Pumpkin-Filled Peanut Butter Cookies

The following recipes are from Libby's, a division of Nestle Food
Company.

Pumpkin-Filled Peanut Butter Cookies
makes about 3 dozen cookies
Filling:
1 c. solid pack pumpkin
1/2 c. granulated sugar
1/2 t. pumpkin pie spice
1/2 c. raisins.
Cookie Dough:
2 c. all-purpose flour
1 t. baking powder
1/4 t. salt
3/4 c. granulated sugar
1 c. creamy peanut butter
2 eggs
1/4 c. water
1 t. vanilla extract
Glaze:
1 T. melted butter or margarine
1-2 T. milk
Garnish
red hots, candy corn, confetti candy,silver or fruit flavored decor
candles or gumdrops (optional)

For filling: In medium saucepan, combine pumpkin, 1/2 c. sugar,
pumpkin pie spice, and raisins. Cook, stirring frequently, over
medium-low heat for 5 minutes. Chill.
For cookie dough: In medium bowl, combine flour, baking powder, and
salt; set aside. In large bowl, cream 3/4 c. sugar with peanut butter
until light and fluffy. Add eggs, water, and vanilla; mix well. Add
flour mixture; mix until well-blended.* On lightly floured surface,
roll out half the dough to 1/8" thickness. Cut with 2 1/2" round cookie
cutter. Place cookies 1" apart on ungreased cookie sheets. Spoon a
scant teaspoon of filling mixture onto center of each cookie dough
round. Roll out and cut remaining cookie dough. Top each cookie and
filling with second cookie; press edges together with fingers to seal.
Bake in preheated 350 degree F. oven for 12 to 15 minutes, or until
golden brown at edges. Transfer cookies to cooling rack.
For glaze: In small bowl, combine powdered sugar, butter, and milk.
Lightly drizzle icing over each cookie; garnish with candies, is
desired. Allow glaze to set. Store cooled cookies in tightly sealed
container. Cookies may be frozen.
*Mixture may be chilled for up to 24 hours, if desired, then rolled
and baked.
Serving size: 1 cookie; calories 120;protein 3g; carbohydrate 18g;
fat 4g; cholesterol 13 mg; sodium 80 mg; potassium 85 mg;

Source:

rec.food.recipes