Modes

Ingredients

Cookies

• 8 Tablespoons (113 grams) unsalted butter, softened
• 1/2 cup (99 grams) vegetable oil
• 2 cups (425 grams) light or dark brown sugar, packed
• 2 Tablespoons (43 grams) molasses
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon gloves
• 2 eggs
• 15 ounce can (425 grams) pumpkin purée
• 3 1/4 cups (390 grams) all-purpose flour

Filling

• 12 ounces cream cheese (room temperature)
• 6 Tablespoons unsalted butter (room temperature)
• 1 ½ Tablespoons sour cream
• 2-4 Tablespoons black cocoa powder
• 5 drops black food coloring
• 2 drops dark green food coloring
• 1 teaspoon vanilla extract
• 3/4 cup (6 ounces) powdered sugar

Instructions

Cookies

Preheat the Wolf M or E Series Oven to 375°F in Convection mode. Place racks in positions 2 and 4. Grease or use parchment paper to line two baking sheets.

Beat together the oil, butter, brown sugar, molasses, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and ground clove. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time until fluffy. Stir in the pumpkin.

Add the flour in two batches, being sure to mix well as each is added. Scoop the batter using an ice cream scoop so that there are 12 cookies on each of the baking sheets. Make sure to leave some room around the scoops.

Bake for 14 minutes, then check to make sure the cookies are firm, but a finger press in the center leaves a slight indentation.

Remove from the oven and leave on the sheets to cool for about 5 minutes, then transfer cookies to racks to cool completely.

Filling

Place the cream cheese, butter, sour cream, cocoa powder, and vanilla in the bowl of the stand mixer. Use the whip to blend until smooth. Add the food coloring and blend for an even color. If you prefer a darker color, add a little more of both colors. Turn the mixer off and add the powdered sugar. Turn the mixer on to the lowest speed and blend for 4 minutes, then increase the speed to medium-high and whip for an additional 4 minutes.

To assemble the pies, spread or pipe the filling onto the flat side of one cookie and then top with the flat side of a second cookie. Repeat until all the cookies and filling are used. Store in an airtight container at room temperature for up to 3 days.