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.
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 prepare for baking.
- 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.
- 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.
- 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.
- Add Chocolate Chips: Gently fold in the milk chocolate chips evenly throughout the dough with a rubber spatula.
- 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.
- 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.
- 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.
- Add Flavorings: Mix in vanilla extract and ground cinnamon until smooth and fully incorporated.
- Incorporate Sugar: Gradually add powdered sugar, about 1/2 cup at a time, beating well between additions until the frosting is creamy and fluffy.
- 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
