Ingredients
- 3 c. all-purpose flour
- 1 tbsp. pumpkin pie spice
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 c. brown sugar
- 1/2 c. vegetable oil
- 1 c. softened butter, divided
- 1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
- 2 large eggs
- 3 tsp. pure vanilla extract, divided
- 8 oz. cream cheese, softened
- 3 c. powdered sugar
- 2 tbsp. maple syrup
Preparation
Step 1
DIRECTIONS
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.