|2 c||brown sugar, firmly packed|
|1 tsp||vanilla extract|
|1 can(s)||pumpkin (15oz)|
|3 c||all purpose flour|
|1 Tbsp||pumpkin pie spices|
|1 tsp||baking powder|
|1 tsp||baking soda|
|4 oz||cream cheese, room temperature|
|1 stk||butter, softened|
|2 tsp||vanilla extract|
|4-5 c||powdered sugar|
Pinched by JaneNettoGrannyGoodCooker, and 48 more.
- Grocery List
DirectionsPre-heat overn to 350.
Beat eggs, sugar, oil, pumpkin and vanilla until smooth. Combine dry ingredients in small bowl. Add to wet mixture, 1/2 cup at a time, mixing until smooth.Drop by heaping tablespoons on ungreased cookie sheet (I used a small ice cream/cookie dough scoop). Slightly flatten mounds, and bake between 10-15 minutes, or til done.Beat cream cheese, butter, vanilla until fluffy, mix in powdered sugar, 1/2 cup at a time til spreadable. Once cakes are cool, spread one bottom half with filling and top with another cake.