Kaelyn Parrish Pumpkin Cookies

Ingredients:

2 eggs

2 cups light brown sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin

3 cups flour

1 tablespoon pumpkin pie spice

1teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Filling/ Cream Cheese Frosting

4 ounces cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

4 to 5 cups confectioners' sugar


Heat oven to 350 degrees.

Beat eggs, brown sugar, oil, and vanilla extract until smooth.

Stir in the pumpkin.

In separate bowl, combine flour, pumpkin spice, baking powder, baking soda, and salt.

Add dry ingredients to the egg mixture a half cup at a time, blend until smooth.

Drop a heaping tablespoon of batter onto an ungreased cookie sheet.

Slightly flatten each mound with the back of a spoon.

Back 12 min. then transfer them to a wire rack to cool completely.

Meanwhile, make the frosting.

Beat together cream cheese, butter, and vanilla extract untill light and fluffy.

Mix in the confectioners' sugar a half cup at a time until the frosting is spreadable.

Assemble the cookies.

Turn half of the cookies bottom side up and spread a generous amount of frosting on each one.

Top with the remaining cookies.

Makes 10 to 14 cookies.