6 tablespoons unsalted butter at room temperature
2/3 cup brown sugar
1/2 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour (or wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup reduced fat cream cheese
1 stick unsalted butter
1 1/2 cup confectionery sugar
Heat oven to 375 degrees.
Beat butter and sugars in a medium sized bowl.
Add the pumpkin, vanilla and egg and beat until combined.
Combine the flour, baking powder, baking soda and salt another bowl.
Slowly add the flour mixture to the sugar and butter.
Beat on medium-low speed until fluffy.
Spoon teaspoons 2 inches apart onto a parchment-lined baking sheet.
Bake about 10 minutes or until puffed.
In another bowl, beat the cream cheese, butter and confectionery sugar.
Once cookies are cool, spread onto the flat side of half the cookies.
Makes about 12.
