There is just something about the taste of pumpkin in the fall. It just settles on your tongue and evokes all kinds of delicious, leafy memories of crisp weather and warm colors.

I made these with my bestie mcfriend:

Pumpkin Cream Pies
recipe taken from Two Fat Als

3 tablespoons unsalted butter, at room temperature
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1/2 tsp pure vanilla extract
1 large egg
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp kosher salt
2/3 cup cream cheese, at room temperature
2 tbsp heavy cream
1/4 cup powdered sugar

Pre-heat oven to 375.  In a small bowl, combine flour, salt, baking soda, baking powder, and pumpkin pie spice.  In a large bowl, cream together butter, brown sugar, and granulated sugar.  Add the pumpkin, vanilla, and egg, and beat until combined. Gradually beat in dry ingredients until incorporated.  Line a baking sheet (or 2) with tin foil (I personally did not use tin foil) and scoop 16 heaping tbsp of dough onto the sheet, about 2 inches part.  Bake for about 10-12 minutes, until they begin to brown around the edges. Let cool for at least 5 minutes.  While cookies are baking beat together powdered sugar, cream cheese and heavy cream until smooth and spreadable.  Spread cream filling onto 8 of the cookies, and top with other halves.

Shared with: Dani!
Paired with: Ummm, we were drinking mimosas. Lots of them.