READY IN: 24hrs 13mins
2cupsall-purpose flour (10 ounces)
4teaspoonspumpkin pie spice
3⁄4 teaspoonbaking soda
3⁄4 cup packed light brown sugar (5 1/4 ounces)
8tablespoonsunsalted butter, melted, plus 6 tablespoons unsalted butter, softened
3tablespoons finely chopped crystallized ginger
1 1⁄2 cupsconfectioners’ sugar, plus extra for dusting
6ouncescream cheese, cut into 6 pieces and softened
Serving Size: 1 (90) g
Servings Per Recipe:12
Calories from Fat 119 g 36 %
Total Fat 13.3 g 20 %
Saturated Fat 7.8 g 39 %
Cholesterol 51.7 mg 17 %
Sodium 240.9 mg 10 %
Total Carbohydrate50.9 g 16 %
Dietary Fiber 0.7 g 2 %
Sugars 32.7 g 130 %
Protein 3.8 g 7 %
Whisk flour, pumpkin pie spice, baking soda, and salt together in bowl. Whisk brown sugar, melted butter, molasses, and ginger together in large bowl until combined. Whisk in egg and buttermilk until combined. Add flour mixture and stir with rubber spatula until dough just comes together. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (Don’t skip this resting step.).
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 1 scant tablespoon dough at a time, roll into 1-inch balls and space them evenly on prepared sheets, about 24 per sheet. Bake, 1 sheet at a time, until cookies have puffed and are just set, 11 to 13 minutes. Let cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
Using stand mixer fitted with paddle, beat confectioners’ sugar and remaining 6 tablespoons butter on medium-high speed until fluffy, about 2 minutes. With mixer running, add cream cheese, 1 piece at a time, and continue to beat until smooth, about 30 seconds. If frosting is very soft, refrigerate for 15 minutes before filling cookies. Spread or pipe 1 tablespoon frosting onto bottoms of half of cookies; sandwich frosting with remaining cookies, bottom side down, pressing gently to adhere. Dust with confectioners’ sugar.
Source: Read Full Article