PUMPKIN PIE Layered SUGAR COOKIE Slices
1 cup butter, softened ………….… 1-1/2 cups powdered sugar
1 egg …………………………………..1 tsp pure vanilla extract
2-1/2 cups flour……………………… another 1/4+ cup flour
1/4 cup graham cracker crumbs…..1/4 cup pumpkin puree
1/2 tsp cinnamon ……………………another 1/4 tsp cinnamon
1/4 tsp ginger.................................... 1/4 tsp salt
1/8 tsp cloves………………………… 1/8 tsp cloves
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I used my smallest square pan (about 7-1/2" at the top). I don't suggest one over 8" or your cookies will be too flat. You could get a cheap one at the dollar store and it would be smaller. Also, the disposable square pans that used to be 8" are now about 7". Cut a piece of parchment or wax paper to fit in it and extend over too sides (no need to spray the pan b/c you aren't baking in it)
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla (it may look curdled at first, but will beat smooth). Gradually add flour and mix well. Divide dough in three portions (about 1 cup of dough for the graham cracker layer ~ 1-1/4 cup dough for the pumpkin layer ~ the rest for the vanilla "whipped cream" on top)
- Mix pumpkin, spices (using 1/2 tsp cinnamon) and extra 1/4 cup flour into 1 portion (if it seems a little sticky, add another TB or so flour ~ it should start to pull away from the sides of the bowl)
- Mix graham cracker crumbs and other 1/4 tsp cinnamon into 1 portion
- Leave the 3rd portion plain (I didn't need to any extra flour here)
The graham cracker layer goes on the bottom ~ smashed down as flat as possible (and into the corners). Don't worry if it's a little bumpy b/c the pumpkin layer goes on top.
Next put the pumpkin layer on top of the graham cracker layer ~ I smash it down with my rubber scraper, then my fingers to get in the corners. You can dampen your fingers a little to smooth down the top.
I'd thought about just spreading the plain layer over the top, but pumpkin pies don't look like that. So, I measured across in 1-3/4" increments (which equaled 7", about right for my pan) ~ then lightly scored across it with a butter knife. I somewhat "rolled" the plain dough into logs (it was a little sticky, so not really a log) ~ putting a log against both sides of the pan and then across the 3 lines that I'd scored. You actually want the "log" to be messy and bumpy because that's what whipped cream would look like on top of your pumpkin pie! (The intention is to cut through the middle of the vanilla logs tomorrow when it's chilled)
Wrap with plastic wrap (or put into a grocery produce bag) and chill overnight.
Preheat oven to 375 when you want to bake them. I use parchment paper on my cookie sheets. Put the cookies about 2" apart on the cookie sheets.
Pull the chilled dough out of the dough by the paper extensions over the sides. HOW TO CUT: Across through the center of each of the "logs" (I use a long narrow serrated bread knife)
Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8”. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough. Yield: about 2-1/2 to 3 dozen.
NOTE: The white "whipped cream" log oozed off the side of some of the slices, and some of the slices were a little misshapen. I trimmed off the pieces while the cookies were still hot. Don't worry if they're misshapen ~ so are actual pieces of pumpkin pie when you cut them!