These cookies are lightly sweet and soft with fantastic pumpkin flavor. With a perfect filling that is like falling into luxurious clouds of sweetened whipped cream and cream cheese. Together they make this sandwich (that is a cookie sandwich :)) divine!
Ingredients
Cookies:
- 3 tablespoons butter, softened to room temperature
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/4 teaspoon salt
Cream Filling:
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup heavy cream
- 1/4 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
Directions
Preheat the oven to 375 degrees F. In a large bowl, beat together the butter, brown sugar, and granulated sugar with a handheld electric mixer (or in the bowl of an electric stand mixer) until the mixture is smooth. Add the pumpkin, vanilla and egg and mix until well combined. In a medium bowl, stir together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the pumpkin mixture and beat on low speed until combined.
Scoop out heaping tablespoons of the dough onto parchment or silpat-lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the cookies are puffed and baked through. Remove the cookies to a wire rack to cool completely. For the cream filling, in a large bowl, beat together the softened cream cheese and heavy whipping cream for 1-2 minutes until well combined and starting to thicken. Add the vanilla and powdered sugar and continue beating until the filling is thick and fluffy and smooth. Match up the cookies according to similar size and shape. Spread half the cooled cookies with the cream mixtur and top with the remaining cookies. Store in the refrigerator until serving.
Recipe from Mels Kitchen Cafe
