I had a very handy helper! He made them from start to finish, with help from me of course! He was a great sport and we both enjoyed making them and spending time together.
Looking yummy...hurry up and bake!
Cooling down. We made ours too big. WHEN I make them again, they will be smaller so there will be plenty more to enjoy.
Make the Cream Cheese filling and put on cookie! Check. I'm good at that!
I'm sure you are dying for the recipe. Not so sure I want to share it...just kidding. Get to baking these treats! I guarantee they will not disappoint!
-2 cups brown sugar
-1 cup oil
-1 tsp. vanilla extract
-1 can pumpkin
-3 cups flour
-1 1/2 tsp. cinnamon
-1/2 tsp. cloves
-1/2 tsp. ground ginger (I left this ingredient out and they were still amazing)
-1 tsp. baking powder
-1 tsp. baking soda
-3/4 tsp. salt
Cream Cheese Filling
-4 oz. cream cheese, softened
-1/2 cup butter, softened
-2 tsp. vanilla
-4-5 cups powdered sugar
Beat eggs, brown sugar, oil, and vanilla until smooth. Stir in pumpkin. Add spices, baking powder, baking soda, and salt and beat again. Add flour and beat until smooth.
Drop heaping tablespoons of batter onto ungreased cookie sheets and flatten slightly. Bake for 12 minutes at 350 degrees.
Filling: Beat together cream cheese, butter and vanilla until light and fluffy. Add the powdered sugar a half cup at a time until frosting is thick, but spreadable.
After cookies have cooled completely, spread a generous amount of cream cheese filling on one, and top with a second cookie.