Cookies adapted from Gourmet, January 2003 Filling adapted from the Martha Stewart Show
2 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a measuring cup.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy (3-5 minutes)then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Using 1 tablespoon ice cream scoop or a tablespoon and the assistance of another spoon, drop mounds of batter about 2 inches apart
onto 2 parchment paper lined large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through
baking, until tops are puffed and cakes spring back when touched, 7 to 10 minutes. Transfer with a metal spatula to a rack to cool
In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
Spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
Yield: 20 2 1/2-inch sandwich cookie cakes