Don't let the spice in these "scare" you away! These little cookies are sweet treats, perfect for autumn!


YIELD
About 20 cookies

TIME
Active Prep: 20 min
Cook: 14 min


INGREDIENTS

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NOTES

For a less scary (but equally good) Pumpkin-Ginger version, swap out the Ghost Pepper Curry Powder for Pumpkin Pie Spice and use 1/4 cup chopped crystallized ginger instead of ground cinnamon in the filling.



DIRECTIONS

Preheat oven to 350 degrees. Combine dry ingredients in a large bowl and set aside. In an electric mixer bowl, beat butter and sugars together until light and fluffy. Beat in eggs and vanilla until well blended. Slowly beat in milk and pumpkin puree. Add dry ingredients and beat just until blended. Using a tablespoon or small cookie scoop, drop dough onto parchment-lined baking sheets. Bake for 12 to 14 min., or until bottoms are lightly browned and tops are firm. Cool for about 5 min. on the baking sheet, then loosen the bottoms with a spatula and cool completely on a wire rack. In an electric mixer bowl, beat together all filling ingredients until smooth. Spread filling on the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies. #HolidayPies



THANKS TO
Adapted from southernfood.about.com

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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