Ingredients
16
16 servings
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •¼ teaspoon ground cloves
- •2 teaspoons pumpkin spice mix, or use pumpkin spice mix instead
- •12 tablespoons butter, melted
- •½ cup pumpkin puree
- •¾ cup granulated sugar
- •3 tablespoons molasses
- •1 egg
- •2 tablespoons milk
- •2 ¼ cups all purpose flour
- •½ teaspoon kosher salt
- •½ cup brown sugar
- •1 teaspoon baking soda
- •8 oz cream cheese, softened
- •½ teaspoon vanilla extract
- •4 tablespoons butter
- •3 cups powdered sugar, sifted
Instructions
- Preheat the oven to 350°F (175°C).
- Pumpkin spice: Whisk together spices OR use premade spice mix.
- Cookies: In a large bowl, combine melted butter, pumpkin purée, granulated sugar, brown sugar, molasses, and salt. Whisk together.
- Add egg and milk and whisk to incorporate.
- Add the flour, baking soda, and pumpkin spice to the bowl. Fold together with a spatula just until combined.
- Line a baking sheet with parchment. Scoop 21⁄2 tablespoon portions and place the cookies at least 2 inches (5 cm) apart. Press down on each scoop to lightly flatten.
- Bake for 8–10 minutes, rotating halfway through the baking time. Remove from the tray and cool completely.
- Filling: Add the cream cheese, butter, and vanilla to a large bowl and beat together with a hand mixer. Add the powdered sugar in two additions, and beat for another minute until fluffy and smooth.
- To make the cookie sandwiches, match the cookies together and line them up. Pipe frosting on the bottom of a cookie, then top with another. Refrigerate for 30 minutes before serving.
- Enjoy!
Nutritional Facts
Per 16 servings
- Calories: 380
- Carbohydrate: 54g
- Fat: 17g
- Fiber: 0g
- Protein: 3g
- Sugar: 40g
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