“Doo Doo Cakes”

19 ingredients
10 steps

Ingredients

  • FOR THE COOKIE CAKES:
  • 1/2 cups Firmly Packed Light Brown Sugar
  • 1/2 cups Granulated Sugar
  • 1 stick Unsalted Butter, Softened
  • 1/4 cups Molasses
  • 1 whole Large Egg
  • 1 cup Pumpkin Puree
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1-1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoons Ground Nutmeg
  • 3/4 teaspoons Kosher Salt
  • 1/2 cups Whole Milk
  • FOR THE FILLING:
  • 6 Tablespoons Unsalted Butter, Softened
  • 6 Tablespoons Cream Cheese, Softened
  • 3/4 cups Confectioners Sugar
  • 3/4 teaspoons Freshly Grated Orange Zest
  • 1/2 teaspoons Vanilla Extract

Directions

  1. 1
    Position a rack in the center of your oven and preheat to 350 F. Line a cookie sheet with parchment paper.
  2. 2
    FOR THE COOKIE CAKES:
  3. 3
    Mix together the sugars on low speed in an electric mixer using the paddle attachment, to get rid of any lumps. Add a stick of unsalted butter and beat until light and fluffy. Add the molasses and the egg; mix to combine. Add the pumpkin puree; mix to combine.
  4. 4
    In a SEPARATE bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the flour to the pumpkin in three batches, alternating with the milk. Mix well after each addition. Blend thoroughly.
  5. 5
    Drop the dough by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes, until a toothpick inserted into the center of the cookie cakes comes out clean. Remove to a wire rack to cool completely.
  6. 6
    FOR THE FILLING:
  7. 7
    Combine the 6 tablespoons of unsalted butter, cream cheese, confectioner's sugar, zest, and vanilla until fluffy and smooth.
  8. 8
    TO COMPLETE THE COOKIE CAKES:
  9. 9
    Turn half of the cookie cakes upside down. Place a teaspoon of filling onto each cookie cake half. Place a cookie cake on top (right side up!).
  10. 10
    Refrigerate briefly until set, about 15 to 20 minutes.

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