You can make cookie sandwiches out of these babies like I did. Or you can just leave them as pumpkin-snaps.. but let me tell ya... making them into sandwiches with the cream cheese icing took them to a whole new level.
What I did, was basically took my gingersnap recipe, doubled it, subbed out half of the butter for pumpkin, tweaked a few things and voila!! Amazingness!! I promise you, you will love these.
Cookies
1.5 cups butter (softened)
1.5 cups pumpkin puree
4 cups sugar
4 eggs
1 cup molasses
6 1/2 cups flour
4 tsp baking soda
3 tsp cinnamon
2 tsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup sugar (for rolling cookies in)
Cream Cheese Icing
16 oz. Cream Cheese
3/4 cup butter
1 tsp vanilla
4 cups icing sugar
Preheat oven to 350 F.
Cream the butter, pumpkin puree and sugar together. Add the eggs and then the molasses and mix well. In a seperate bowl, mix the dry ingredients and slowly add them into the pumpkin mixture over a few additions.
Roll the dough into 2" balls, then roll them in your sugar and set on an ungreased cookie sheet about 2" apart (I wanted to make the cookies pretty big since they're going to be sandwiches - if you want to do smaller sandwiches, then just do 1" balls, 1" apart).
Bake for about 11 - 12 minutes, let sit on sheet for a couple of minutes before transferring them to a cookie rack to cool.
While they're cooling make your icing by combining all of the ingredients until well blended. Refrigerate the icing until you're ready to use it.
Once the cookies have cooled completely, then you can make your sandwiches. Just fill a piping bag with icing and put about 2 tbsp of icing on the underside of half your cookies, then place another cookie bottom side down against the icing on each of them and there you go! Cookie sandwiches!!
Enjoy!!
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