Pumpkin Cream Sandwiches

Pumpkin Cream Sandwiches is a cookie recipe built around canned pumpkin puree, pure vanilla extract and egg. Plan on 12 sandwich cookiess and about 32 minutes.

• Yield 12 sandwich cookiess
• Ready in 32 minutes
• Prep 20 minutes
• Cook 12 minutes

Ingredients

Cookies

• 3 tablespoons ( 43 g ) salted butter , softened to room temperature
• ⅓ cup ( 71 g ) packed light brown sugar
• ¼ cup ( 53 g ) granulated sugar
• 1 cup canned pumpkin puree
• ½ teaspoon pure vanilla extract
• 1 large egg
• 1 cup ( 142 g ) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon allspice
• ¼ teaspoon salt

Cream Filling

• 8 ounces ( 227 g ) cream cheese , softened to room temperature
• ½ cup heavy cream
• ¼ teaspoon pure vanilla extract
• ½ cup ( 57 g ) powdered sugar

Instructions

1. Preheat the oven to 375 degrees F.
2. In a large bowl, beat together the butter, brown sugar, and granulated sugar with a handheld electric mixer (or in the bowl of an electric stand mixer) until the mixture is smooth. Add the pumpkin, vanilla and egg and mix until well combined.
3. In a medium bowl, stir together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the pumpkin mixture and beat on low speed until combined.
4. Scoop out heaping tablespoons of the dough onto parchment or silpat-lined baking sheets, spacing them about 2 inches apart (I put about 6 per baking sheet). Bake for 10-12 minutes until the cookies are puffed and baked through. Remove the cookies to a wire rack to cool completely.
5. For the cream filling, in a large bowl, beat together the softened cream cheese and heavy whipping cream for 1-2 minutes until well combined and starting to thicken. Add the vanilla and powdered sugar and continue beating until the filling is thick and fluffy and smooth.
6. Match up the cookies according to similar size and shape. Spread half the cooled cookies with the cream mixture (load it on there!) and top with the remaining cookies.
7. Store in the refrigerator until serving.

Cool the cookies on the sheet for a few minutes, then move them to a rack.