Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) pkg cream cheese, softened to room temperature | ||
| 1 c. unsalted butter, softened to room temperature | ||
| ½ c. pumpkin puree | ||
| 1 ½ tsp. ground cinnamon | ||
| ½ tsp. ground ginger | ||
| ½ tsp. ground cloves | ||
| ½ tsp. nutmeg | ||
| Salt, to taste | ||
| 3 ½ to 4 c. powdered sugar, sifted | ||
| 1 tsp. vanilla extract | ||
| 1 to 2 tbsp bourbon, optional | ||
| 2 dozen bakery fresh oatmeal cookies |
Directions
- In a mixing bowl, beat cream cheese and butter until light and fluffy.
- Stir in pumpkin puree, cinnamon, ginger, cloves, nutmeg and salt.
- Beat in powdered sugar.
- Stir in vanilla extract and bourbon. Transfer to a plastic bag and refrigerate for 30 minutes.
- Cut tip of plastic bag and pipe the filling onto 12 of the cookies. Top with the remaining 12 cookies and press slightly to create the cream pies; store in refrigerator.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 60mg
- Sodium: 280mg
- Total Carbohydrates: 32g
- Protein: 4g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, October 7, 2016.