Ingredients: (6 Pies)
½ c (1 stick) butter, softened
½ c sugar
Pinch of salt
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
1 c flour
4 oz cream cheese, at room temperature
½ c (1 stick) unsalted butter, at room temperature
½ c sugar
¼ c canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg
1. Prepare cookies: Beat butter, sugar, salt, egg, vanilla, cinnamon and nutmeg in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour until well mixed. Refrigerate 1 hour.
Preheat oven to 350°F. Shape dough into 1-inch balls. Place on ungreased baking sheets. You should have 12 cookies.
Bake 15 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
2. Prepare filling: In the bowl of a mixer, whip together cream cheese, butter and sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
3. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.