Go Back
+ servings

Chocolate Sandwich Cookies with Pumpkin Spice Buttercream

Servings: 2 dozen sandwich cookies


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.