@solitar0995: ايا لعندو ديباناج يركب و لي علا سبة يتفضل . و عيفونا برك كيما عفناكم و مناش قرودا حبابنا 🪶 كلها يقرى فلوحته و كلها يعرف قدره و بلاصته #الشعب_الصيني_ماله_حل 🦅🖤

SoliTaR•🦅🪶
SoliTaR•🦅🪶
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Sunday 08 November 2026 15:16:32 GMT
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Pumpkin pie cookies with maple whipped cream 🎃🤎 Your favorite fall pie in cookie form! Spiced ginger cookies + pumpkin pie filling + maple whip. Save these for Thanksgiving! GINGER COOKIES • ¾ cup softened unsalted butter • ¾ cup packed light brown sugar • ⅓ cup molasses • 2 tsp vanilla • 1 large egg • 2⅓ cups all-purpose flour • ¼ tsp each baking soda and baking powder • 1½ tsp each cinnamon and ginger • ½ tsp each ground cloves and salt • ¼ tsp nutmeg PUMPKIN FILLING • 1 large egg • ¼ cup brown sugar • ½ cup pumpkin purée • ¼ cup whole milk • ½ tsp pumpkin pie spice • ¼ tsp vanilla • Pinch of salt MAPLE WHIP • Heavy whipping cream + maple syrup to taste DIRECTIONS 1. Heat oven to 350°F. Beat butter and brown sugar until creamy, then mix in molasses, vanilla, and egg. 2. Whisk dry cookie ingredients together, then mix into wet ingredients just until combined. 3. Roll dough into 2-tbsp balls and space apart on parchment-lined baking sheets. Press a wide, deep well into each, leaving a sturdy bottom. 4. Whisk filling ingredients until smooth and spoon into the wells without overfilling. 5. Bake about 15–18 minutes, until cookie edges are set and filling has only a slight wobble in the center. 6. Cool completely, then refrigerate for at least 2 hours before serving. Whip cream with maple syrup until it holds peaks and dollop onto chilled cookies. Keep leftovers refrigerated. Ginger cookie base adapted from @Broma Bakery  #PumpkinPieCookies #FallBaking #ThanksgivingDesserts #CookieRecipe #PumpkinPie
Pumpkin pie cookies with maple whipped cream 🎃🤎 Your favorite fall pie in cookie form! Spiced ginger cookies + pumpkin pie filling + maple whip. Save these for Thanksgiving! GINGER COOKIES • ¾ cup softened unsalted butter • ¾ cup packed light brown sugar • ⅓ cup molasses • 2 tsp vanilla • 1 large egg • 2⅓ cups all-purpose flour • ¼ tsp each baking soda and baking powder • 1½ tsp each cinnamon and ginger • ½ tsp each ground cloves and salt • ¼ tsp nutmeg PUMPKIN FILLING • 1 large egg • ¼ cup brown sugar • ½ cup pumpkin purée • ¼ cup whole milk • ½ tsp pumpkin pie spice • ¼ tsp vanilla • Pinch of salt MAPLE WHIP • Heavy whipping cream + maple syrup to taste DIRECTIONS 1. Heat oven to 350°F. Beat butter and brown sugar until creamy, then mix in molasses, vanilla, and egg. 2. Whisk dry cookie ingredients together, then mix into wet ingredients just until combined. 3. Roll dough into 2-tbsp balls and space apart on parchment-lined baking sheets. Press a wide, deep well into each, leaving a sturdy bottom. 4. Whisk filling ingredients until smooth and spoon into the wells without overfilling. 5. Bake about 15–18 minutes, until cookie edges are set and filling has only a slight wobble in the center. 6. Cool completely, then refrigerate for at least 2 hours before serving. Whip cream with maple syrup until it holds peaks and dollop onto chilled cookies. Keep leftovers refrigerated. Ginger cookie base adapted from @Broma Bakery #PumpkinPieCookies #FallBaking #ThanksgivingDesserts #CookieRecipe #PumpkinPie

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