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Pumpkin Sandwich Cookies
Servings 16 sandwiches
Ingredients
For the cookies:
- 2 1/3 cups all-purpose flour
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. cloves
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1/3 cup canned pumpkin
For the cinnamon sugar mix:
- 1/4 cup granulated sugar
- 1 tbs. ground cinnamon.
For the frosting:
- 3/4 cup unsalted butter softened
- 4 oz. cream cheese softened
- 3 cups powdered sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
Instructions
For the cookies:
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Preheat your oven to 350 degrees and line two large baking sheets with parchment paper. In a large bowl, stir together the flour, cinnamon, ginger, cloves, allspice, nutmeg, baking soda, baking powder, and salt, and set this mixture aside.
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In a large bowl, beat together the butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Then mix in the egg yolk, vanilla extract, and pumpkin puree until well combined. Slowly beat in the flour mixture until everything has been incorporated fully.
For the cinnamon sugar mix:
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In a small bowl, stir together the cinnamon and sugar until well combined. Scoop your dough into 2-tablespoonfuls and roll each ball of dough in the cinnamon sugar mixture to coat it fully. Place the rolled dough onto your baking sheet, leaving space for spreading as they bake. Bake for 10-12 minutes, or until the cakes are puffy all over and lightly golden at the edges. You really don't want to over-bake these! Cool the cookies completely before frosting.
For the frosting:
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In a large bowl, beat together the butter and cream cheese until well combined and fluffy. Then add in the powdered sugar, cinnamon, and salt, and whip until a stiff frosting forms. Fill your COOLED cookies generously with the mixture!