Pilgrim Pies:
Ingredients for the Cookies:
2 eggs
1 cup oil
1 teaspoon vanilla
2 cups light brown sugar
1- 15 oz can pumpkin
3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Start by combining in a large bowl with a mixer the oil and brown sugar until well blended. Next add the vanilla then the eggs one at a time until well blended. Then beat in the pumpkin. In a separate bowl, combine the flour, baking soda and powder, salt and spices. Slowly add the flour mixture to the wet mixture one cup at a time until well blended. Using an ice cream scoop, scoop out on to a ungreased baking sheet (I use my stoneware pizza pan) about 2 inches apart. Bake at 350 for about 13 minutes. Transfer to a wire rack to cool completely.
For the frosting:
4 oz. cream cheese softened
1/2 c. butter softened
2 teaspoons vanilla
4 to 5 cups powdered sugar
Beat together the cream cheese, butter and vanilla in a bowl until light and fluffy. Mix in the powdered sugar a half a cup at a time, until the frosting is spreadable.
To assemble the pies:
Turn half of the cookies upside down, frost the bottoms and top with another cookie!
Makes 10-12
Enjoy!
Just tried to make these….I don’t see where you included the pumpkin in the recipe. Now the rations are all off and my dough is liquid. Not sure what to do to fix it. Added more flour but no luck.
Kara, thanks for pointing that out! Sorry about that. You add the pumpkin after the eggs. I just fixed it. I don’t know why it didn’t work for you. This recipe works for me every time. Maybe try it again?
can you make these and store them before thanks giving
Sorry this response is late, but yes! Just make sure they are in a covered, airtight container.