Pumpkin Baci Di Dama with Mascarpone Filling one of the best things about Fall. Soft 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 veggie 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 shortbread pie dough.
I remember eating a pumpkin cookie at a friend’s house, and naturally I didn’t write the recipe down, figured I would remember, sure! 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.
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
Pumpkin Baci Di Dama with Mascarpone Filling
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.
Maybe I will try that next time. But for now I hope you enjoy these Pumpkin Baci di Dama with Mascarpone Filling. Enjoy!
- PUMPKIN DOUGH
- 4 ounces fresh pumpkin 110 grams
- 1 1/2 cups + 2 tablespoons flour 195 grams
- 1/2 cup brown sugar lightly packed 67 1/2 grams
- 1/3 cup butter 76 grams
- 1 small egg
- 1/4 teaspoon baking soda 1/4 gram
- 1/4 teaspoon baking powder 1/4 gram
- 1/8 teaspoon all spice 1/8 gram
- 1/2 teaspoon cinnamon 1/4 gram
- 1/4 teaspoon vanilla 1 1/4 grams
- pinch salt
- MASCARPONE FILLING
- 4 ounces Mascarpone (remove from refrigerator approximately 30-40 minutes before use) you can substitute cream cheese if you wish. 100 grams
- 2 1/2 tablespoons powdered sugar 19 1/2 grams
- 1/2 teaspoon vanilla 2 1/2 grams
In a small pot of boiling water cook the pumpkin until soft, drain then purée until smooth, set aside.
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,beat for approximately 30 seconds.
Add beaten mixture to dry mixture, mix until 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 2 hours. (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 (maybe a little bigger than a nut). 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. Enjoy!
In a small bowl whisk until creamy mascarpone, powdered sugar and vanilla. Place in a frosting bag or use a spoon to fill cookies.