I’ve been dreaming about these pumpkin-cookie butter sandwiches since July. I dedicated an afternoon to fall recipe brainstorming, and when these cookie sandwiches came to mind, I was thisclose to opening a can of pumpkin. However, the scorching heat of that brilliant summer day deterred me from any baking, so I filed away the idea for a more appropriate time – now is the right time!
I filled my go-to pumpkin cookies with cookie butter buttercream for a heavenly taste sensation. For a second opinion, I shared a few of these with my grandfather, a self-proclaimed pumpkin connoisseur. Happily, the sandwiches earned two thumbs up, his highest seal of approval. Serve a platter of these at your Halloween party; your guests will devour them.
Pumpkin-Cookie Butter Sandwiches
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
6 Tbsp unsalted butter, at room temperature
1 1/4 cups sugar
1 cup pure pumpkin
1 large egg
1 tsp vanilla extract
Cookie Butter Buttercream
4 Tbsp unsalted butter, at room temperature
5 Tbsp cookie butter
pinch of salt
2 cups powdered sugar
2 Tbsp low-fat milk
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Combine flour, baking soda, baking powder, spices and salt in a medium bowl.
Beat butter and sugar in a large mixer bowl at medium speed until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Reduce speed to low; gradually beat in flour mixture.
Scoop 4 dozen 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes until edges are firm. Cool for 1 minute on baking sheets, then transfer cookies to wire racks to cool completely.
To make buttercream, beat butter, cookie butter and salt in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; gradually add powdered sugar and beat until smooth. Add milk and beat on medium speed until airy.
Place half the cookies on a baking sheet and use a pastry bag with a large round tip to pipe buttercream on the flat side of each, then sandwich with remaining cookies, pressing gently. Store cookie sandwiches in the refrigerator up to 3 days.
Yield – 24 cookie sandwiches (serving size: 1)
Calories – 180
Carbs – 30