Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- Optional: chopped pecans or walnuts for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, spices, and salt.
- In a large mixing bowl, beat the softened butter and brown sugar until fluffy.
- Add the egg, pumpkin puree, and vanilla, mixing until smooth.
- Gradually incorporate the dry ingredients until just combined.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Allow the cookies to cool on a wire rack completely before filling.
- In a mixing bowl, beat the softened cream cheese and powdered sugar until creamy.
- Add vanilla extract and beat until smooth.
- Spread or pipe the filling onto the flat side of one cookie and top with another to form a sandwich.
Notes
- Ensure your butter is softened but not melted for smooth batter mixing.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow the cookies to cool completely before filling to prevent melting the cream cheese.
- Feel free to spice up the filling with cinnamon or nutmeg for additional warmth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie (half of the sandwich)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg