Pumpkin Cream Cookies
Terri Poehls
Cake like cookie with cream cheese filling. Really good and taste more like a spice cookie than a pumpkin cookie.
ingredients
- 3 Tbl Unsalted Butter, room temperature
- 1/3 Cup Brown Sugar
- 1/2 Cup Sugar
- 1/2 Cup Canned Pumpkin
- 1/2 tsp Vanilla
- 1 egg
- 1 Cup Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
directions
- 1
Heat oven 375°
- 2
Beat butter and sugars until smooth. Add the pumpkin, vanilla and egg. Beat until well combined. In small bowl combine flour, baking powder, baking soda, pumpkin pie spice and salt. Slowly add flour mixture to sugar and butter. Beat until fully incorporated. Spoon heaping tablespoon of mixture on cookie sheet. Bake about 10 minutes until puffed and cook trough. Let cool
Filling
- 1
2/3 Cup Cream Cheese, Room Temperature
- 2
1/4 Cup Heavy Cream
- 3
1/4 Cup Powdered Sugar
- 4
Beat above ingredients until smooth.
- 5
You can either frost the cookie or make a sandwich cookie. Must be eaten within 2 hours of filling. Cream can be kept in refrigerator for a few days and used as needed.
Source: Terri Poehls
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