Cream Cheese Stuffed Pumpkin Cookies

By á-42072

Pumpkin and cream cheese together in a cookie, what more can you ask for. This treat is perfect for a fall get together or holiday cookie exchange.

Ingredients

• 3 cups all purpose flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 cup brown sugar
• 1 cup Splenda (or white sugar)
• 1 cup vegetable oil
• 1 (15-ounce) can of pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• CREAM CHEESE FILLING
• 1 (8-ounce) package of cream cheese, softened
• 1/2 cup unsalted butter, room temperature
• 1 (16-ounce) package of powdered sugar
• 1/2 teaspoon vanilla
• One pinch of cinnamon

Preparation

Step 1

Preheat oven to 350°F.

Beat together brown sugar, Splenda (or white sugar), oil and pumpkin. Add eggs one at a time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet ingredients just until combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 and cool on a rack.

CREAM CHEESE FILLING
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.