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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
3.0 Tablespoons of softened butter
0.33 Cups of brown sugar
0.25 Cups of granulated sugar
0.5 Cups of canned pumpkin puree
0.5 Teaspoons of vanilla
1.0 of egg
1.0 Cups of flour
0.5 Teaspoons of baking powder
0.25 Teaspoons of baking soda
0.5 Teaspoons of pumpkin pie spice
0.25 Teaspoons of salt
0.66 Cups of softened cream cheese
0.25 Cups of heavy cream
0.25 Cups of powder sugar
Instructions
Preheat over to 375 degrees. Beat the butter, brown sugar, and granulated sugar in a 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, 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 tablespoons of the mixutre 2 inches apart onto parchment-or-foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cook for 5 minutes. Clean the mixer, then as the cookies bake beat the cream cheese, heavy cream, and powder sugar until smooth and spreadable. Spread the flat side of half the cooled cookies with the cream mixture. Top with the remaining cookies.