3 cups of allpurpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups packed dark brown sugar
1 cup vegetable oil
3 cups chilled pumpkin purée
2 large eggs
1/2 teaspoon vanilla extract
3 cups confectioners sugar
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract


Preheat oven to 350°F.

Line two baking sheets with parchment paper.

In a large mixing bowl, combine the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together with a whisk. Set aside for later.

In a mixing bowl, combine the brown sugar and oil together using a whisk. Add the pumpkin and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Gently add the flour mixture over the pumpkin mixture, whisk until completely incorporated.

Use a small scoop and drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.

Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.

Remove from the oven and let the cookies cool completely on the pan while you make the filling.

Make the filling:

Sift the confectioners’ sugar into a medium bowl and set aside.

Beat the butter in an electric mixer until totally smooth. Add the cream cheese and beat until combined.

Add the confectioners’ sugar and vanilla and beat until smooth.

Do not overbeat the filling, or it will lose it’s consistency.

Put them together:

Turn half of the cooled cookies upside down with the flat side facing up.

Scoop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Pressing very lightly so the filling spreads to the edge of the cookie. Repeat until all the cookies are used. Refrigerate for about 30 minutes to firm up before serving.

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