Pumpkin Cream Cookies
From sunny 17 years agoIngredients
- 2 1/2 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon ground cinnamon shopping list
- Dash nutmeg shopping list
- 4 ounces butter, softened shopping list
- 1/2 cup packed light brown sugar shopping list
- 1 cup granulated sugar shopping list
- 2 large eggs shopping list
- 1 teaspoon vanilla shopping list
- 1/2 cup whole milk shopping list
- 3/4 cup canned pumpkin shopping list
- . shopping list
- Filling: shopping list
- 6 tablespoons butter, softened shopping list
- 4 ounces cream cheese, softened shopping list
- 1 teaspoon vanilla shopping list
- 2 cups powdered sugar shopping list
How to make it
- Line baking sheet with a silicone mat or buttered parchment paper. Heat oven to 350°. In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl with electric mixer, beat 4 ounces butter, 1/2 cup brown sugar, and 1 cup granulated sugar until light and fluffy.
- Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended. With a tablespoon or cookie scoop, drop onto the prepared baking sheets. The cookies do not grow that much so you can place them pretty close together. Bake for 12 to 14 minutes, or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet then loosen the bottoms with a spatula and let them cool completely.
- Combine the filling ingredients in a bowl with an electric mixer. Beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies. Makes about 18 to 20 filled cookies.
The Rating
Reviewed by 9 people-
I hear these are wonderful!
organicmama in loved it
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I bet kids would really love these!!!
organicmama in loved it
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Yum yum!!!
organicmama in loved it
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