Pumpkin Spice Sandwich Cookies with Cranberry Frosting
Ingredients
Cookie Dough
- 1/2 cup salted butter, softened 113g
- 3/4 cup light brown sugar 170g
- 1 tsp vanilla extract
- 4 oz Farmer's Market Organic Pumpkin Puree 113g
- 2 cups all-purpose flour 225g
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
Buttercream Filling
- 1/2 cup salted butter, softened 113g
- heaping 2 1/3 cups powdered sugar, sifted 340g
- 2 Tbsp Farmer's Market Organic Cranberry Sauce
Instructions
For the Cookie Dough
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the pumpkin puree, flour, pumpkin spice, baking soda, and salt. Mix on low until combined into a smooth cookie dough.
Using your hands, form the cookie dough into 24 balls and flatten them slightly. Place on the prepared baking sheets, spacing evenly apart. You’ll have 12 cookie dough balls per sheet.
Bake for 10 to 12minutes or until the edges look golden brown and the middle looks set. Allow the cookies to cool completely on the baking sheets.
For the Buttercream Filling
In the bowl of a stand mixer, add the butter, powdered sugar, and cranberry sauce.
Mix on low until combined. Then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
Be sure to scrape down the sides of the bowl partway through to ensure that everything is combined completely. Transfer the frosting to a piping bag.
Turn over every other cookie and pair them up.
Pipe a round dollop of frosting onto each turned over cookie and sandwich together.
Store in an airtight container for up to 3 days.
Recipe Notes
High Altitude — Follow the recipe as noted.
