Step 1

To make the cookies, preheat an oven to 350°F (180°C) with the racks set in the upper and lower thirds. Line two baking sheets with parchment paper.

Step 2

In a bowl, whisk together the pecan pumpkin butter, vegetable oil and eggs until smooth. Add the quick bread mix and use a rubber spatula to fold into the batter until smooth and no dry streaks remain. The batter will be sticky and wetter than a traditional cookie dough.

Step 3

Scoop rounded tablespoons of dough onto the prepared baking sheets spaced at least 2 inches (5-cm) apart (you will have to bake off a couple batches). Sprinkle half the cookies with a few pieces of the pecans and press to adhere.

Step 4

Transfer to the oven and bake, rotating the pans between racks halfway, until cookies are set, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer cookies to a cooling rack to cool completely.

Step 5

Replace the parchment and repeat with the remaining batter.

Step 6

To make the cream cheese filling, in the bowl of an electric stand mixer, or using a handheld electric mixer, beat the cream cheese and butter together on medium speed until smooth and creamy. Slowly add in the confectioners’ sugar, beating on low until incorporated, then increase the speed to medium-high and beat until light and fluffy, 2 minutes. Transfer the filling to a piping bag.

Step 7

Arrange the pecan-less cookies bottom-side up on a baking sheet or serving platter. Pipe about 1 1/2 tablespoons of filling onto each cookie, then top with the pecan cookies and press down slightly to create a sandwich. Makes about 16 sandwiches.

Step 8

Williams Sonoma Test Kitchen