- 3/4 c. brown sugar
- 3/4 c. white or turbinado sugar
- 1 c. light olive oil
- 1 can or jar of pumpkin (or fresh pumpkin)
- 2 eggs
- 1 t. vanilla
- 3 c. flour
- 1 t. baking soda
- 1 t. baking powder
- 1 t. cinnamon
- 1 t. pumpkin spice
- 1/2 t. salt
Put the pumpkin mixture in a plastic bag or a pastry bag. Snip a hole in the corner. Use the mixture and the bag to make circles from the dough. Make these circles on the greased cookie sheet.
Bake for 11 - 12 minutes at 350F. Let them cool completely.
While the cookies are cooling mix together 6 T melted butter, 1 pk(8oz) cream cheese, 1 t. vanilla, and 1 1/2 c. powdered sugar. Put the frosting mixture in a plastic bag or a pastry bag. Snip a hole in the corner.
Drop blobs of frosting on the middles of half of the cooled cookies. Put another cookie on top the cookie and frosting. That's it!
Thumbs up! Oh my goodness, these are so good. It's basically the same recipe I used for my pumpkin roll so it's a very familiar, cozy flavor. As you can see, mine aren't that pretty. I didn't do the pastry bag thing for the cookies because that never works out well for me. You're welcome to do it. Also, I found that the next day (and the next) these cookies were awesome when put in the microwave for about 15 seconds. They will need to be refrigerated, so nuking them will make them taste much better. Of course, your best option is eating them as soon as they're out of the oven! To die for!