1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 can pumpkin (15 Oz.)
1 tsp vanilla
3 cups four
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves
1 package cream cheese, softened (8 Oz.)
1/2 cup unsalted butter, room temperature
2 cups powder sugar
3 drops vanilla
2 dashes cinnamon
Beat together brown sugar, sugar, oil and pumpkin.
Add eggs one at time, mixing well after each addition, followed by the vanilla.
Slowly incorporate the dry ingredients into the wet until just combined.
Line a baking sheet with parchment paper.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out circles of batter, starting from the middle and working outward until the circles are about 2-inches in diameter.
You can do larger than 2-inches or smaller as well.
Bake in a 350 degree fahrenheit oven for 11 minutes.
Cool on a wire rack.
While the cookies are cooling, make your filling.
Beat together cream cheese and butter.
Add in powder sugar, vanilla and cinnamon.
Mix til smooth.
Frost flat side of one of the pies.
Top with another cookie.
**These are sooo SCRUMPTIOUS! I Love Cream Cheese and Pumpkin!
**I found this recipe on Pinterest which took me to Claudia's Cookbook Blog! Thanks Claudia for sharing this fabulous recipe!