Pumpkin Cheesecake Sandwich Cookies
"These fun sandwich cookies are absolutely irresistible! Between the chewy pumpkin cookies and sweet cheesecake filling, the always disappear in seconds. Store any leftovers in an airtight container in the refrigerator for up to four days...."
INGREDIENTS
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for the cookies
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1 c (120g) all-purpose flour (measured correctly)
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3/4 tsp (2g) baking powder
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3/4 tsp (1g) cornstarch
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1/2 tsp (1g) ground cinnamon
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1/8 tsp (1/8 tsp (1/8 tsp (1g) salt 2 tbsp (28g) unsalted butter or margarine, melted 1/3 c (81g) pumpkin purée (NOT pumpkin pie filling) 1 tsp (5mL) vanilla extract 1/2 c (96g) granulated sugar for the filling 6 tbsp (90g) soy cream cheese (such as
•
1/8 tsp (1/8 tsp (1g) salt 2 tbsp (28g) unsalted butter or margarine, melted 1/3 c (81g) pumpkin purée (NOT pumpkin pie filling) 1 tsp (5mL) vanilla extract 1/2 c (96g) granulated sugar for the filling 6 tbsp (90g) soy cream cheese (such as Tofutti)
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1/8 tsp (1g) salt
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2 tbsp (28g) unsalted butter or margarine, melted
•
1/3 c (81g) pumpkin purée (NOT pumpkin pie filling)
•
1 tsp (5mL) vanilla extract
•
1/2 c (96g) granulated sugar
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for the filling
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6 tbsp (90g) soy cream cheese (such as Tofutti)
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2 tbsp (24g) granulated sugar
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1/4 tsp (1mL) vanilla extract
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