Categories: Dessert, Fall, Thanksgiving, sweets

Ingredients

• PUMPKIN COOKIES
• 2 eggs
• 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

Directions

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, using a moist finger or the back of a spoon to slightly flatten each mound. 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. To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pilgrim Pies.

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