Pumpkin Sandwich Cookies recipe
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Ingredients
- 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice ½ teaspoon baking powder ½ teaspoon salt 1 cup firmly packed brown sugar ½ cup LAND O LAKES® Butter, softened ½ cup mashed cooked pumpkin ¼ cup milk 1 LAND O LAKES® 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 Powdered sugar
Nutrition Info
- 190.2 caloriescarbohydrate: 31.3 gcholesterol: 24.9 mgfat: 6.8 gfiber: 0.4 gprotein: 1.8 gsaturatedFat: 4.1 gservingSize: -sodium: 165.5 mgsugar: 24.1 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Sandwich Cookies
Directions
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Heat oven to 350 degrees F.
Combine flour, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside.
Combine brown sugar and 1/2 cup butter in bowl, beat at medium speed until creamy. Add pumpkin, milk, egg and 1 teaspoon vanilla, beat until well mixed. Add flour mixture, beat at low speed until well mixed.
Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 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 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.