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Step 1/7
Beat the butter with the cane sugar for 1-2 minutes until fluffy. Then stir in the tahini, pumpkin puree and vanilla extract.
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Step 2/7
In a separate bowl, mix all the remaining dry ingredients together and then add to the wet mixture. Mix to form an even batter.
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Step 3/7
Preheat the oven to 180 degrees fan. Mix the sugar and pumpkin pie spice in a bowl. Shape the dough into golf ball-sized balls and roll each one in it.
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Step 4/7
Place the balls about 5 cm apart next to each other on a baking tray lined with baking paper and press down lightly from above with a tablespoon. Bake for 9-10 minutes. Then leave to cool completely.
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Step 5/7
The next steps are optional, the cookies taste great even without the filling.
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Step 6/7
For the filling, mix the cream cheese, butter and vanilla flavoring together until smooth. Then gradually stir in the powdered sugar.
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Step 7/7
Pour the mixture into a piping bag and spread over half of the cookies. For better application, the cream can also be placed in the fridge for several hours (or in the freezer for a short time). You can also work without a piping bag and spread with a spoon. Finally, cover all the cookies with one of the remaining cookies and store in a sealable tin in the fridge. The cookies taste best when they have been chilled for several hours so that the cream has firmed up a little.
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...