Phenomenal Phoods

Pumpkin Chocolate Chunk Cookie Sandwiches

Ingredients:

For the cookies:

• 1/2 cup butter (softened)
• 1/2 cup vegetable shortening
• 1/2 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 ounces good quality dark chocolate (roughly chopped)

For the pumpkin buttercream:

• 1/2 cup butter (softened)
• 1/2 cup pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 Tablespoon maple syrup
• 4-5 cups powdered sugar

Instructions:

For the cookies:

1. Cream together the butter, shortening and sugars in a medium sized bowl with a mixer until smooth, about 3 minutes.
2. Add the eggs and vanilla, mixing until combined.
3. Add the dry ingredients, mixing until combined.
4. Fold in the chopped chocolate. I kept some of the chocolate aside to press into the tops of the cookies later to get the large melted chocolate bits on top of the cookies.
5. Refrigerate the dough for at least an hour before baking. I did not have time to do this when I was making these so I added an extra 1/4 cup of flour to the dough. This worked out pretty well for me.
6. When ready to bake, preheat oven to 375 degrees F. Bake cookies for 8-10 minutes until edges are just starting to brown. Cool on a cooling rack before adding the frosting.

For the pumpkin buttercream:

1. Combine all ingredients, starting with 4 cups of powdered sugar, in a large bowl and use a stand mixer or hand mixer to combine until smooth. Add additional powdered sugar if the mixture is too runny. You will want it to be stiff enough to pipe and hold the cookie sandwiches together.
2. Pipe or spoon a generous amount of the frosting onto half of the cooled cookies and top with the remaining halves.