INGREDIENTS
For the pumpkin cookies:
3 cups
all-purpose flour
1 tsp
salt
1 tsp
baking soda
1 tsp
baking powder
2 tbsp
cinnamon
1 tsp
ground ginger
1/2 tsp
ground nutmeg
1 cup
granulated sugar
1 cup
dark brown sugar, firmly packed
1 cup
canola oil
3 cups
chilled pumpkin puree
2
large eggs
1 tsp
vanilla extract
For the maple cream cheese filling:
3 cups
powdered sugar, sifted
1/2 cup
unsalted butter, at room temperature
8 oz
cream cheese, cold
2 tbsp
maple syrup
1 tsp
vanilla extract