Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1/4 cup honey
- 1/2 cup solid-pack pumpkin
- 1 tsp. dark rum
- 2 1/3 cups flour
- 2 tsp. ground cinnamon
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. salt
Ingredients for Tiramisu:
- 2 1/4 cups solid-pack pumpkin
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 3 cups heavy whipping cream
- 3/4 cup sugar
- 12 oz. cream cheese, softened
- 1/4 cup dark rum
- 1/2 tsp. ground cinnamon or nutmeg
Directions:
- Preheat oven to 350 F.
- In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Gradually beat in egg and honey. Add pumpkin and rum; mix well.
- In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture.
- Cut a 3/4-inch hole in the tip of a pastry bag. Working in batches, pipe dough to form 2-1/2-inch logs, 2 inches apart, onto parchment-lined baking sheets. Bake until cookies are golden and set, 12 to 14 minutes. Cool on a wire rack.
- In a large bowl, mix pumpkin and spices.
- In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of the whipped cream mixture into the pumpkin mixture.
- In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream mixture until combined.
- Arrange a third of the cookies in a single layer in a 9-by-13-inch baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice.
- Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.
