Pumpkin Spice Chocolate Chip Sandwich Cookies

Pumpkin Spice Chocolate Chip Sandwich Cookies
Pumpkin Spice Chocolate Chip Sandwich Cookies
Aurelie Jouan

Pumpkin Spice Chocolate Chip Sandwich Cookies

Fair warning: these cookies are very indulgent. But the best part about these sweets is that you can taste every layer of flavor without being overwhelmed. The pumpkin spice chips are muted by the chocolate morsels and the cinnamon cream cheese filling gives it that fall flavor you  crave this time of year. 

12
Servings
648
Calories Per Serving
Deliver Ingredients

Ingredients

Cream Cheese Filling

  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 stick of butter, softened
  • 3 teaspoons cinnamon sugar
  • 1 teaspoon ground cinnamon
  • 1 8 ounce block cream cheese

Cookies

  • 2 sicks of butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 1/4 cups white flour
  • 1 package of pumpkin spice chips, such as Toll House
  • 1 package mini chocolate morsel chips, such as Toll House

Directions

Cream Cheese Filling

In a large stand mixer, combine all ingredients until creamy.

Place in the fridge and cool for about 1 hour.

Cookies

Heat oven to 350 degrees F.

In a large stand mixer, combine both sugars, butter and vanilla extract until creamy, on medium speed. Add eggs in one at a time, and mixing them thoroughly on medium speed after each egg.

Add in baking soda and flour slowly until fully combined.

On an ungreased baking sheet, spoon about a tablespoon round of dough and bake roughly 8-10 minutes a sheet.

Remove from the oven when the bottoms of the cookies appear slightly browned and allow to cool completely.

Once cooled, take cream cheese frosting out of the fridge and spread about a teaspoon's worth of frosting onto the flat part of the cookie and sandwich together with another cookie. Keep in the fridge until you are ready to serve.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
39g
60%
Sugar
50g
N/A
Saturated Fat
24g
100%
Cholesterol
113mg
38%
Protein
7g
14%
Carbs
74g
25%
Vitamin A
597µg
66%
Vitamin B12
0.2µg
2.8%
Vitamin C
7mg
11%
Vitamin D
0.7µg
0.2%
Vitamin E
2mg
8%
Vitamin K
5µg
6%
Calcium
68mg
7%
Fiber
3g
11%
Folate (food)
29µg
N/A
Folate equivalent (total)
29µg
7%
Iron
2mg
12%
Magnesium
51mg
13%
Monounsaturated
11g
N/A
Niacin (B3)
0.9mg
4.6%
Phosphorus
140mg
20%
Polyunsaturated
2g
N/A
Potassium
444mg
13%
Riboflavin (B2)
0.2mg
11.4%
Sodium
196mg
8%
Sugars, added
48g
N/A
Trans
0.9g
N/A
Zinc
1mg
7%