Chocolate Oatmeal Sandwich Cookies w/ Pumpkin Buttercream frosting

By á-3360

Ingredients

• 1 C. unsalted butter, softened and divided
• 1/2 C. sugar
• 1/2 C. firmly packed brown sugar
• 1 large egg
• 1 Tbs. milk
• 2 tsp. vanilla
• 1 C. quick oats
• 3/4 C. flour
• 1/4 C. unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp salt
• 1/2 C. semi sweet chocolate chips
• 1 1/2 C. powdered sugar, sifted
• 4 Tbs. canned pumpkin puree
• Orange food coloring

Preparation

Step 1

Beat 1/2 C. butter and both sugars att med-high speed with mixer until creamy. Add egg; beat until blended. Add milk and 1 tsp of vanilla; mix until blended. In large bowl, combine oats, flour, cocoa, slat, and baking soda. Gradually beat into butter mixture just until blended. Stir in chocolate chips. Cover and chill 30 mins. Preheat oven to 350. Drop dough evenly in 2 Tbs. mounds onto parchment lined cookie sheets. Bake 10-12 mins. Cool. 1 minute on sheet and then transfer to wire rack. Cool completely. Beat remaining 1/2 C. butter and powdered sugar on med-hig speed with mixer until creamy. Add pumpkin; beat until blended. Add remaining tsp of vanilla and orange food coloring as desired; beat well. Arrange half of cookies upside down on baking sheet. Spoon frosting over cneter of cookies. Top with remaining cookies; press gently to evenly distrubute frosting.