CREAM CHEESE STUFFED PUMPKIN COOKIES RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with silicone mats or buttered parchment paper.
• Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg for cookies in a medium bowl.
• Beat white sugar, brown sugar, and butter in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well blended. Slowly beat in pumpkin and milk. Add flour mixture, beating until well blended.
• Drop tablespoonfuls of dough onto the prepared baking sheets with a tablespoon or cookie scoop.
• Bake in the preheated oven until bottoms are lightly browned and tops are firm, 12 to 14 minutes. Cool for about 5 minutes on the baking sheets and then loosen the bottoms with a spatula; let cool completely on wire racks.
• While cookies cool, combine cream cheese, butter, and vanilla extract together for filling in a bowl with an electric mixer. Beat in powdered sugar until well blended and filling is smooth.
• Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with the remaining cookies.

Steps:

• First, make the flax egg by mixing the ground flax and water then let sit 5 minutes.
• In another bowl, mix all the dry ingredients together, then add the rest of the wet ingredients (including the prepared flax egg) until dough is smooth.
• Chill in the fridge for 10-30 minutes,
• Meanwhile, prepare the cream cheese filling by mixing the cream cheese with stevia**
• Scoop about 2 tablespoons of dough onto parchment lined cookie pan, flatten like a disk, then top with 1-2 Tbsp of cream cheese filling then use another 2-3 tablespoon of cookie dough (also flattened like a disk) to cover filling entirely.
• Bake in oven 350F for about 13-15 or until slightly golden with browned cookie base.
• Let cool before eating and store in fridge to eat later.