Prep time 35 minutes
Cook time 11 minutes
Yield: Serves or Makes 16
Preheat oven to 350°F. In a large mixing bowl, add brown sugar and vegetable oil. Using a hand-mixer on medium, beat until well combined. Add pumpkin puree and vanilla, and beat until smooth. Add eggs, one at a time, and beat until smooth.
In a separate bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice. Whisk until smooth.
Using a sieve, sift the dry ingredients into the bowl with the wet ingredients. Use the hand-mixer to mix the dry ingredients into the wet. Mix only until everything is incorporated, ensuring not to overmix.
Using a small cookie scoop (I used one that is about 1 ounce), scoop little mounds of batter onto the prepared baking sheets (12 per sheet), ensuring there is about 2 inches of space between each.
(Optional) Alternatively, if you do not have a cookie scoop, you can use a piping bag and pipe round mounds of batter that are about 1 ounce in volume.
Place baking sheets into the oven and bake for 11 minutes. When done, the cookies should have a springy top, and a toothpick should come out clean. Allow to cool completely before filling.
Before filling, find “perfect pairs” of cookies. Then using a piping bag, cover one cookie with the filling, then place the other half on top. Place into the fridge to ‘meld’ together for 2 hours before enjoying.
In a small sauce over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat, place into a heat proof glass and then into the fridge to cool off for 1 hour. When ready, the butter should have the texture of softened butter.
In a medium mixing bowl, add cream cheese and cooled but soft brown butter. Beat together with the hand mixer until well combined and smooth looking. Add confectioners sugar, in batches, and beat until smooth. Next, add the vanilla and heavy cream, then beat until creamy and smooth.
Note: to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120 grams or 4 ounces)