Ginger Pumpkin Cream Pies

Pumpkin cream cheese buttercream is piped between chewy ginger cookies to make for a delightful holiday treat! So easy, but very impressive.

Ginger Pumpkin Cream Pies

Ingredients

• 8oz cream cheese, softened
• 1/2 stick butter, softened
• 1/4 cup canned pumpkin
• 1 cup powdered sugar, sifted 
• 1 tsp vanilla
• 1 tsp cinnamon
• 24 chewy ginger cookies 

Cube the cream cheese and butter. On high speed, beat the cream cheese and butter using the whisk attachment. Scrape down the bowl and add the pumpkin. Whip the pumpkin into the cream cheese mixture on medium-high speed. Scrape down the bowl. On low speed, whisk in the powdered sugar, vanilla, and cinnamon. Scrape down the bowl and then beat on high speed for 2 minutes until fluffy.

Chill the cream cheese mixture for 15 minutes.

Spoon the cream cheese mixture into a piping bag. Pipe about 1 1/2 tbsp of the mixture around the bottoms of 12 cookies. Top each with another cookie. Press gently.

Chill sandwiches for about 30 minutes before serving.

Makes 12 sandwiches

Notes from the Chef

-I'll bet this recipe would be just as delightful with a sugar or snickerdoodle cookie