Pumpkin Baci Di Dama
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.
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
The cookie, Baci di Dama is originally from the region of Piedmont, (supposedly they resemble a womans lips ready for a kiss) and are made with hazelnuts (or almonds) and filled with melted chocolate.
Just a little update, I did make a traditional Baci di Dama which I included in my book “Authentic Italian Desserts“.
Maybe I will try that next time. But for now I hope you enjoy these Pumpkin Baci di Dama with Mascarpone Filling. Enjoy!
Pumpkin Baci Di Dama
Ingredients
PUMPKIN COOKIE DOUGH
- ¼ cup + 2 tablespoons pureed pumpkin (canned or homemade) (141 grams total, if double the recipe then double this amount)
- 2 cups + 2 tablespoons all purpose flour (265 grams total, if double the recipe then double this amount)
- ½ cup brown sugar lightly packed
- ⅓ cup butter (room temperature)*
- 1 medium egg (room temperature)*
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon all spice
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla
- 1 pinch salt
MARSCARPONE FILLING
- 4 ounces Mascarpone**
- 2½ tablespoons powdered sugar
- ½ teaspoon vanilla
*remove from the fridge 30 minutes before using.
**(remove from refrigerator approximately 30-40 minutes before use) you can substitute cream cheese if you wish.
Instructions
PUMPKIN COOKIE DOUGH
- In a medium bowl whisk together flour, baking soda, cinnamon, baking powder, all spice and salt.
- In a medium bowl beat butter and sugar until creamy, beat in egg, then vanilla, then pumpkin puree, beat for approximately 30 seconds.
- Add beaten mixture to dry mixture, and with a fork, mix until it forms into a dough, move to a lightly floured flat surface (add a little flour if dough is too sticky) knead gently until well combined, wrap in plastic wrap and refrigerate for at least 30 minutes. (I made the dough the night before and left it overnight)
- Pre-heat oven to 350° (180° celsius).
- Roll dough into 4 or 5 ropes, cut off pieces, form small balls (about the size of a walnut or a little bigger). Place on parchment paper lined cookie sheets. (do not flatten)
- Bake for approximately 12 minutes or until lightly golden. Let cool completely before filling with Mascarpone filling (see photos). Enjoy!
MASCARPONE FILLING
- In a small bowl whisk until creamy mascarpone, powdered sugar and vanilla. Place in a frosting bag or use a spoon to fill cookies.
Notes
How to store them
Nutrition
Republished from September 26, 2015.
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Love the idea of these!
If I don’t have a fresh pumpkin, how much of the (plain) canned pumpkin should I use? Does it still equal 110 grams?
Thanks!
HI Roxy, it would be 1/2 cup pureed, thanks Rosemary, sorry Roxy I have to correct this to 1/4 cup if you find that the dough is too dry then add 1/2 a tablespoon more. Sorry about that.
This sounds really intriguing, we have loads of squash in the garden this year for the first time so am looking for new ways to use them and this sounds perfect!
Hi Brian, me too, always thinking what to do with the squash.
This is a totally new type of cookie to me, but I love pumpkin and look forward to trying them!!
Thanks Renee, hope you enjoy them.
These are Too Cute! Now I know what to do with my pumpkins! Thanks for sharing these cute treats!
Thanks Diane hope you enjoy them.
Delicious! Like Andrea, I like the idea of mascarpone filling. Never thought of it. That’s what we have you for……all your great recipes. Thank you.
These sound so good! I love the idea of mascarpone filling. Pinning for sure.
Those are simply adorable. It would be so easy just to grab one or two or THREE and run. Pop them in my mouth and the evidence would be gone. Yummy! What a treat for fall. By the way, as you were experimenting, who did the quality control?? 😉
Hi Marisa, thanks, between my daughter and my husband they went pretty quickly. Have a wonderful Sunday.