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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Real Simple Ingredients:
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 |
Directions:
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.
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