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Pumpkin Pie Spice Pixie Cookie Sandwiches

Pumpkin Pie Spice Pixie Cookie Sandwiches

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Prep Time

10 Minutes

Cook Time

8-10 Minutes

Total Time

20 Minutes

Serves

12 Sandwiches

Made with

Ingredients

DOUBLE CHOCOLATE CHIP COOKIES

  • 1 ½ cups all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup chopped Fannie May Pumpkin Pie Spice Pixies

PUMPKIN CREAM CHEESE FROSTING

  • 1 cup cream cheese, softened, but still cool
  • ¼ cup pumpkin puree
  • 1 cup confectioners’ sugar, sifted
  • 1 teaspoon pumpkin pie spice

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Wire rack
  • Frosting bag
  • Frosting tip of choice
  • Airtight container to store

Directions

DOUBLE CHOCOLATE CHIP COOKIES

  • In a medium bowl, whisk together flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl and using an electric mixer, beat together butter, sugar and brown sugar until light and fluffy, about 2 minutes. Add egg, egg yolk and vanilla, then mix until incorporated.
  • Add dry ingredients to wet ingredients and mix just until combined. Stir in chopped Fannie May Pumpkin Pie Spice Pixies by hand.
  • Line a baking sheet with parchment paper. Using a medium cookie scoop, scoop about 1 ½ tablespoons of dough and place on parchment paper. Use your hand to press the dough down slightly. Repeat with remaining cookie dough, spacing cookies at least 2 inches apart. Chill the cookies for 20 minutes while the oven preheats.
  • Preheat oven to 375° F. Remove cookie dough from the refrigerator and bake cookies for 8-10 minutes. Let the cookies cool on the pan for a couple minutes before transferring to a wire rack to cool completely.

PUMPKIN CREAM CHEESE FROSTING

  • For the cream cheese frosting, beat the cream cheese and pumpkin puree together using an electric mixer until well combined, about 1 minute. Add confectioners’ sugar and pumpkin pie spice. Mix just until combined.
  • Transfer frosting to a frosting bag with desired tip and add frosting to the bottom of a cooled cookie. Top with another cookie and gently press together. Serve and enjoy!

Note: Store cookie sandwhiches in an airtight container in the refrigerator for 3 days.