Delicious little treats that add a little bit of savory to the traditional sweet cookie.
3 tbs butter (room temp)
¼ cup granulated sugar
⅓ cup brown sugar
½ cup pumpkin pie mix (canned is best)
1 large egg
2 teaspoons vanilla
1 cup white flour
½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ground ginger
pinch or two of salt
1 package of reduced fat cream cheese
½⅔ cup of whipping cream
1 cup powdered sugar
No nutrition information available
Preheat oven to 375 degrees.
Using a mixer (stand mixer or hand-held) Beat together the butter and two types of sugar. Once they have combined into a smooth paste, add the pumpkin pie mix, the vanilla, and the egg. Mix until well combined.
In a separate mixing bowl, combine the flour, baking powder, baking soda, spices, and salt. Whisk together to mix up.
Slowly add the flour mixture to the wet mixture using the beater. Add a little bit of dry mixture at a time so as not to overwhelm the wet mixture.
When the ingredients are fully combined, spoon small amounts onto a wax paper lined baking sheet. The size can be varied, I like to use a least a small tablespoon size up to 2 tablespoons. They should be evenly spaced with room to spread in the oven.
Cook for 10 minutes until a toothpick comes out of the cookie cleanly.
While cookies are baking, use your electric mixer to combine the cream cheese, cream, and powdered sugar. Beat on a high speed until well mixed into a frosting. It should have a thick and smooth consistency. The amount of cream and sugar can be varied to get the right texture and sweetness.
Once the cookies are finished cooking and have cooled, but a nice-sized dollop of cream cheese frosting on the flat side of one cookie. Smash with another cookie and there you have it, pumpkin cream cheese double deckers.