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Ingredients

2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt 1 dash ground nutmeg 1 cup white sugar ½ cup packed light brown sugar ½ cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract ¾ cup pumpkin puree ½ cup whole milk ½ cup cream cheese, softened 6 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 2 cups powdered sugar

Nutrition Info

303 calories carbohydrate: 45.9 g cholesterol: 52.2 mg fat: 12.2 g fiber: 0.8 g protein: 3.4 g saturatedFat: 7.4 g servingSize: - sodium: 152 mg sugar: 31.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with silicone mats or buttered parchment paper.
Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg for cookies in a medium bowl.
Beat white sugar, brown sugar, and butter in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well blended. Slowly beat in pumpkin and milk. Add flour mixture, beating until well blended.
Drop tablespoonfuls of dough onto the prepared baking sheets with a tablespoon or cookie scoop.
Bake in the preheated oven until bottoms are lightly browned and tops are firm, 12 to 14 minutes. Cool for about 5 minutes on the baking sheets and then loosen the bottoms with a spatula, let cool completely on wire racks.
While cookies cool, combine cream cheese, butter, and vanilla extract together for filling in a bowl with an electric mixer. Beat in powdered sugar until well blended and filling is smooth.
Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with the remaining cookies.

18 cookies

Moist pumpkin cookies with homemade cream cheese filling. These are so good that I have to make them year-round.