Nothing announces autumn quite like the smell of pumpkin and cinnamon. These cookies are quick and delicious.

3 Tbsp butter, softened

½ cup brown sugar

8 oz. canned pumpkin

½ tsp vanilla extract

1 egg

1 cup flour

½ tsp baking soda

½ tsp baking powder

1 Tbsp cinnamon

½ tsp ginger

pinch ground allspice

pinch ground cloves

pinch salt

Frosting

8 oz. cream cheese

1 cup powdered sugar

½ tsp vanilla extract

pinch of salt

Preheat oven to 375 degrees. Creamtogether butter and sugar with wire whisk. Add egg, vanilla and pumpkin and mixuntil smooth. In separate bowl, mix dry ingredients with spices, then add wetingredients to dry bowl. Mix gently. Spoon onto parchment-lined baking sheetsand cook 10 minutes. Removing to cool on a wire rack. Mix frosting with wirewhisk. Spread flat surface of cookie with cream cheese frosting and placeanother cookie to make sandwich.

Allergen info:As written this dish is free from soy, peanuts, treenuts, sesame, andshellfish.  This dish contains wheat and dairy andeggs.