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1
Cream together butter, Splenda, egg and pumpkin.
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2
Stir in the vanilla and pumpkin pie spice.
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3
In a separate bowl sift together (for no lumps) the baking powder, salt and flour.
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4
Add the flour mixture to the pumpkin mixture by thirds, stirring well after each addition.
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5
With a damp sponge wipe a large surface.
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6
Place a sheet of waxed paper on the slightly damp surface and roll out the dough to about a 1/4 inch thickness in a rectangle.
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7
Take a 2 or 3 inch round cookie cutter.
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8
Dip it in flour and smack it on the board to remove excess flour.
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9
Cut the cookie out.
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10
Repeat for each cookie.
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11
Place on a LIGHTLY greased cookie sheet (I used Reynold's Release foil - no oil/grease or spray required!
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12
), leaving 1-inch between cookies.
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13
Bake at 400 degrees 12 to 16 minutes or until just golden.
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14
Remove to wire rack and cool completely.
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15
Mix together the jello, milk and cream cheese until smooth in a food processor (or by hand, but really work the lumps out as best as possible).
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16
May need to add a bit more milk to make creamier.
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17
Add the cool whip.
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18
Chill, if needed to make spreadable, but not runny.
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19
Spread between two cookies and sandwich them together.
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20
Store in the refrigerator.
