Pumpkin Cream Sandwiches

3 T. unsalted butter, at room temp.
1/3 c. brown sugar
1/4 c. sugar
1/2 c. canned pumpkin puree
1/2 t. pure vanilla extract
1 large egg
1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. pumpkin pie spice
1/4 t. kosher salt
2/3 c. cream cheese, at room temp.
1/4 c. heavy cream
1/4 c. powdered sugar

Heat oven to 375 degrees F.

Beat the butter, brown sugar and sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg; beat until combined.

Combine the flour, baking powder, soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter. Beat on medium-low speed until fully incorporated.

Spoon heaping tablespoons of the mixture 2 in. apart onto parchment, or foil lined baking sheets. Bake until puffed and cooked through. About 10 minutes. Let cool for 5 minutes.

Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream and powdered sugar until smooth and spreadable.

Spread the flat sides of half the cooled cookies with cream cheese mixture. Top with the remaining cookies.


by Alison L.