Pumpkin Sandwich Cookies Recipes

Steps:

• Preheat the oven to 350°F (175°C).
• Pumpkin spice: Whisk together spices OR use premade spice mix.
• Cookies: In a large bowl, combine melted butter, pumpkin purée, granulated sugar, brown sugar, molasses, and salt. Whisk together.
• Add egg and milk and whisk to incorporate.
• Add the flour, baking soda, and pumpkin spice to the bowl. Fold together with a spatula just until combined.
• Line a baking sheet with parchment. Scoop 21⁄2 tablespoon portions and place the cookies at least 2 inches (5 cm) apart. Press down on each scoop to lightly flatten.
• Bake for 8-10 minutes, rotating halfway through the baking time. Remove from the tray and cool completely.
• Filling: Add the cream cheese, butter, and vanilla to a large bowl and beat together with a hand mixer. Add the powdered sugar in two additions, and beat for another minute until fluffy and smooth.
• To make the cookie sandwiches, match the cookies together and line them up. Pipe frosting on the bottom of a cookie, then top with another. Refrigerate for 30 minutes before serving.
• Enjoy!

Steps:

• For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets.
• Whisk together the flour, baking soda, pumpkin pie spice blend, baking powder and salt in a medium bowl.
• Combine the brown sugar and butter in the bowl of a stand mixer or hand-held electric mixer; beat at medium speed for 3 minutes, until creamy. Stop to add the pumpkin puree, milk, egg and vanilla extract; beat on medium-low spead for 2 minutes, until all ingredients are incorporated. Reduce the speed to low; gradually add the flour mixture, beating until just combined.
• Drop level tablespoonfuls of dough onto each baking sheet, spaced about 1 inch apart (the cookies do not spread much). Bake one sheet at a time, for 9 to 12 minutes or until set; they should spring back when lightly pressed. Cool for 2 minutes on the baking sheet; then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough, making a total of 60 cookies.
• To make 2-inch cookies, drop 2-tablespoon amounts of dough on the sheets. Bake for 10 to 13 minutes, until set and springy to the touch. Cool as directed above; repeat to use all the dough, making a total of 32 cookies.
• For the filling: Combine the cream cheese, butter, cinnamon and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat at medium speed 3 minutes until smooth, stopping often to scrape down the sides of the bowl. Reduce the speed to low and gradually add 2 cups of the confectioners' sugar, or up to 4 cups as needed, beating well after each addition until the mixture is creamy. (More sugar means a stiffer filling.).
• Turn half the cookies flat-sides up. Spread each one with 2 teaspoons of the filling, then top with the remaining cookies. If desired, dust the tops of the cookies with confectioners' sugar just before serving.