A great fall cookie

I thought I would try a new Pumpkin cookie recipe from my Gooseberry Patch "Fall, Family & Friends" cookbook. So with a little help from Payton I set out to make some "Pumpkin Sandwich Cookies."

All the ingredients for the cookie.
Can I stir? Can I stir now?
Onto the cookie sheet.
Ta-Da finally finished.

Sorry I did not get any photos of the icing making but my patients and time were running out. They turned out to be very yummy cookies and very easy to make.

Pumpkin Sandwich Cookies

2 eggs beaten 4 c. all-purpose flour

15-oz can pumpkin 1 T. plus 1 t. baking powder

2 c. sugar 2 t. cinnamon

1 c. oil 1/2 t. baking soda

2 t. vanilla extract 1/4 t. salt

Combine eggs, pumpkin, sugar, oil and vanilla in a large bowl; set aside. In another bowl, stir together flour, baking powder, cinnamon, baking soda and salt. Add to pumpkin mixture; stir well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten each to a 2-inch circle. Bake at 350 degrees for 8 to 10 minutes, or until set and bottoms are golden. Cool on wire racks. spread half the cookies with filling and top with remaining cookies. Store in refrigerator.

Filling:

8-oz. pkg. cream cheese, softened 16-oz. pkg powdered sugar

1/2 c. butter, softened 1 t. vanilla extract

Beat cream cheese and butter in a medium bowl. Add powdered sugar and vanilla; beat until smooth.

Recipe says makes 3 dozen, mine made 4.