- brown sugar - 1 cup
- sugar - 1 glass
- vegetable oil - 1 cup
- bank (450 g) pumpkin puree - 1 piece
- eggs - 2 pieces
- vanilla extract - 1 teaspoon
- flour - 3 Cups
- soda - 1 teaspoon
- baking powder - 1 teaspoon
- cinnamon - 1 st. a spoon
- Ground ginger - 1 teaspoon
- salt - 1/2 teaspoonfuls
- nutmeg - 1/2 teaspoonfuls
- cloves - 1/4 Teaspoons
- For filling: cream cheese - 240 Grams
- chopstick butter - 1 Piece
- of powdered sugar - 480 Grams
- vanilla extract - 3 drops
- cinnamon - 3 pinch
1. Preheat the oven to 175 degrees. To cook the cakes, in a bowl, beat together brown sugar, vegetable oil and pumpkin puree. 2. Add eggs one at a time, whisking after each addition. Add the vanilla extract. 3. In a separate bowl, mix the flour, soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Gradually add dry ingredients to the oil mixture and mix. 4. Cut parchment paper into 24 squares of 7.5 cm. Using a confectioner's bag with a round tip or a large plastic bag with a slot in one corner, press circles out of the dough onto the paper, starting from the middle and moving spirally outwards, about 5 cm in diameter. 5. Lay each paper square with the dough on the baking sheet. Bake in the oven for 11 minutes. Cool the cakes on the grill. 6. To prepare the filling, whip cream cheese and butter together. Add sugar powder, vanilla and cinnamon. 7. Lubricate the filling with the flat side of the cakes and cover the remaining halves with the top. Serve immediately or put overnight in the refrigerator.
Servings: 12