Pilgrim Pies

Here is day 2 of recipe blogging. I found this recipe over on The Hunnie Pot. If I see anything pumpkin, I feel like I have to try it this time of year. Davis and I was having some people for the GA/FLA game, so I had a good excuse to try them!

Pilgrim Pies (Linsey adapted from Disney's Family Fun)

Pumpkin Cookies
- 2 eggs
- 2 cups light brown sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (15 oz) can pumpkin
- 3 cups flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt

Filling
- 4 oz. cream cheese, softened (I used the Philadelphia Whipped. It is already almost softened, so you only have to softened in the microwave a few seconds)
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 4-5 cups confectioner's sugar

Heat the oven to 350 degrees. Beat the 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 spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half a cup at a time, blending each time until smooth. Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them 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 confectioner's sugar a half a cup at a time, until the frosting is spreadable. To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned ride side up).

These cookies were wonderful! The cookie tastes more like a piece of cake! They were a lot easier to make than I thought they would be!