Mes amis, this is it, my hands are trembling in anticipation as I type this. A lot of pumpkin puree and eggs were sacrificed in the search for this recipe but nevertheless here it is—the perfect combination of Pumpkin cake and Graham Cracker Cream Cheese Buttercream (GCCCB) frosting. It is abso-freaking-lutely delicious.
I’ve previously posted a ‘Classic Butter Cookie’ recipe on this site before and I’ll let you know right now that this ‘Versatile Butter Cookies (Jam Sandwiches)’ is quite different from that recipe in terms of method and ingredients.
...Another Mid-Autumn Festival tradition we repeated was eating mooncake. My mother would slice through that decorative mooncake top and divide it into 8 even pieces. I would pick the prettiest slice and bite into the soft pastry crust filled with sweet and dense lotus seed paste, tempered by moist salted egg yolks. For a while, I refused to eat the salted egg yolk and only ate the lotus paste slices, but like my obsession with Korean boybands, this too was a passing phase.