Cookie Recipe: Pumpkin Chocolate-Chip Pie Sandwiches
For the cookies:
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
1/2 cup Hershey Brand Cinnamon chips (you can also use chocolate chips)
For the maple whipped cream:
1 cup heavy whipping cream
1-1/2 tablespoons pure maple syrup
1. Place whipping cream and maple syrup in the bowl of mixer. With the whisk attachment, whip the cream until soft peaks form. Cover and refrigerate.
2. Combine pumpkin, sugar, vegetable oil, and egg in a large bowl with a whisk. In a separate bowl, stir together flour, baking powder, pumpkin pie spice, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla and cinnamon chips.
3. Drop by rounded spoonfuls on greased cookie sheets and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm. Remove from oven, let cool for 10 minutes and then transfer to wire cooling rack.
4. Once the cookies have cooled, spoon a heaping tablespoon of the Maple Whipped Cream on half of the cookies. Top with the remaining pumpkin cinnamon chip cookies to make pumpkin pie sandwiches. Refrigerate until ready to serve. Enjoy!
Submitted by Christina Burrell