Name: Pumpkin Chocolate Chip Sandwich Cookies Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups granulated sugar; 3/4 cup salted butter, softened; 1 large egg; 1/2 cup pumpkin puree; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons pumpkin pie spice; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk chocolate chips; 8 ounces cream cheese, softened; 1/2 cup salted butter, softened; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1 1/2 cups powdered sugar

Ingredients

1 1/2 cups granulated sugar

3/4 cup salted butter, softened

1 large egg

1/2 cup pumpkin puree

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons pumpkin pie spice

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup milk chocolate chips

8 ounces cream cheese, softened

1/2 cup salted butter, softened

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 1/2 cups powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: In a large bowl, use a hand mixer to beat together the granulated sugar and 3/4 cup softened butter until fluffy, about 1-2 minutes. Add the egg, pumpkin puree, and 2 teaspoons vanilla extract, mixing until well combined.

Step 3: In a separate bowl, stir together the flour, pumpkin pie spice, baking powder, and salt.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Continue mixing for an additional 30 seconds to achieve a smooth dough.

Step 5: Gently fold in the milk chocolate chips using a rubber spatula until evenly distributed. Scoop 1 ½-inch rounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 6: Bake for 15-17 minutes, or until the cookies are slightly golden on top. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: While the cookies cool, prepare the frosting. Beat the cream cheese and 1/2 cup softened butter together until light and fluffy, about 2-3 minutes. Add the vanilla extract and ground cinnamon, mixing until smooth.

Step 8: Gradually add the powdered sugar, 1/2 cup at a time, beating until the frosting is smooth and fluffy.

Step 9: Once cookies are completely cooled, spread a generous layer of frosting on the flat side of one cookie. Place another cookie on top, flat side down, to form a sandwich. Gently press together. Repeat with remaining cookies and frosting.

Tips & Variations

Use dark or semi-sweet chocolate chips instead of milk chocolate for a richer flavor.

Chill the dough for 30 minutes before baking to help cookies hold their shape better.

For extra texture, add chopped toasted pecans or walnuts to the cookie dough.

If you prefer, substitute the cinnamon in the frosting with pumpkin pie spice for a more spiced filling.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option year-round.

How do I prevent the frosting from becoming too runny?

Ensure your cream cheese and butter are softened but not melted, and gradually add powdered sugar while beating until the desired consistency is reached.