Pumpkin Cream Sandwiches

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter, at room temperature
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon pure vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt
• 2/3 cup cream cheese, at room temperature
• 1/4 cup heavy cream
• 1/4 cup confectioners' sugar

Recipe

• 1 heat the oven to 375.
• 2 beat the butter, brown sugar and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. add the pumpkin, vanilla and egg and beat until combined.
• 3 combine the flour, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
• 4 spoon heaping teaspoons of the mixture 2 inches apart on parchment or foil lined baking sheets. bake until puffed and cooked through, about 10 minutes. let cool 5 minutes.
• 5 clean the mixer, then, as cookies bake, beat the cream cheese, heavy cream and confectioner's sugar until smooth and spreadable.
• 6 spread the flat side half of the cooled cookies with the cream mixture. top with the remaining cookies.