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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cream Cheese Stuffed Pumpkin Cookies Recipe

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This recipe for Cream Cheese Stuffed Pumpkin Cookies is from The Lowther Family Cookbook, 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:
 

Cookies
Ingredients:  
Ingredients:  
3 c all-purpose flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
1 tsp ground cloves
1 c brown sugar
1 c Splenda (you can use sugar if you like)
1 c vegetable oil
1 15-oz can of pumpkin purée
2 large eggs
1 tsp vanilla extract
Directions:
Directions:
Preheat oven to 350ºF. Beat together brown sugar, Splenda, oil, and pumpkin. Add eggs one at a time, mixing well after each addition. Add vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet. Using a pastry bag with a round tip, or a freezer bag with the corner snipped off, squeeze out concentric circles of batter until the circles are about 2 inches in diameter. Bake 11 minutes and cool on a rack.
 

Cream Cheese Filling
Ingredients:  
Ingredients:  
1 8-oz pkg cream cheese, softened
1 stick unsalted butter, room temperature
1 16-oz pkg powdered sugar
pinch of cinnamon
a capful of vanilla extract
Directions:
Directions:
Beat together cream cheese and butter. Add powdered sugar, vanilla, and cinnamon. Frost half of the cookies and top with the other half.

 

 

 

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