Description
Cinnamon-infused sweetened cream cheese sandwiched between two soft pumpkin cookies.
Ingredients
- ½ cups Unsalted Butter, Softened
- 1-½ cup Granulated Sugar
- 1 whole Egg
- 1 cup Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 2-½ cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- ½ teaspoons Ground Ginger
- ½ teaspoons Salt
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese, Softened
- ½ cups Unsalted Butter, Softened
- 3-½ cups Confectioners Sugar
- 2 teaspoons Vanilla Paste
- 1 teaspoon Cinnamon
Preparation
Preheat oven to 350ºF degrees.
In a large mixing bowl, beat together butter and sugar. Beat in the egg and pumpkin puree. Stir in the vanilla.
In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Stir with a whisk. Add the flour mixture to the pumpkin mixture, stir just until moistened.
Using a small cookie scoop, drop mixture 2 inches apart onto a parchment-lined baking sheet. Bake for 12 to 15 minutes, until the cookies are set. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.
For the filling:
Beat together the cream cheese and butter until fluffy. Slowly beat in the confectioners sugar until smooth. Add the vanilla and cinnamon. Beat until blended.
Spread the filling onto the bottom of one cookie. Top with a second cookie.
