Clean Lean Mommy Machine: Pumpkin Pie Sandwich Cookies

Fall has finally arrived here in OK. I mentioned last week that I have been wanting to make some pumpkin cookies, but our AC was out last week which meant my oven got no play time!

This weekend it was cool outside, cool inside, perfect for some fall baking.

I love this recipe. These cookies taste just like pumpkin pie. Add in some cream cheese icing and oh-my-goodness they are good.

The recipe makes a lot of cookies, but it can easily be halved. I find that making the full batch allows me to freeze some cookies so that I can always have a fall dessert on hand for when people drop by or if we go somewhere. Tis' the season for visiting friends and family so it's nice to have these cookies handy.

If you'd like to make these healthier, sub 1 c. organic applesauce for 1 c. of the butter and just leave out the icing altogether- there's no way to health-ify icing :-)

Ingredients:
2 c. sugar
2 c. butter
1- 16 oz. can pumpkin
2 eggs
2 t. vanilla
2 t. cinnamon
1 t. nutmeg
1/2 t. all spice
2 c. all purpose flour
2 c. whole wheat flour (or you can just use 4 c. all purpose flour)
2 t. baking soda

Icing- 3 oz cream cheese, 2 c powdered sugar, 1 t vanilla

Directions:
Preheat oven to 350.

Combine all wet ingredients in a mixer until well combined. In a separate bowl, combine dry ingredients and stir until combined. Slowly add dry ingredients to the mixer and combine.

Using a cookie scoop, place cookies on a cookie sheet.

Bake 12-15 minutes.

Cool completely before icing.

Once cooled completely, you can freeze half the cookies- this recipe makes 8.5 dozen so you'll still have plenty!

To make the icing, combine all ingredients in a mixer and whisk until well combined and icing makes stiff peaks. You may want to add more powdered sugar to taste.