Pumpkin sandwich cookies
Makes 21⁄2 dozen sandwich cookies.
For the cookie:
2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice (see note) 1⁄2 1⁄2 1⁄2 1⁄2 1⁄4 teaspoon baking powder teaspoon salt 1 cup firmly packed brown sugar cup butter, softened cup canned pumpkin cup milk 1 egg 1 teaspoon vanilla
For the filling:
1 8-ounce package cream cheese, softened
2 tablespoons butter, softened 1 teaspoon ground cinnamon 1 teaspoon vanilla 4 cups powdered sugar
Heat oven to 350 degrees. Combine flour, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Set aside.
Combine brown sugar and cup butter in large bowl; beat at medium speed until creamy.
Add pumpkin, milk, egg and vanilla; beat until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.
Drop batter by level tablespoon on ungreased cookie sheets. For perfectly round cookies, pipe batter in 1-inch circle on parchment-lined cookie sheets, using piping bag without a tip.
Bake for 9 to 10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine all filling ingredients except powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
Spread 2 teaspoons of filling on the bottom of 1 cookie. Top with another cookie. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
Note: Substitute with 1⁄2 teaspoon ground cinnamon plus 1⁄4 teaspoon ground ginger, 1⁄4 teaspoon ground nutmeg and 1⁄8 teaspoon ground cloves.