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Ingredients
| unsalted butter: 3 Tbl (at room temperature) |
| light brown sugar (packed): 1/3 cup |
| granulated sugar: 1/4 cup |
| canned pumpkin: 1/2 cup |
| pure vanilla extract: 1/2 tsp |
| eggs: 1 |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1/2 tsp |
| baking soda: 1/4 tsp |
| pumpkin pie spice: 1/2 tsp |
| Kosher salt: 1/4 tsp |
| cream cheese: 2/3 cup (at room temperature) |
| heavy whipping cream (fluid): 1/4 cup |
| powdered sugar (unsifted): 1/4 cup |
Pumpkin Cream Sandwiches
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Heat the oven to 375.
- Beat the butter, brown sugar and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla and egg and beat until combined.
- Combine the flour, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
- Spoon heaping teaspoons of the mixture 2 inches apart on parchment or foil lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool 5 minutes.
- Clean the mixer, then, as cookies bake, beat the cream cheese, heavy cream and confectioner's sugar until smooth and spreadable.
- Spread the flat side half of the cooled cookies with the cream mixture. Top with the remaining cookies.