Pumpkin Moon Pies

I swear that Cheryl and I have not coordinated this. I, too, am a massive fan of the cookbook Baked: New Frontiers in Baking, and had planned on doing several posts from the book. The only difference between Cheryl and I is that I let Tara paper the book with yellow post it notes, because I had no problem with any of the recipes within. If you love to bake and you don’t have this cookbook yet, you should track it down immediately. Rarely do I advocate for a cookbook so vehemently, and hopefully this should give you insight on how much I believe in it.

This recipe does come with a story, however. The one reason that it’s taking me so long to post it, is that it took me forever to make it. Writing has once again kept me out of both markets and kitchens, so I had to actually plan a trip to the grocery store in order to get said ingredients for the recipe below.

The first time at the supermarket, I forgot to purchase butter, as I was under the impression that we had some, so this required a second trip. The second time I forgot the baking soda, because I foolishly believed I could remember all of the ingredients I needed without writing them down, necessitating a third trip. After the third time, I had to go back to the grocery store once again because I had less confectioner’s sugar than I had initially thought.

So yes, this recipe required four separate trips to the supermarket. Thank heavens that I live two blocks away from one.

But four trips for one recipe has to be a record, right?


  • 3 cups All Purpose Flour, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 Tablespoons cinnamon
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cloves
  • 2 cups dark brown sugar, firmly packed
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  • 3 cups confectioners sugar, sifted
  • 1/2 cup butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 1 teaspoon pure vanilla extract

Pre heat your oven to 350 degrees F.

In a mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves. Set aside.

In another large bowl, whisk together the brown sugar and the vegetable oil until thoroughly combined. Then whisk in individually the pumpkin , and then the eggs, and finally the vanilla. After these have been thoroughly whisked in, add the flour mixture one cup at a time, incorporating it thoroughly before adding the next cup. Repeat until all the flour has been added.

Spoon or scoop the batter, one heaping tablespoon at a time, onto cookie sheet that has been lined with parchment paper, separating each cookie by one inch. Place in oven to bake between 10 to 12 minutes, or until the top of the cookie starts to crack. Remove from oven and allow to cool. Repeat until all the dough has been used.

Meanwhile, in a mixing bowl, whip together the softened butter and cream cheese until well combined. Add the powdered sugar and vanilla, and whisk until smooth. A hand mixer or bowl mixer will work wonders here.

After the cookies completely cool (as a heated cookie will melt the filling), place 1 tablespoon of filling on the bottom of a cookie. Top with another cookie and smoosh until filling start to leak out of the sides. Repeat until all cookies have been used.

Place cookies in refrigerator for thirty minutes.

Makes 2 dozen cookies, give or take