Pumpkin Carrot Cookies w/Maple Cream Cheese

I hadn't planned to do this post till after Sept. 1st. As I already said, in my world Fall starts at 12:01. I should have my own midnight madness countdown just for that. Hmmm. but seriously...I had been perusing the aisles of Michael's the other day(big mistake) and the second I walked past the Fall section my mood became elevated, my serotonin is obviously a fan of Fall, I was born in the Fall, after all...all the best babies are, ya know;) Anyways, when I left I headed straight to the store and decided I must make something with pumpkin. It had to be done.

The basis of this recipe came from one of the 5 pumpkin butters I still had frozen from last year and wanted to use. Since ooey gooey butter cookies call for...gasp, butter, I decided to finally make some goodness of it. I decided carrot would be a great cake base, as I hadn't tried that one yet. 

I posted the finished product on Instagram, you know, the sight that has me thinking I should be paid to take photographs, and my sweet friend Annie paid me a delightful compliment and asked for the recipe. So Miss Annie, just for you, a month a head of schedule...I am doing this b/c you keep me enthralled w/all the adorable pictures of the lil bits(seriously people, her kids are ridiculous.) keep 'em coming

time to get down to the nitty gritty
8 oz cream cheese(room temp)
1 container pumpkin butter
1 tsp vanilla(I actually used bourbon, but if you don't have it)
1 egg
1 box carrot cake mix
1 cup confectioners sugar
maple cream cheese filling
4 oz cream cheese(room temp)
2 tbs maple syrup flavored pudding


 In a large bowl mix the cream cheese & butter until smooth. Beat in the egg, then the vanilla and finally the cake mix. Cover & refrigerate for at least two hours. In a smaller bowl fork mix the cream cheese(for the filling) & the syrup, chill for two hours also(at least, can stay longer if you like.) Preheat oven 350' Take 2 tbs of dough and spread out in your palm, then add a tsp size of the filling to the middle and wrap the dough around the filling until it forms a ball. Roll the ball around in confectioner's sugar and bake for 10 min. The cookies will have a gooey center. You can cook for a few minutes more if you like a "cakery" texture, but I prefer this way.I made some without the  cream cheese center and they were just as scrumptious, if you wanted to skip the extra step.

***notes I had actual butter w/pumpkin flavoring, not to be confused w/ "pumpkin butter" Since it's early it may not be out yet. So you could make your own, I would use 3/4 stick of butter(room temp) and add either 2 tbsp pumpkin puree or pumpkin butter, adding pumpkin spice would also be good. Or if you have pumpkin cream cheese instead of butter...You can easily adapt this recipe to your taste.
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