Ingredients:
2 -8 ounces cream cheese, room temperature
1 cup powdered sugar
1/2 cup stick butter, room temperature
2 teaspoons vanilla extract
2 3/4 cups flour
4 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/4 cups butter, room temperature
1 1/2 cups sugar
3 tablespoons dark molasses, robust flavor
2 teaspoons vanilla extract
4 large eggs
1 1/4 cups canned pumpkin puree
1/2 cup buttermilk
Directions:
to prepare FILLING:.
preheat oven to 325*.whisk first 8 ingredients in medium bowl, using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl — to blend — add eggs one at a time, beating till well blended after each addition — beat in pumpkin. Beat in dry ingredients in 3 additions, alternately with buttermilk in 2 additiona, beating just until combined.
Line 2 rimmed baking sheets with parchment paper — drop dough by rounded tablespoons onto prepared pans about 2″ apart.
bake cookie sheets one at a time until toothpick inserted near the center comes out clean — about 13 minutes.cool cookies on sheets — repeat with remaining dough —
spread 2 tbls filling on flat side of cookie.top with second cookie, forming sandwich — .
Servings: 24
Time preparation: 20 min.
Time total: 50 min.