Pumpkin Spice Crème Cookies

By á-3948

I loved the sickerdoodles version I made the other day so I thought why not make Pumpkin Spice.

Ingredients

• Cookies
• 1 cup pumpkin
• 1/4 cup butter , softened
• 1 package pumpkin spice cookie mix
• 1 eggs
• Crème
• 1 stick salted butter - room temperature
• 1 stick unsalted butter - room temperature
• 1 cup shortening
• 1 tablespoon Vanilla extract
• 4 cups powder Sugar
• 2-4 tablespoons very cold milk
• I only had unsalted butter, 2 pounds of powder sugar is one bag **

Details

Servings 18
Preparation time 20mins
Cooking time 35mins
Adapted from mom2mycrazy2.blogspot.com

Preparation

Step 1

Cookies: Beat pumpkin and butter with an electric mixer until smooth. Add cookie mix and egg and beat on low speed until combined, then on medium speed for one minute. Cover cookie sheets with parchment or oiled foil. Drop large mounds of dough 3 inches apart on cookie sheet. Bake for 15 minutes at 375 degrees F.

Filling: Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk. One tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

The important thing is to work slowly when adding the milk. You can always add more, but you can’t take it away if you add too much and the icing is too thin. You want it to be thick enough to set up well, but you don’t want it so thick that you can’t pipe it out of a pastry bag or spread it with a spatula.

Refrigerate at least 30 minutes or until cookies are ready to be filled. When cookies are cool, spoon filling on bottom of cookies and sandwich together.