Wine Country Weddings Magazine

Cookies

• 1 1/4 cups unbleached all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 1/4 cups old-fashioned oats
• 1 cup dried cranberries
• 3/4 cup (or 4 oz) chopped dark chocolate
• 3/4 cup (or 1 1/2 sticks) unsalted butter, softened to room temperature
• 1 1/2 cups (packed) dark brown sugar
• 1 large room temperature egg

Filling

• 1/2 cup (one stick) unsalted butter, softened to room temperature
• 4 ounces cream cheese, softened
• 2 cups confectioners’ sugar
• 1⁄2 cup canned pumpkin puree
• 1⁄4 teaspoon grated nutmeg
• 1 orange, zested
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop ping-pong-sized balls of dough onto a parchment-covered baking sheet. Bake 12-15 minutes, or until lightly golden. Let cool.
2. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with a hand mixer at medium speed. Slowly beat in the sugar until frosting is fluffy.
3. Spread the filling on one cookie, upside down.Top with another cookie to create a sandwich. Slip each cookie into a cellophane bag and seal with a label. Recipe yields 18 whoopie pies.