With Thanksgiving around the corner we’re constantly looking for new and exciting recipes to try out. Often times though, we get stuck in a rut and stick to the traditional. We end up cooking and baking the same things over and over again for Thanksgiving. So why not step out of your comfort zone with these delicious Pumpkin Chocolate Cookie Sandwiches! They have the same classic flavors we’re looking for during this time of year, but are still something new and exciting!
In a large bowl cream together the butter and sugar on high, for about 3 to 5 minutes until light and fluffy.
In a separate bowl, mix together the dry ingredients and add them to the creamed butter and sugar and egg mixture. Mix until evenly combined.
Scoop out the dough into even mounds on a baking sheet lined with parchment paper. Chic Tip: Use a medium or small sized ice cream scoop to evenly portion out the dough so that the cookies bake at the same time.
Bake in a preheated 350 degree F oven for about 10 to 12 minutes or until the cookies are set. Make sure to not over-bake them!
Allow the cookies to cool for a few minutes and then transfer them onto a wire rack and allow to cool completely.
In the meantime, make the frosting.
Turn the cookies over and add some of the pumpkin frosting to half of them.
Sandwich them together with the remaining cookies and then place them in the fridge to set for a few minutes before serving. Enjoy!
- 2 1/2 sticks unsalted butter, softened
- 1 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup pumpkin purée
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla
- 4 cups powdered sugar
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
- To make the cookies: In a a large bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes on high. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, cocoa, baking soda and salt. Add the dry ingredients to the creamed butter and stir until just incorporated. Scoop out 24 even dough mounds onto the prepared baking sheets. Bake for about 7 to 8 minutes or until the cookies are set, do not over bake. Remove from oven and allow to cool down for a few minutes on the baking sheets. Transfer to wire racks to cool completely.
- To make the frosting: In a large bowl, cream together all of the ingredients until fluffy, about 5 to 7 minutes, on high. Sandwich the cooled cookies together with about 2 tablespoons or so of frosting in the middle. Place in the fridge to set for a few minutes before eating. Enjoy!
