Pumpkin Cookies

Cream butter and sugar together until light yellow and fluffy. Add pumpkin puree, eggs and extract. Combine well.

In a separate bowl, add dry ingredients together. Mix well and set aside.

Add dry ingredients, a cup at a time, to wet ingredients. Mix well until all is incorporated.

Fold in white chocolate chips.

Chill, covered, in refrigerator several hours until firm.

Scoop dough using well rounded teaspoons, or a small ice-cream scoop. Roll into neat balls and bake, well spaced, on a greased cookie sheet or parchment paper.

Bake in a 375-degree oven for 16-18 minutes or until centers spring back when touched.

To make the filling, beat the cream cheese frosting and brown sugar well to dissolve any grains of sugar. Frost the bottoms of the cookies and place two together.