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Ingredients:

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened

1 cup packed light brown sugar

2 eggs ( beaten)

1 cup canned pumpkin puree

1 tbs. pumpkin pie spice

1 tsp. vanilla extract

1 tsp. baking powder

1 tsp. baking soda

1  2/3 cups flour

4 ounces cold cream cheese

1 cup confectioners’ sugar

Directions:

Preheat the oven to 350 degrees .

1. Line two baking sheets with parchment paper.

2. In a large bowl, mix 1 tsp. vanilla, melted butter and brown sugar until smooth. Add eggs, pumpkin puree, pumpkin pie spice, vanilla, baking powder and baking soda. Use a rubber spatula, and add flour. Mix in gently.

3. Using a tablespoon, drop 12 tbs. of batter, spaced evenly, onto each baking sheet. Bake for about 10 minutes. Put on a rack to cool.

4. Meanwhile, use an electric mixer, cream the softened butter with the cream cheese. Add confectioners’ sugar, 1/2 tsp. vanilla and mix on low speed until blended. Beat until fluffy.

5. Spread cream cheese on one half and put other half top.

Keep refrigerated. Take out 15 minutes for serving.

 

 

 

 

 

 

 

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