Directions: |
Directions:For the Cookies: Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a mixing bowl, whisk together the dry ingredients and set aside. To the bowl of a stand mixer, add melted butter, oil, and brown sugar and beat until combined. Add in eggs, pumpkin, and vanilla and beat for about 1 minute. Add in the flour mixture, a little at a time, beating until just combined after each addition. Batter will look like thick cake batter at this point. Use a small cookie scoop or Tbsp. measuring spoon and scoop batter onto baking sheet, about 2 inches apart. Bake for 12-14 minutes. Tops of cookies should spring back when touched lightly. Let cool on baking sheet for a few minutes, then transfer to a cooling rack. For the Frosting: In a small saucepan, over MED-LOW heat, melt the butter. Continue heating the butter until it turns a light golden brown color. Set aside and let it cool for 15 minutes. In a stand mixer, beat the cooled browned butter and softened cream cheese on MED speed, until light and fluffy (about 2 minutes). Add in maple syrup, cinnamon, nutmeg, salt and ground cloves and mix on LOW until just combined. Slowly and gradually beat in the powdered sugar. Assembly: To one of the cooled cookies, spread about 2 tsp. of the frosting, then top with another cookie. Place on a wax paper lined baking sheet and chill in the refrigerator for about 30 minutes. If desired, sprinkle with powdered sugar just before serving. Makes about 36. |