I’ve been a bit silent the past few days as I’ve been enjoying a mini vacation back to visit my family in Ohio. It was absolutely amazing to step back from my accounting job, the blog and everyday life and just enjoy spending time with my family. We did absolutely nothing noteworthy, just played games, went on walks and talked late into the the night. Since I live 9 hours away from my family, they were complaining that the never got to eat any of my baking. (Believe me, I wish they lived right down the road for me to hand off the overflow of sweets coming out of my kitchen.) So they graciously agreed to be my guinea pigs for a few new recipes.
The verdict on these Chocolate Sandwich Cookies with Pumpkin Spice Buttercream was they’re absolutely amazing if you like pumpkin and chocolate together. If not, you’re better off searching for a different recipe for your can of pumpkin. (Try out my Pumpkin Toffee Cookies or Caramel Pumpkin Milkshake!) Although, I’m not sure who wouldn’t like pumpkin and chocolate together. If you’ve read my blog for very long, you know I practically idolize chocolate and pumpkin. I made these sandwich cookies mini. They are only about 2 inches across, just because mini cookies are more fun and easier to handle when filling.
Chocolate Sandwich Cookies with Pumpkin Spice Buttercream
For the Cookies
- 1 and 1/4 cups butter softened
- 1 and 3/4 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 and 1/4 cups all purpose flour
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Pumpkin Spice Buttercream
- 1/2 cup butter softened
- 1/3 cup pumpkin
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla
- 3 cups powdered sugar
- To make the cookies, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, stir together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet and stir until combined.
- Using a teaspoon of dough, roll the dough into balls. Chill them for 4 hours to overnight. Bake at 350 F for 7-8 minutes. Do not overbake. Remove from the oven and let the cookies cool on the cookie sheet for 2 minutes before removing to a wire rack to cool completely.
- To make the frosting, beat the butter and pumpkin in a mixer on high for 2 minutes. Beat in pumpkin pie spice, vanilla and powdered sugar. Use milk or additional powdered sugar to thicken or thin the frosting as needed.
- To assemble the cookies, spread a dollop of frosting on the bottom of one cookie and top with a second cookie.
Try these other cookies!