Ingredients

The following ingredients have 24 Servings
  • 1/2 cup butter (softened)
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup butter (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 1 cup powdered sugar
  • 1/4 cup maple syrup
  • 4 slices bacon (fried and crumbled)

Instruction

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • To make the cookies, beat together the butter and sugar in the bowl of a stand mixer until light and fluffy.
  • Beat in the eggs, pumpkin, and vanilla until well combined.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
  • Using a small cookie scoop, drop scoops of dough onto the prepared baking sheet, about 1-inch apart. Bake for 10-12 minutes or until springy to the touch. Cool completely.
  • To make the filling, beat the butter, cream cheese, sugar, and maple syrup together until well combined. Fold in the bacon crumbles.
  • Flip half of the cookies over and spread with the filling. Top with the remaining cookies.
  • If there is leftover frosting, keep it in the fridge and spread on pancakes, waffles, or French toast.