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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 12 |
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Soft pumpkin cookies filled with a light and smooth cream cheese fluff. The cookies are good all by themselves, and the cream cheese fluff is a wonderful fruit dip, base for a fruit pizza, or frosting for a cake. It is even relatively healthy if you use low fat cream cheese and light Cool Whip. Ingredients:
1 (18 1/4 ounce) box spice cake mix |
1 (15 ounce) can pumpkin puree |
1 (8 ounce) package cream cheese, room temperature |
1/4 cup powdered sugar |
2 (1 ounce) white chocolate baking squares |
2 tablespoons milk |
1 (8 ounce) container cool whip |
Directions:
1. For the cookies: Preheat oven to 350 degrees Farenheit.
2. Mix together the spice cake mix and pumpkin puree until everything is incorporated.
3. Drop the mixture onto a greased cookie sheet or a Silpat in large tablespoonfuls. Flatten slightly with wet fingers and bake for 12 minutes.
4. For the filling: Mix the cream cheese and powdered sugar together in a bowl with a hand mixer until smooth, scraping the sides of the bowl with a spatula a few times.
5. In a small bowl, microwave the two white chocolate baking squares and milk on high for one minute. Stir until smooth and then slowly beat into the cream cheese mixture.
6. Fold in the Cool Whip.
7. When the cookies are baked and have cooled, sandwich two together with the cream cheese fluff.
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