Pumpkin Molasses Cookies with Cream Cheese Custard Filling

Pumpkin Molasses Cookies with Cream Cheese Custard Filling For the Pumpkin Molasses Cookies (which are good even without the filling) or Pumpkin Molasses Bars (Pumpkin Brownies as one of the kids first named them) -- 1 (29 oz.) can pumpkin -- 1 (14 oz.) can sweetened condensed milk -- 1/2 cup softened butter -- 1/2 cup molasses -- 1-1/2 cups brown sugar -- 3 eggs (or 5 egg whites) -- 2 tsp. vanilla -- 3-1/2 cups flour -- 1 tsp. baking soda -- 1 tsp. salt -- 2 T. cinnamon -- 1 T. ginger. Mix ingredients in large bowl. Preheat oven to 350*F. Spray and sprinkle cinnamon and sugar on cookie sheets. Spoon cookie-sized dollops of batter onto pans (or spread batter into pans). Sprinkle with more cinnamon and sugar. Bake cookies for about 10 minutes (bars for about 20 minutes). Makes around 8 dozen cookies depending on size (around 5 dozen bars depending on how you cut squares). For Cream Cheese Custard Filling -- 1 (8 oz.) pkg. cream cheese softened -- 1/4 cup milk -- 1/4 cup honey -- 1 (2.9 oz.) pkg. custard pudding mix -- 1 egg yolk -- 2 cups powdered sugar. Beat all ingredients together except sugar. Microwave one minute; mix in 1/2 cup sugar; repeat this until mixture has been microwaved a total of 4 minutes and all the sugar has been mixed in. Put in refrigerator to cool some. Spoon filling onto flat side of cookies, topping each with another cookie. Refrigerate sandwich cookies. In whatever form, these cookies or "brownies" are a big hit. Hard to eat just one!