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Chocolate Oatmeal Sandwich Cookies with Pumpkin Buttercream Frosting

By

makes 12 sandwiches

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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

Details

Preparation

Step 1

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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