Chocolate Oatmeal Sandwich Cookies with Pumpkin Buttercream Frosting

makes 12 sandwiches

Chocolate Oatmeal Sandwich Cookies with Pumpkin Buttercream Frosting
Chocolate Oatmeal Sandwich Cookies with Pumpkin Buttercream Frosting

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup unsalted butter, softened and divided

  • 1/2

    cup granulated sugar

  • 1/2

    cup firmly packed light brown sugar

  • 1

    large egg

  • 1

    tbsp milk

  • 2

    tsp vanilla extract, divided

  • 1

    cup uncooked quick cooking oats

  • 3/4

    cup all purpose flour

  • 1/4

    cup unsweetened cocoa powder

  • 1/2

    tsp baking soda

  • 1/4

    tsp salt

  • 1/2

    cup semi sweet chocolate morsels

  • 1 1/2

    cups powdered sugar, sifted

  • 4

    tbsp canned pumpkin puree

  • orange liquid food coloring

Directions

Beat 1/2 cup butter and next 2 ingredients at medium-high speed with an electric mixer until creamy. Add egg; beat until blended. Reduce speed to low; add milk and 1 tsp vanilla. Combine oats and next 4 ingredients in a bowl. Gradually beat into butter mixture just until blended. Stir in chocolate morsels. Cover and chill for 30 mins. Preheat oven to 350. Drop dough evenly in 2 tbsp mounds onto parchment paper-lined baking sheets. Bake for 10 to 12 mins. Cool on baking sheets 1 mins. Transfer to wire rack; cool. Beat remaining 1/2 cup butter and powdered sugar at medium high speed with an electric mixer until creamy. Add pumpkin; beat until blended. add remaining 1 tsp vanilla and orange coloring as desired; beat well. Arrange half of the cookies upside down on a baking sheet. Spoon frosting over center of cookies. Top with remaining cookies; press gently to distribute frosting.

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