Description
Delightful Pumpkin Chocolate Chip Sandwich Cookies featuring soft pumpkin-infused cookies packed with milk chocolate chips, sandwiched together with a creamy cinnamon-spiced buttercream frosting. Perfect for fall gatherings and festive treats.
Ingredients
Scale
Cookies
- 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
Frosting
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, use a hand mixer to beat 1 1/2 cups granulated sugar with 3/4 cup softened butter until fluffy, about 1-2 minutes. Beat in 1 large egg, 1/2 cup pumpkin puree, and 2 teaspoons vanilla extract until combined well.
- Combine Dry Ingredients: In another bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.
- Create Cookie Dough: Gradually add the dry ingredients into the wet mixture on low speed until incorporated. Mix for an additional 30 seconds for a smooth dough. Then fold in 1 cup milk chocolate chips evenly.
- Shape Cookies: Using a scoop or spoon, drop 1 1/2-inch rounds of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 15-17 minutes until the cookie tops are slightly golden. Remove and allow them to cool on the baking sheets for 5 minutes.
- Cool Completely: Transfer cookies to a wire rack to cool entirely before frosting.
- Prepare Frosting: While cookies cool, beat together 8 ounces softened cream cheese and 1/2 cup softened butter in a large bowl until light and fluffy, approximately 2-3 minutes.
- Add Flavor to Frosting: Mix in 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon until smooth and well incorporated.
- Incorporate Powdered Sugar: Gradually add 1 1/2 cups powdered sugar in 1/2 cup increments, beating between additions until the frosting is fluffy and smooth.
- Assemble Sandwiches: Once cookies are fully cooled, spread a generous layer of cinnamon buttercream frosting on the flat side of one cookie. Top with another cookie, flat side down, gently pressing to adhere.
- Serve: Repeat assembly for the remaining cookies and enjoy your pumpkin chocolate chip sandwich cookies.
Notes
- Ensure cookies are completely cool before frosting to prevent melting.
- You can store assembled cookies in an airtight container in the refrigerator for up to 5 days.
- For extra spice, add a pinch of nutmeg to the cookie dough.
- If pumpkin puree is unavailable, canned pumpkin pie filling is not a substitute as it contains added spices and sugar.
- Softened butter means butter left at room temperature for about 30 minutes—do not melt it.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, chocolate chip cookies, sandwich cookies, pumpkin chocolate chip, cinnamon buttercream frosting, fall desserts
