It all starts with a batch Pumpkin Chocolate Chip Cookies And we still had our one bowl Cinnamon cream cheese frosting sitting in the fridge The two together made a little magic! Put on a flannel jacket, get cozy on a blanket, and indulge in a cookie that will become a favorite for pumpkin lovers everywhere.
We did something similar once Carrot Cake Cookies And the result was magic.
Why our recipe?
- All pumpkin spice and chocolate chip goodness in this classic soft pumpkin cookie.
- A cinnamon buttercream filling that will have you licking your fingers to get every last bit!
It may seem like a lot at first glance, but I promise it's okay. All you need is a batch of your basic melt-in-your-mouth pumpkin chocolate chip cookies and a quick batch of frosting to go with it. Easy as pumpkin pie. You deserve this.
Material notes
- Granulated sugar: Just your standard white sugar doing its job and keeping things sweet.
- Salted Butter: We only use salt because it is convenient. If you only drink without salt, add an extra pinch of salt. Make sure it softens at room temperature.
- Pumpkin Puree: Be sure to get pure pumpkin puree, not the stuff for pie-filling.
- Vanilla Extract: Just pour love.
- Pumpkin Pie Spice: Or use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/8 teaspoon ginger.
- Milk Chocolate Chips: If you prefer less sweet, you can always have semi-sweet or dark chocolate chips. We're just Team Milk Chocolate.
- Powdered Sugar: You'll want to sift it before mixing it into the frosting unless you're into the whole “lumpy frosting” vibe (which I'm guessing you're not).
- Cream Cheese: Make sure it is at room temperature. You can use less fat if you want. You probably won't notice a difference.
Equal sized cookies
When it comes to sandwich cookies, it sure helps when all the cookies are the same size so they match.
A cookie scoop is the easiest way to get evenly sized cookies without the guesswork. A medium-sized scoop (about 1 1/2 tablespoons) is an excellent choice. Level the dough with the edge of the bowl to make sure each scoop is the same amount.
Once you've made sure it's the same amount, make sure to make them nice and round. If they are roughly the same size and round, they will spread evenly, resulting in cookies that are the same size.
Storage and freezing instructions
Keep in fridge Cookies in an airtight container for up to 5 days. Cream cheese frosting should be chilled. If you can wait that long, let them sit at room temperature for about 10 minutes before eating.
to coagulate, Place the sandwiches in a single layer on a baking sheet and freeze until firm, about 1-2 hours. Then, wrap each sandwich individually in plastic wrap and store them in a resealable freezer bag or airtight container. They will keep in the fridge for up to 2 months. To thaw, transfer to the refrigerator for a few hours or overnight.
