Pumpkin Chocolate Chip Sandwich Cookies

Instructions

For the Cookies

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large bowl, use a hand mixer to beat together 1 1/2 cups granulated sugar and 3/4 cup softened butter until fluffy, about 1-2 minutes. Add in 1 large egg, 1/2 cup pumpkin puree, and 2 teaspoons vanilla extractmixing until well combined.

In a separate bowl, stir together 2 1/2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Mix for an additional 30 seconds to ensure the dough is smooth.

Use a rubber spatula to gently fold in 1 cup milk chocolate chips until evenly distributed throughout the dough. Scoop 1 ½-inch rounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 15-17 minutes, or until the cookies are slightly golden on top. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Frosting

While the cookies are cooling, prepare the frosting. In a large mixing bowl, use a hand mixer or stand mixer to beat 8 ounces softened cream cheese and 1/2 cup softened butter until light and fluffy, about 2-3 minutes. Add the vanilla extract and ground cinnamon, mixing until smooth.

Add 1 teaspoon vanilla extract and 1 teaspoon ground cinnamonmixing until smooth. Gradually add the powdered sugar, ½ cup at a time, beating between additions until smooth and fluffy.

To Assemble

Once the cookies are completely cooled, spread a generous layer of the cinnamon buttercream frosting on the flat side of one cookie. Place another cookie on top, flat side down, to create a sandwich. Gently press the cookies together to adhere. Repeat with the remaining cookies and frosting.

Dessert