Pumpkin Cream Cheese Cookies

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients 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.