Stuffed Pumpkin Cookies

How about a Mama Monday recipe. Ok, sure it’s a blast from the past, but you’ll have to forgive me. I’m going to be traveling all day. I promise to be back this week! In the mean time enjoy these yummy cookies.

Halloween is coming, so let’s get ready!

Today I’m going to share with you a fairly new recipe for me.  Ok, brand new.  I tried it for the first time yesterday.

Seriously though, how cute are these Pumpkin Cookies?

It’s a little time intensive, but really worth it!

Pumpkin Cookies

Start to finish: 3 hours (1 hour active)

Makes 20 cookie sandwiches

For the cookies:

3 1/2 cups all-purpose flour

2 teaspoons cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2 teaspoon salt

1 teaspoon baking soda

12 tablespoons (1 1/2 sticks) butter, room temperature

2 cups packed brown sugar

1/2 cup molasses

1/4 cup milk (I used 2% Milk)

For the filling:

Two 8-ounce packages cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

To make the cookies, in a medium bowl, whisk together the flour, cinnamon, ginger, cloves, allspice, salt and baking soda.

In another bowl, use an electric mixer beat together the butter and brown sugar. Mix in the molasses and milk, then the dry ingredients. Refrigerate until firm, about 2 hours.

When ready to bake, heat the oven to 350 F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.

On a lightly floured surface, and working with half the dough at a time, roll out the dough to 1/8 inch thick. Use a 4-inch pumpkin-shaped cookie cutter (and rerolling scraps as needed) cut out a total of 40 cookies.

Use a paring knife or very small cutters to cut out a jack-o-lantern face on 20 of the cookies. Transfer the cookies to the prepared baking sheets, leaving 1 inch between each cookie. Bake for 12 to 15 minutes, or until golden around the edges. Transfer the cookies to a rack and allow to cool.

To make the filling, in a medium bowl use an electric mixer to beat together the cream cheese, sugar and vanilla until smooth and creamy.

Add a tablespoon of filling to the bottom cookies (without faces) and spread to within a 1/4 inch of the edges. Place a top cookie on each to create a sandwich. Store in an airtight container in the refrigerator between layers of waxed paper or parchment.

If you don’t eat them all the same day, make sure you refrigerate.