Ok folks- here it is! It's Pilgrim Pie time, and I couldn't be happier! This is my FAVORITE time of year, the best holidays, the best weather and the best recipes. These are something special that I only make in November and December, and I always have special requests, so I end up making them several times. A soft pumpkin cookie with a creamy cream cheese frosting in between- oh, these are so yummy. Enjoy, friends.
2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin
3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4 to 5 cups confectioners' sugar
1. Heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.2. Drop a heaping tablespoon of batter onto an ungreased cookie sheet
Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.
3. Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar a half cup at a time, until the frosting is spreadable.
4. When cooled, frost one cookie and top with another. EAT!