Pumpkin Baci Di Dama with Mascarpone Filling, one of the best things about Fall. A soft perfectly spiced cookie with just the right touch of Pumpkin and the perfect creamy filling.

Baci di Dama

My mother-in-law has come to the age where she can’t do as much as she used to. So my sister-in-law has taken over the vegetable garden.

And take over she has, from her tomatoes, green beans and now this amazing pumpkin patch. Naturally I had to stick my nose in there, after all we are veggie garden neighbours and I begged for a pumpkin.

It worked, I got my pumpkin. I have been experimenting with this delicious pumpkin dough. I based it on a dough that in Italian is called Pasta Frolla, sort of a shortbread pie dough.

I guess that is why is has become one of my favourite doughs. One of those do-everything-pastry-doughs, seriously, I make Cookies, Pies and Tarts. And now something for Fall.

I remember eating a pumpkin cookie at a friend’s house, and naturally I didn’t write the recipe down, figured I would remember, of course I didn’t!

So here I was, a cook scientist in the kitchen! I knew it was based on a Pasta Frolla but I wasn’t positive about the amount of pumpkin.

How to make Pureed Pumpkin

It’s so easy and simple. I remove the outer shell, seeds and pulp. I then cut it into 2 inch pieces. Place it in a large pot add enough water to cover and boil until tender.
I do not add anything to the water, no salt, nothing. Once the pumpkin is tender I then blend it until smooth. Nothing to it and I know that it’s only pumpkin and no additives.

After mixing and experimenting, I came up with this delicious Pumpkin Cookie Dough. After seeing this cute little cookie Baci di Dama (Lady’s kisses) in the bakery I decided I would use this dough to make them.

And I would fill them with a delicious creamy Mascarpone cream filling. You could eat them plain or do as my husband and sprinkle them with some unsweetened cocoa