Ingredients
3 cups all-purpose flour1-1/2 cups sugar2 teaspoons baking powder2 teaspoons baking soda1-1/2 teaspoons ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground cloves1/2 teaspoon salt5 large eggs, room temperature1 can (15 ounces) pumpkin1/2 cup water1/2 cup canola oil1 teaspoon vanilla extractCREAM CHEESE FILLING:4 ounces cream cheese, softened1/4 cup butter, softened2 cups confectioners’ sugar1 teaspoon vanilla extract
Preparation
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
In a small bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.
