Pumpkin Creme Pies

For Creme Pies

• 1 cups brown sugar
• 1 cups granulated sugar
• 1 cups vegetable oil
• 1/2 can pumpkin puree (30 oz - not pie filling)
• 2 whole eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 Tbsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

For Filling

• 1 packages cream cheese, softened (8 oz)
• 1 sticks unsalted butter, room temperature
• 16 oz powdered sugar
• 3 drops vanilla extract
• 2 dashes cinnamon

Preheat oven to 350 F.

Make the creme pies: Beat together brown sugar, sugar, oil, and pumpkin. Add eggs one at a time, mixing well after each, followed by the vanilla. In a separate bowl, mix together the dry ingredients.

Line a cookie sheet with Reynolds Wrap Release Foil (or spray regular foil). Slowly incorporate the dry ingredients into the wet until just combined. Drop dough using a regular size dinner spoon onto cookie sheet. Bake for 9 minutes. Wait until cookies are a little cool and then transfer to wax paper. Cool completely.

Filling: beat together cream cheese and butter. Add powdered sugar a little at a time. Add vanilla and cinnamon. Use the filling to make sandwiches with the cookies. When storing, use strips of wax paper folded around each cream pie (in a "C" shape with the cookie in the middle) to keep them from sticking to each other.

Makes ??? cookies, ??? WW PointsPlus each.