pumpkin cream sandwiches

Our family loves, loves, loves these little treats.

• 3 tbsp unsalted butter, room temperature
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 tsp pure vanilla extract
• 1 large egg
• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp pumpkin pie spice
• 1/4 tsp kosher salt
• 2/3 cup cream cheese, room temperature
• 1/4 cup heavy cream
• 1/4 cup confectioner's sugar

1. Heat oven to 375
2. Beat the butter and 2 sugars in electric mixer with paddle attachment until smooth. Add the pumpkin, vanilla and egg and beat until combined.
3. Combine the flour, baking powder, baking soda, spice, and salt in a medium bowl. Slowly add this mixture to the sugar and butter and beat on medium low speed until fluffy and incorporated
4. Spoon heaping tablespoons of the mixture 2 inches apart onto parchment or foil lined baking sheets.
5. Bake until puffed and cooked through, about 10 minutes, let cool for 5 minutes.
6. Clean the mixer, and as the cookies bake, beat the cream cheese and the confectioners sugar until smooth and spreadable.
7. Spread the flat sides of half the cookies with the cream. Top with remaining cookies.

Credit Real Simple magazine, Nov 2006.