Pumpkin and Cream Cheese Sandwich Cookies

By bakeaholic

More like a whoopee pie than a cookie, but still delicious!

Ingredients

• Cookies:
• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree
• 1 egg
• 1 vanilla bean, seeds scraped out, or 1 tsp. vanilla extract
• Frosting:
• 8 oz. cream cheese, softened
• 5 tbsp. unsalted butter, softened
• 2 vanilla beans, seeds scraped out
• 2 cups icing sugar

Details

Preparation time 30mins
Cooking time 50mins
Adapted from styleathome.com

Preparation

Step 1

1. Preheat the oven to 350 degrees. To make the cookies, line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
2. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the pumpkin, egg and vanilla bean seeds and beat until the mixture is creamy. Fold the pumpkin mixture into the dry ingredients and stir until well combined.
3. Place tablespoons full of the dough onto the prepared baking sheets and flatten slightly. Bake the cookies for 15 to 20 minutes, until lightly brown; transfer to a wire rack to cool completely.
4. For the frosting, beat the cream cheese with the softened butter and vanilla bean seeds in a large bowl until combined. Gradually add the icing sugar until the mixture is thick. If mixture is too runny, add more icing sugar. Spread or pipe a tbsp. of frosting between two cookie halves to make a sandwich.