Preheat the oven to 350° F. Line two sheet pans with parchment paper and set aside.
Use a mixer to beat the sugar free brown sugar and butter together until creamy and fluffy. Add in one egg and beat until fully combined and then add the other egg. Be sure to scrape down the sides to ensure everything is mixed.
1 3/4 cups @truvia sugar free brown sugar, 1 cup salted butter 2 sticks, 2 large eggs
Beat in the pumpkin puree.
15 ounces pumpkin puree
In a separate large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and baking powder.
2 1/2 cups all-purpose flour, 2 tablespoons pumpkin pie spice, 1 teaspoon baking soda, 3/4 teaspoon baking powder
Beat the flour mixture in with the butter mixture. Mix until fully combined but do not overmix.
Use a medium cookie scoop to scoop mounds of batter onto the prepared sheet pans. Leave about 2-inches between each cookie.
Bake in the oven for 12-15 minutes or until the middle sets. Remove from the oven and let the cookies cool completely.
To make the filling, beat the salted butter and cream cheese until fully combined and creamy. Gradually beat in the Simply Desserts Vanilla Pudding Mix, powdered sugar, and salt until light and fluffy. Slowly add in the heavy whipping cream to thin the frosting until desired texture is created.
1 box Simply Desserts Vanilla Pudding, 3/4 cup salted butter, 8 ounces cream cheese, 1 cup sugar free powdered sugar, 1/2 teaspoon salt, 1 cup heavy cream
To assemble the pies, take one cookie and pipe filling onto the bottom of the cookie. Top with another cookie and refrigerate until ready to serve. Enjoy!
