S’mores Cookie Cups and Pumpkin Pop-tarts 

When I think about fall, I think about pumpkins, changing leaves, camping weather…and S’mores!!  I also anticipate autumn festivals: first Tulsa State Fair followed by Oktober Fest.  Last year I went to the fair once but visited 3 different Oktober Fests (two in one day!) while driving around Lake Tahoe.  Oktober Fest is celebrated early October there, while here it’s towards the end of the month.

Recent fall-like evenings have inspired me to prematurely start making these fall treats.  Last week I craved S’mores making them into cookie cups and now Pumpkin Pop-tarts.  They are quite intricate recipes but worth sharing.

Graham Cracker Cookie Cups

Ingredients:

  • 1/2 cup (115g) salted butter, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup (125g) all-purpose flour
  • 1 cup (100g) graham cracker crumbs (9 graham crackers crushed)
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cup (225g) bittersweet Ghirardelli chocolate chips
  • 1 heaping cup marshmallow creme and about 3/4 cup miniature marshmallows (optional)

Directions:

Preheat oven to 350F degrees. Line bottoms with parchment circles or grease muffin cups and set aside.

In a large bowl, use mixer to cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed.

Toss the flour, graham cracker crumbs, and baking powder together until combined. Then slowly add the dry ingredients with mixer on low into the wet ingredients mixing until combined.

Press 2/3 of the graham cookie dough into prepared cups. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer (or swirl it in if that doesn’t work!). Try buttering the bottom of a spatula to spread it. Sprinkle chocolate chips and miniature marshmallows over the marshmallow creme.  Shape the remaining cookie dough into flat pieces and layer on top of the chocolate chips and marshmallow as far as the dough will go on the top layer, some chocolate chips may be exposed.

Bake for about 20 minutes, or until the top is lightly golden brown. Allow to cool before removing cookies out of the cups.  Cookie cups stay fresh at room temperature for about 5 days.  If preferred, throw a few marshmallows on top of the dough the last 10 minutes or so of baking to prevent over heating (thus deflating) them.

So pretty in the oven

…then the marshmallows got too hot and died but they were still delicious!

Pumpkin Pop-tarts with Maple Cinnamon Glaze

Crust:

  • 2 cups all-purpose flour
  • 1 1/2 Tbs granulated sugar
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes
  • 1 large egg
  • 1 Tbs almond milk
  • 1 Tbs cream or milk
  • 1 large egg (for brushing the dough)

Filling:

  • 3/4 cup pureed pumpkin (blotted with paper towel to take away excess water)
  • 1 large egg
  • 1/8 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/3 cup vanilla sugar/light brown sugar (or all regular sugar)

In large bowl or food processor, mix together flour, sugar and salt.  Add the cold butter cube by cube until crumbled into mixture and dough starts to form.

In a small bowl, beat the egg with the milk.  Add mixture all at once to the large bowl with dough and process to make sure that moisture is introduced to all of the dough/flour mixture.  On a lightly floured surface, knead the dough  for a few turns until it really starts to come together.  Wrap in plastic wrap and refrigerate for about 30 minutes.

While the dough is chilling, prepare the filling:

In a medium bowl, stir together the pumpkin puree and spices.  Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.

On a well floured work surface, roll the dough out to about 1/8-inch thickness.  The dough should be slightly larger than 15×18-inches.  Trim dough with a pizza cutter, creating a perfect rectangle that is 15-inches tall and 18-inches long.  Using the pizza cutter, cut each side into thirds, creating 30 squares.  Re-roll excess dough.  Makes around 21 tarts.

Brush edges of squares (this step can be skipped) with beaten egg and also the top to make them golden.  This will act as the glue for the top layer of dough.  Spoon about one tablespoon of filling into the center of each brushed dough square.  Top with a second piece of dough and use a floured fork to crimp the sides closed.  Gently prick the tops of each square (as pictured).

Position a rack in the upper third of the oven and preheat to 350 degrees F.  Let tarts rest in the fridge while oven heats.

Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.

***I measured 3X3 inch squares and just cut off the excess dough to re-roll.  Then play the matching game because never turns out perfectly.

These resemble raviolis, you think?  You know what that means…soon!

Meanwhile, I took a break from baking to go on a walk with my friend Amie.  We ran into some neighbors with a beautiful and very excited Australian Shepherd that wouldn’t be still long enough for a clear pic of her iceberg blue eyes and little blue and black speckled body.  Blue merle mini Aussie

Back in the kitchen, about the throw in the tea towel.  After stamping each pastry with a leaf, I decided to keep these in the fridge to bake fresh another day.
Then I made the maple icing:

Maple Icing
3-4 t milk, cream, or almond milk
1 t vanilla extract
1 c powdered sugar
2-3 T Maple Syrup

Mix all together to taste until you get the consistency of a paste, adding more powdered sugar or liquid as needed. I like more of a consistency that won’t run off the pastry and dries promptly.

After they are cool to touch, drizzle a generous amount of glaze on top and sprinkle lightly with cinnamon for immediate enjoyment!  Last batch


Light, flaky, buttery, punkin-y deliciousness!

Advertisements

About akvenable

Traveling and new exciting experiences are what life is all about!
This entry was posted in baking, cookies, dessert, Recipes, sweets and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

3 Responses to S’mores Cookie Cups and Pumpkin Pop-tarts 

  1. Cassie says:

    They were are delicious as they looked! Amazing job on the pumpkin pop tarts Ames!

    Liked by 1 person

  2. Pingback: Mini fall pies and golfing in fall weather  | the meandering mates

Comments are closed.