Pumpkin and Cream Cheese Sandwiches

Pumpkin and cream cheese cookie sandwiches: Perfect fall treat!

This recipe yields about a dozen cookies, or 6 sandwiches.

Pumpkins Cookies: 1/2 c sugar, 1 stick unsalted butter, 1 egg , 1/2 can pumpkin , 3/4 teaspoon ground cinnamon, pinch of ground nutmeg, 1 1/4 c flour , 1 teaspoon baking powder, pinch of salt ,

Frosting: 1 8oz package of cream cheese softened at room temperature , 3/4 c confectioners sugar, 1/8 c of milk, 1 tablespoon vanilla extract ,

Directions: Cream butter and sugar in a medium bowl. Add pumpkin, egg and vanilla. In a separate medium bowl sift together flour, cinnamon, nutmeg, baking powder, and salt. Gradually add flour mixture to the batter. Mix well. Drop tablespoons full onto ungreased cookie sheets. Bake at 350* for about 12 minutes, or until golden brown. Cool on baking rack. Cookies will be a cake-like in consistency.

Frosting: Using an electric mixer, beat cream cheese until light and fluffy. Add sugar and mix until smooth, then add milk and vanilla.

For Easy Frosting: Fill a sandwich size zip lock with the cream cheese frosting and cut one of the bottom corners off. Push frosting down and out of the hole.

Once cookies are cooled, frost the bottom of one cookie in a circular motion from the center of the cookie out, add another cookie and squish together for perfection.

Then eat!