You may also like
Categories:
unsalted butter brown sugar sugar pumpkin puree vanilla egg flour baking powder baking soda pumpkin pie spice kosher salt cream cheese heavy cream sugar
Viewed: 19 - Published at: 9 years agoIngredients
- 3 tablespoons unsalted butter, at room temperature
- 13 cup brown sugar
- 14 cup granulated sugar
- 12 cup canned pumpkin puree
- 12 teaspoon pure vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 12 teaspoon baking powder
- 14 teaspoon baking soda
- 12 teaspoon pumpkin pie spice
- 14 teaspoon kosher salt
- 23 cup cream cheese, at room temperature
- 14 cup heavy cream
- 14 cup confectioners' sugar
Method
- Heat the oven to 375.
- Beat the butter, brown sugar and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth.
- Add the pumpkin, vanilla and egg and beat until combined.
- Combine the flour, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
- Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
- Spoon heaping teaspoons of the mixture 2 inches apart on parchment or foil lined baking sheets.
- Bake until puffed and cooked through, about 10 minutes.
- Let cool 5 minutes.
- Clean the mixer, then, as cookies bake, beat the cream cheese, heavy cream and confectioner's sugar until smooth and spreadable.
- Spread the flat side half of the cooled cookies with the cream mixture.
- Top with the remaining cookies.
