Thursday, September 29, 2011

Pumpkin Sandwich cookies

Recipe and picture from Land O Lakes

2 cups Flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup canned pumpkin
1/4 cup milk
1 egg
1 teaspoon vanilla
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°F. Combine flour, baking soda,
pumpkin pie spice, baking powder and salt in medium bowl.
Set aside.  Combine brown sugar and 1/2 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 measuring tablespoonfuls onto ungreased
cookie sheets.  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 filling onto bottom-side of 1 cookie.
Top with another cookie, bottom-side down. Repeat with
remaining cookies and filling. Sprinkle filled cookies
with powdered sugar

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