- 12
Ingredients
- 1 1/2 sticks unsalted butter, (1 stick melted, 1/2 stick softened)
- 1 c. packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 c. canned pure pumpkin
- 1 Tb. pumpkin pie spice
- 1 1/2 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. + 2 pinches salt
- 1 2/3 c. flour
- 4 oz. cream cheese, chilled
- 1 c. powdered sugar
Preparation
Step 1
1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper. In a large bowl, whisk together melted butter and brown sugar. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 tsp. vanilla, the baking powder, baking soda, and 3/4 tsp. salt. Fold in the flour.
2. Drop 12 mounds of batter, spaced evenly, onto each cookie sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
3. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Mix in the powdered sugar, ther remaining 2 pinches salt and 1/2 tsp. vanilla on low speed, then beat on medium-high speed until fluffy, about 2 minutes.
4. Spread the flat side of 12 cookies with the cream cheese frosting. Top each with another cookie.