Monday, November 14, 2011

Pumpkin Pillows with Cream Cheese Frosting...AND...Pumpkin Chocolate Chip Cookies

Have you ever eaten Pilgrim Pies??? No? They are moist, delicious pumpkin cookies fused together with rich cream cheese frosting. mmmmmmmm They are so, so, so good. Mine are titled "Pumpkin Pillows". Anyway, I made them the other day and my family went crazy over them. I actually made half into Pumpkin Chocolate Chip Cookies, thus further enrapturing my family. We are pumpkin lovin' fools at this house! So, before I forget...remember to check my blog to order the cookbook on midnight of Thanksgiving! The first 100 cookbooks will be sold for an all-time low!!! Oh, and I also have an amazing pumpkin pie recipe coming up...(made from a pumpkin!) Delicious!!!

P.S. For cookbook owners...these cookies are on page 132 of your cookbook.

Pumpkin Chocolate Chip Cookies


1 C canned pumpkin

1 C white sugar

1 egg

1⁄2 C vegetable oil

1 T vanilla

13⁄4 C + 1 T whole wheat flour

2 tsp ground cinnamon

2 tsp baking powder

2 tsp baking soda

1⁄2 tsp salt

11⁄2 C chocolate chips

Preheat oven to 350 degrees mix pumpkin, sugar, egg, oil and vanilla in a bowl and set aside. In the second bowl mix the whole wheat flour, cinnamon, baking powder, baking soda and salt. Gradually stir the dry ingredients into the wet ingredients. Finally stir in the chocolate chips. Chocolate Lovers: Feel free to add another handful of chocolate chips...the more the better. Drop by the spoonfuls onto a greased cookie sheet. Bake 10-12 minutes or until slightly brown on top and firm. ENJOY!!

Pumpkin Pillows with Cream Cheese Filling (also known as Pilgrim Pies)

Prepare pumpkin cookies above, EXCEPT, omit chocolate chips. Bake cookies and let cool. Spread Cream Cheese Frosting between two cookies and make a sandwich...they are wonderful!!!

Cream Cheese Frosting

8 oz cream cheese, softened

1 stick softened butter

21⁄2–3 C powdered sugar (to taste)

1 tsp vanilla

About an hour before making frosting, get cream cheese and butter out of the refrigerator and set on the counter to soften at room temperature. Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla and beat for several minutes until mixture is light and fluffy. Add milk by tablespoons to get your desired consistency.

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