Pumpkin Chocolate Chip Sandwich Cookies Recipe

Introduction

These Pumpkin Chocolate Chip Sandwich Cookies combine the warm flavors of pumpkin and cinnamon with melty chocolate chips, sandwiched together with a creamy cinnamon buttercream frosting. Perfect for fall gatherings or cozy treats, they offer a delightful twist on classic sandwich cookies.

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

1. Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Step 2: In a large bowl, beat 1 1/2 cups granulated sugar with 3/4 cup softened salted butter until fluffy, about 1-2 minutes. Add the egg, pumpkin puree, and 2 teaspoons vanilla extract, mixing until well combined.
3. Step 3: In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until incorporated and smooth.
5. Step 5: Fold in the milk chocolate chips gently with a rubber spatula until evenly distributed.
6. Step 6: Scoop 1 1/2-inch rounds of dough onto the prepared baking sheets, spacing about 2 inches apart.
7. Step 7: Bake for 15-17 minutes until the cookies are slightly golden on top. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: To make the frosting, beat cream cheese and 1/2 cup softened salted butter until light and fluffy, about 2-3 minutes.
9. Step 9: Add vanilla extract and ground cinnamon, mixing until smooth.
10. Step 10: Gradually add powdered sugar, 1/2 cup at a time, beating until the frosting is smooth and fluffy.
11. Step 11: Once cookies are cooled, spread a generous layer of frosting on the flat side of one cookie, then top with another cookie flat side down to form a sandwich. Press gently to adhere.
12. Step 12: Repeat until all cookies are assembled and enjoy!

Tips & Variations

• Use unsalted butter and adjust salt in the dough accordingly for better control over flavor.
• Substitute dark or semi-sweet chocolate chips for a richer taste.
• For a spicier kick, add a pinch of ground nutmeg or cloves to the dough.
• Chill the dough for 30 minutes before baking to help cookies hold their shape better.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving to soften the frosting. You can also freeze assembled cookies for up to 2 months; thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and gives the cookies their delicious pumpkin flavor.

How do I prevent the frosting from becoming too soft?

Make sure both the cream cheese and butter are well chilled before mixing, and keep the assembled cookies refrigerated until ready to serve.

Pumpkin Chocolate Chip Sandwich Cookies Recipe

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★★★★★

4.9 from 62 reviews

• Author: lilan
• Total Time: 1 hour
• Yield: About 24 sandwich cookies 1x

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Description

These Pumpkin Chocolate Chip Sandwich Cookies combine soft, spiced pumpkin-flavored cookies studded with milk chocolate chips with a luscious cinnamon cream cheese frosting, making them a perfect fall treat that’s both festive and delicious.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
2. Make the Cookie Dough: In a large bowl, beat together 1 1/2 cups granulated sugar and 3/4 cup softened salted butter using a hand mixer until fluffy, about 1-2 minutes. Add in the egg, pumpkin puree, and vanilla extract, mixing well until fully combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, and salt to evenly distribute the leavening and spices.
4. Form Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Continue mixing for an additional 30 seconds to achieve a smooth dough.
5. Add Chocolate Chips: Gently fold in the milk chocolate chips evenly throughout the dough with a rubber spatula.
6. Shape Cookies: Using a scoop or spoon, drop 1 1/2-inch rounds of dough onto the prepared baking sheets spaced about 2 inches apart to allow spreading.
7. Bake Cookies: Bake in the preheated oven for 15-17 minutes or until the cookies are lightly golden on top. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Prepare Frosting: While cookies cool, beat softened cream cheese and 1/2 cup softened salted butter together in a large bowl with a hand or stand mixer until light and fluffy, about 2-3 minutes.
9. Add Flavorings: Mix in vanilla extract and ground cinnamon until smooth and fully incorporated.
10. Incorporate Sugar: Gradually add powdered sugar, about 1/2 cup at a time, beating well between additions until the frosting is creamy and fluffy.
11. Assemble Sandwich Cookies: Spread a generous layer of cinnamon cream cheese frosting on the flat side of one cooled cookie, then top with another cookie flat side down, gently pressing to adhere. Repeat with remaining cookies and frosting.

Notes

• Make sure the butter and cream cheese are softened to room temperature for easier mixing.
• Use parchment paper to prevent sticking and ease cleanup.
• Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
• Allow cookies to cool completely before frosting to prevent melting.
• You can substitute semi-sweet chocolate chips if preferred or omit for a dairy-free version by adjusting frosting ingredients.

• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin cookies, chocolate chip cookies, sandwich cookies, fall dessert, cream cheese frosting