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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Filled Pumpkin Cookies Recipe

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This recipe for Filled Pumpkin Cookies is from Our Family Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
Dash nutmeg
4 ounces butter, softened
½ cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ cup whole milk
¾ cup canned pumpkin

Filling:
6 tablespoons butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
Directions:
Directions:
Line baking sheet with a silicone mat or buttered parchment paper. Preheat oven to 350º.
In a bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
In a large mixing bowl with an electric mixer, beat 4 ounces butter, ½ cup brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla until blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating until blended.
With a tablespoon or cookie scoop, drop onto prepared baking sheets. Bake for 12 to 14 minutes, or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet then loosen the bottoms with a spatula and let them cool completely.
Combine the filling ingredients in a bowl with an electric mixer, beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies.
Number Of Servings:
Number Of Servings:
18-20

 

 

 

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