Chocolate Oatmeal Sandwich Cookies with Pumpkin Buttercream Frosting
makes 12 sandwiches
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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