Sunday, October 20, 2013

Cream Cheese Stuffed Pumpkin Cookies

If you are a fan of pumpkin this fall season, and/or a fan of our Pumpkin Cake Roll, you will probably love this yummy little treat! This was another one of those Facebook recipes that my friends were sharing so it would be pinned to their walls. I must say, these did not disappoint!
  •  3 cups flour 
  • 1 Tablespoon cinnamon 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1 teaspoon ground ginger
  • ½ teaspoon salt 
  • ½ teaspoon ground nutmeg 
  • 1 teaspoon ground cloves
  • 1 cup brown sugar 
  • 1 cup sugar
  • 1 cup vegetable oil 
  • 1 - 15 oz. can of pumpkin 
  • 2 large eggs 
  • 1 teaspoon vanilla extract 
 **Preheat oven to 350 degrees. 

**Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. 

**In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

**Drop by teaspoon onto a Pammed baking sheet

** Bake for 11 minutes and cool on a rack. 
Cream Cheese Filling 
  • 1 - 8 oz. package of cream cheese, softened 1 stick of unsalted butter, room temperature 
  • 1 - 16 oz. package of powdered sugar 
  • 1 tsp. vanilla extract
  • Pinch of cinnamon--to taste
**Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece!


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