Ingredients
- Filling:
- 3 C. flour
- 1 C. sugar
- 1 tsp. salt
- 1 C. dark brown sugar
- 1 tsp. baking soda
- 1 C. canola oil
- 1 tsp. baking powder
- 3 C. pumpkin puree, chilled
- 2 Tbsp. cinnamon
- 2 large eggs
- 1 tsp. ground ginger
- 1 tsp. vanilla
- 1/2 tsp. ground nutmeg
- 3 C. powdered sugar, sifted
- 1/2 C. unsalted butter, room temp.
- 8 oz. cream cheese, cold
- 2 tsp. vanilla
Preparation
Step 1
Preheat oven to 350°F. In a large bowl, whisk flour, salt, baking soda, baking powder and spices. Set aside. In a separate bowl, whisk sugars and oil together. Add pumpkin and whisk thoroughly. Add eggs and vanilla. Whisk until combined. Sprinkle flour mixture over pumpkin and whisk until completely combined. Transfer to a bag. Cut large round circle from tip of bag. Cover baking sheets with parchment paper. Pipe small rounds on to baking sheet (1 ½ - 2 inches). Bake for 10-12 minutes until just starting to crack on top and a toothpick comes out clean. Cool on pan for 10 minutes. Transfer to a wire rack to cool completely.
Filling:
Combine butter and cream cheese. Beat on medium speed until smooth (2-4 minutes). Add sugar and vanilla, beat until smooth. Transfer to a bag.
Pair cookies up by size. Pipe filling on flat side of one cookie. Place other cookie on top. Refrigerate for at least 30 minutes to firm.