Pumpkin Cream Sandwiches

Serves 8
preparation
20
minutes
cooking
30
minutes

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
large egg
1
cup
all-purpose flour
1/2
teaspoon
baking powder
1/4
teaspoon
baking soda
1/2
teaspoon
pumpkin pie spice (found in the spice aisle)
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 oven to 375° F.
  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 tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.
  5. Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners' sugar until smooth. Spread the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies.

 

Nutritional Information

Calories
258
Calories From Fat
52
%
Fat
15
g
Sat Fat
9
g
Cholesterol
69
mg
Sodium
179
mg
Carbohydrate
29
g
Fiber
1
g
Sugar
16
g
Protein
4
g