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Pumpkin Chocolate Chip Sandwich Cookies
Treat yourself to perfectly soft pumpkin chocolate chip cookies sandwiched with a cinnamon cream cheese frosting. It's pumpkin spice heaven!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 sandwich cookies
Calories: 508 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Pumpkin 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
Cinnamon Cream Cheese 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
For the Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to beat together 1 1/2 cups granulated sugar and 3/4 cup softened butter until fluffy, about 1-2 minutes. Add in 1 large egg, 1/2 cup pumpkin puree, and 2 teaspoons vanilla extractmixing until well combined.
- In a separate bowl, stir together 2 1/2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Mix for an additional 30 seconds to ensure the dough is smooth.
- Use a rubber spatula to gently fold in 1 cup milk chocolate chips until evenly distributed throughout the dough. Scoop 1 ½-inch rounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 15-17 minutes, or until the cookies are slightly golden on top. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cup of Yum
For the Frosting
- While the cookies are cooling, prepare the frosting. In a large mixing bowl, use a hand mixer or stand mixer to beat 8 ounces softened cream cheese and 1/2 cup softened butter until light and fluffy, about 2-3 minutes. Add the vanilla extract and ground cinnamon, mixing until smooth.
- Add 1 teaspoon vanilla extract and 1 teaspoon ground cinnamonmixing until smooth. Gradually add the powdered sugar, ½ cup at a time, beating between additions until smooth and fluffy.
To Assemble
- Once the cookies are completely cooled, spread a generous layer of the cinnamon buttercream frosting on the flat side of one cookie. Place another cookie on top, flat side down, to create a sandwich. Gently press the cookies together to adhere. Repeat with the remaining cookies and frosting.
Notes
- Optional step: Chill the assembled cookie sandwiches in the refrigerator for 10-15 minutes to let the frosting set for a firmer bite.
- No pumpkin pie spice? Use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/8 teaspoon ground ginger.
Nutrition Information
Serving
1cookie
Calories
508kcal
(25%)
Carbohydrates
71g
(24%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
267mg
(11%)
Potassium
90mg
(3%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
2237IU
(45%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12sandwich cookies
Amount Per Serving
Calories 508
% Daily Value*
| Serving | 1cookie | |
| Calories | 508kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 267mg | 11% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 2237IU | 45% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.