The recipe started with a really thick batter. It definitely did not have the consistency of a chocolate chip cookie dough, but it was thicker than a cake batter:

The batter went down on cookie sheets and, as I learned from the Iced Pumpkin Cookies, I put it down in exactly the way I wanted the cookies to turn out, as pumpkin cookies don’t spread much:

They baked up into beautiful golden cookies that were slightly springy and moist:

The filling for the middle was made of Crisco and sugar and a few other things and was delicious. I spread a thick layer on half the cookies, and then sandwiched another cookie on top:

The cookies were a big hit. Brian and Alison both loved them, and their kids worked on those cookies for the better part of ten minutes (they were pretty big cookies), licking up every crumb. I’m so happy that they enjoyed them, because I was living in fear that they’d take one bite and then spit it out.

Kid-tested, mother (somewhat) approved (the kids did run around like crazy people after all the sugar!).