These cake-like pumpkin cookies are filled with a creamy cinnamon-flavored cream cheese filling.
| 2 |
|
cups all-purpose flour |
| 1 |
|
teaspoon baking soda |
| 1 |
|
teaspoon pumpkin pie spice* |
| 1/2 |
|
teaspoon baking powder |
| 1/2 |
|
teaspoon salt |
| 1 |
|
cup firmly packed brown sugar |
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1/2 |
|
cup canned pumpkin |
| 1/4 |
|
cup milk |
| 1 |
|
LAND O LAKES® All-Natural Egg |
| 1 |
|
teaspoon vanilla |
| 1 |
|
(8-ounce) package cream cheese, softened |
| 2 |
|
tablespoons LAND O LAKES® Butter, softened |
| 1 |
|
teaspoon ground cinnamon |
| 1 |
|
teaspoon vanilla |
| 4 |
|
cups powdered sugar |
Heat oven to 350°F. Combine flour, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Set aside.
Combine brown sugar and 1/2 cup butter in large bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and vanilla; beat until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.
Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake for 9 to 10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine all filling ingredients
except
powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
Spread
2 teaspoons
filling onto bottom-side of 1
cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
*Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Recipe Tip
For perfectly round cookies, pipe batter in 1-inch circle on parchment-lined cookie sheets, using piping bag without a tip.
Recipe Tip
Read more about this recipe on Recipe Buzz™ Blog.
