These Brandy Snaps are crunchy and sweet, with a delicious pumpkin whipped cream filling inside. The cookies are dark and caramelized, made with equal parts sugar and molasses, with butter, nutmeg, and other flavorings. They're so delicious!
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Melt the butter over medium heat in a skillet, then stir in the sugar and molasses. Allow it to come to a bubble, then let it bubble for 60 seconds.
Turn the heat to low, then stir in the flour, salt, nutmeg, and Brandy.
Use a #60 2 tsp disher to portion out the cookies onto a baking sheet. Only do 4-6 per baking sheet, because they spread a lot. Bake for 10 minutes, and keep the remaining cookie batter on the low heat.
Remove the cookies from the oven, and let them cool for a couple minutes. Peel them off the baking sheet, and wrap them around the handle of a whisk or something you can use to shape them into a pipe.
Let them cool on a plate, until they are completely set (and re-shape as needed).
To make the whipped cream, place all ingredients in a bowl, and whip to soft peaks. Pipe the pumpkin whipped cream into the cooled cookies.