- Servings: 21 cookies
Ingredients:
| Cookies: | |
| 2 cups | All Purpose Flour, spooned and leveled |
| 1 tsp | Baking Soda |
| ½ tsp | Baking Powder |
| 1 tsp | Pumpkin Pie Spice |
| ¼ tsp | Salt |
| ½ cup | Butter, at room temperature |
| 1 cup | Brown Sugar |
| 1 | Large Egg |
| 1× 15 oz can | Pure Pumpkin Puree |
| Filling: | |
| 8 oz | Cream Cheese |
| 2 Tbsp | Butter, softened |
| 1 tsp | Ginger |
| 4 cups | Powdered Sugar |
Directions:
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt then set aside.
Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg and beat until smooth. With mixer on low speed, add flour mixture and mix just until combined, but do not overmix. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15-20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks and cool completely. Combine cream cheese, butter and ginger then beat until smooth. Gradually beat in powdered sugar. Use frosting as sandwich filling between 2 cookies.
