Pumpkin Spice Cookie Butter Cookie Sandwiches

Posted on October 19, 2015  |  Print Recipe

Chewy pumpkin spiced COOKIE BUTTER cookies sandwiched with buttercream, what could be better?

Amazing cookie sandwcihes! Made with the pumpkin spice cookie butter

I try to have some self-restraint when I bake. Sometimes it works, other times, not so much. I tell myself “I’ll just taste a bite” and then find myself three cookies deep in a hole. At that point, I know it’s time to immediately step away. With these cookie sandwiches? That’s what happened. I thought I could handle a bite or two but I was so wrong. A few cookies later and I was grabbing a tupperware to get them in the freezer and out of my sight asap. I even designated them as Matt’s “work cookies” in order to stop myself from eating them frozen. We all have our moments.

Pumpkin spice cookie butter! get it asap!!

See that empty cookie butter jar above? I purposely used the whole thing in the recipe. Because like the cookies, a near empty jar of cookie butter (and especially this pumpkin spice version) is the equivalent of crack. Dangerous, just dangerous.

Pumpkin Spice COOKIE BUTTER cookie sandwiches!

The cookies end up being on the thinner side, which lends them perfectly to being sandwiched with buttercream. Chilling the dough is necessary, though, or else your cookies will spread too much. If you bake them on the shorter end of timing, they will be chewier. The longer you bake them, the crunchier they will get. I like them soft and chewy so they melt in your mouth with the frosting.

Did I mention that the cookies AND the buttercream are made with pumpkin pie spice cookie butter? The good news is that you could make these with regular cookie butter (speculoos, Biscoff, whatever) as well. Or, you could use the regular version and add a bit of pumpkin pie spice. Trust me, you can’t go wrong either way.

new cookie obsession!

Pumpkin Spice Cookie Butter Cookie Sandwiches
 
Chewy pumpkin spiced COOKIE BUTTER cookies sandwiched with buttercream, what could be better?
Author:
Recipe type: Dessert
Makes: ~2½ dozen cookie sandwiches

Ingredients
Pumpkin Pie Spice Cookie Butter Cookies:
  • 130g (1 cup) all-purpose flour
  • 5g (1 teaspoon) baking soda
  • 113g (½ cup unsalted butter, softened at room temperature
  • 285g (1 cup) pumpkin pie spice cookie butter (found at Trader Joe's)*
  • 160g (¾ cup) granulated sugar
  • 117g (1/2 cup) packed light brown sugar
  • 110g (2 large) whole eggs at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
Pumpkin Pie Spice Cookie Butter Buttercream:
  • 113g (1/2 cup) unsalted butter, softened at room temperature
  • 100g pumpkin pie spice cookie butter (found at Trader Joe's)*
  • 160g (1 cup) powdered sugar
  • 5 milliliters (1 teaspoon) vanilla extract

Instructions
For the cookies:
  1. In a medium bowl, whisk together flour and baking soda, set aside
  2. Using a mixer, in a large bowl beat speculoos, butter and sugars on high until light and fluffy
  3. Beat in the eggs and vanilla until combined
  4. Reduce speed to low and stir in flour mixture just until combined
  5. Chill dough for 24 hours** for best results
  6. After dough has been chilled, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
  7. Use a small cookie dough scoop to place cookie dough balls (about 1 tablespoon each) on top of parchment paper, 1-2 inches apart
  8. Bake 8-10 minutes and until cookies are lightly browned around the edges***
For the buttercream:
  1. Beat butter and cookie butter in the bowl of an electric mixer on high speed or until light and creamy
  2. Add powdered sugar and vanilla and mix on low speed for one minute; scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy
To Make Cookie Sandwiches:
  1. Match cookies in pairs so that each side is about the same size
  2. Spread about 2 teaspoons of frosting on the bottom of one cookie from each pair
  3. Top other cookie and press down lightly
  4. Store cookies in an airtight container up to three days; may be frozen for up to one month

Notes
*You could make these with regular cookie butter (speculoos, Biscoff, whatever) as well. Or, you could use the regular version and add a bit of pumpkin pie spice.
**Chilling the dough is necessary, though, or else your cookies will spread too much.
***If you bake them on the shorter end of timing, they will be chewier. The longer you bake them, the crunchier they will get. I like them soft and chewy so they melt in your mouth with the frosting.

 

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