2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3 1/2 cups confectioners’ sugar
Procedures : Preheat oven to 350 degrees F.
Beat eggs, brown sugar, oil and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin.
In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.
Drop by heaping tablespoon onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Make only 9 on the cookie sheet. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners’ sugar, 1/2 cup at a time, until the frosting is spreadable. You may not need to use the entire 3 1/2 cups.
Turn half the cookies upside down and spread with a generous amount of cream cheese frosting. Top with another cookie right side up.
Makes 10-14 Pilgrim Pies