Making things into roses is kinda my thing. I have an Original Rose Cake, Neapolitan Rose Cookies and Red Velvet Rose Cookies. I recently decided to re-vamp my Pumpkin & Brown Butter Sandwich Cookie’s and make them into rose cookies!
Which is kinda weird, I admit. I mean, the correlation between roses and pumpkins is not exactly obvious.
Except here at iambaker! Then it’s like, da.
I simply used my Homemade Spice Cake mix and added a can of store bought pumpkin puree.
The cookies are basically the same as the Pumpkin Spice Cookies with Brown Butter Buttercream, only I made then a tad fancier.
I’m so fancy. You already know.
Just kidding. That’s a song that I heard once by accident. Think it was made for the young kids to listen to.
I am more of a worship music kinda gal. And 80’s Hairbands, monster ballads and stuff. Yup, I am weird.
Ok, back to these beauties.
Pipe out the cookies onto a cookie sheet. Bake at 350 degrees F for about 14 minutes. Allow to cool. While cookies are cooling, prepare cream cheese frosting. Pipe (or spread) some cream cheese frosting between 2 cookies and serve. Best served within 24 hours.
To get the rose effect I placed (1/2 at a time) of the pumpkin cookie batter (it is thick) into a pastry bag with a Ateco 846 closed star tip. I then piped out rosettes onto a parchment lined baking sheet. These cookies do not spread, so whatever design you pipe out is what it will look like when done baking.
Allow to cool and pipe out a dollop of frosting onto one cookie, place another cookie on top, then take a bite! Er, I mean, set aside and make another. Although I did take a lotta bites. They are kinda irresistible.