I followed this recipe from Bon Appetit for the cake part, using the pumpkin flesh I talked about in my last blog instead of canned pumkin. The only other change was that I didn't grease my parchment and the bottoms got a little golden and didn't stick - I'd definitely go parchment-less.
The filling is a standard cream cheese frosting recipe from Martha Stewart.
Bake the cookies, make the filling, stuff, taste test, feed to friends.
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