Soft and chewy pumpkin chocolate chip sandwich cookies stuffed with cream cheese frosting are a must-try this fall!
Every fall there is a great debate about adding pumpkin to everything. I am always pro-pumpkin! I love pumpkin everything during the fall and I am not ashamed to admit it!
Chocolate chip cookies are one of the most popular treats of all time! Therefore I just had to add pumpkin and fall spices to the classic chocolate chip cookie to create a delicious fall cookie. Stepping up these cookies and stuffing two of them with cream cheese frosting takes these cookies to the next level. These cookies are great for dessert, snacks, or any fall get-togethers.
If you are looking for other fall dessert, these are great options: Pumpkin Bars, Chocolate Chip Pumpkin Muffins, Mini Pumpkin Cheesecakes, and Pumpkin Cream Cheese Danishes.
Pumpkin Chocolate Chip Cookies
Combine the sugars and melted butter and then mix in pumpkin purée and vanilla.
Then stir in flour, baking soda, baking powder, salt, and pumpkin pie spice.
Fold in mini chocolate chips and then chill the dough in the fridge for at least 30 minutes.
Scoop the chilled dough onto your parchment-covered baking sheet. Then slightly flatten the ball of dough before baking. Bake at 350 degrees for 6-8 minutes. The cookies will look undercooked but they are not. Let them rest 10 minutes before removing from the baking sheet.
To make the frosting, combine the cream cheese, butter, vanilla extract, and powdered sugar. If the frosting is too thin add more powdered sugar and if the frosting is too thick add a little milk.
Once the cookies are cooled, frost the bottom of one cookie with the frosting and top with another cookie.
Pumpkin Chocolate Chip Sandwich Cookies
Ingredients
- 1/2 cup melted butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 6 Tbsps pumpkin puree
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp pumpkin pie spice
- 1 1/2 cups all-purpose flour
- 1 cup mini chocolate chips
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 Tbsp butter, softened
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Combine the sugars and melted butter. Then mix in pumpkin purée and vanilla extract.
- Next, stir in flour, baking soda, baking powder, salt, and pumpkin pie spice. Fold in mini chocolate chips and then chill the dough in the fridge for at least 30 minutes.
- Scoop using a small cookie scoop, the chilled dough onto your parchment-covered baking sheet. Then slightly flatten the ball of dough before baking.
- Bake for 6-8 minutes. Leave the cookies on the cookie sheet for a couple of minutes before placing them on a cooling rack to cool.
- To make the frosting, combine the cream cheese, butter, vanilla extract, and powdered sugar. If the frosting is too thin add more powdered sugar and if the frosting is too thick add a little milk.
- Once the cookies are cooled, frost the bottom of one cookie with the frosting and top with another cookie.
