These easy, healthy pumpkin cookies sandwiched with cream cheese icing are divine. They remind me of pumpkin roll cake and pumpkin cheesecake all in one.
Preheat oven to 350. Line two cookie sheets with parchment paper.
Cream together the butter and sweetener in a stand mixer until light and fluffy. Add the remaining cookie ingredients. Mix well, scraping the sides as needed.
Scoop 24 cookies onto the prepared baking sheets. Press and smooth into a circle about ¾ inch thick.
Bake for 20-25 minutes. Cool completely.
Cream Cheese Filling:
Whip the cream cheese and butter in a stand mixer until light and fluffy, scraping down the sides as needed.
Add the powdered erythritol. Mix for 2-3 minutes until fluffy. Scrape down the sides and mix for another minute.
Spread or pipe the filling between a pair of cookies. Repeat.