Ingredients
FOR THE COOKIES:
2 cups Butter, Softened
2 cups White Sugar
2 cups Pureed Pumkin Or 16 Oz. Can
2 whole Eggs
1 teaspoon Vanilla Or Maple Extract
4 cups All-purpose Flour
2 teaspoons Cinnamon
2 teaspoons Ginger
1 teaspoon Nutmeg
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Cream butter and sugar together until light yellow and fluffy. Add pumpkin puree, eggs and extract. Combine well. In a separate bowl, add dry ingredients together. Mix well and set aside. Add dry ingredients, a cup at a time, to wet ingredients. Mix well until all is incorporated. Fold in white chocolate chips. Chill, covered, in refrigerator several hours until firm. Scoop dough using well rounded teaspoons, or a small ice-cream scoop. Roll into neat balls and bake, well spaced, on a greased cookie sheet or parchment paper. Bake in a 375-degree oven for 16-18 minutes or until centers spring back when touched. To make the filling, beat the cream cheese frosting and brown sugar well to dissolve any grains of sugar. Frost the bottoms of the cookies and place two together.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls