Pumpkin Chocolate Chip Sandwiches
Pumpkin Chocolate Chip Sandwiches
Yield
Makes about 2 dozen sandwich cookies
Ingredients
| 1 | cup solid-pack pumpkin |
| 1 | package (18 ounces) refrigerated chocolate chip cookie dough |
| 3/4 | cup all-purpose flour |
| 1/2 | teaspoon pumpkin pie spice* |
| 1/2 | cup prepared cream cheese frosting |
*Or, substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and pinch each ground allspice and ground nutmeg for 1/2 teaspoon pumpkin pie spice.
Preparation
- Line colander with paper towel. Place pumpkin in prepared colander; drain about 20 minutes to remove excess moisture.
- Meanwhile, preheat oven to 350°F. Grease cookie sheets. Let dough stand at room temperature about 15 minutes.
- Beat dough, pumpkin, flour and pumpkin pie spice in large bowl at medium speed of electric mixer until well blended.
- Drop dough by teaspoonfuls onto prepared cookie sheets. Bake 9 to 11 minutes. Cool on cookie sheets 3 minutes; remove to wire racks to cool completely.
- Place about 1 teaspoon frosting on flat side of one cookie; top with second cookie. Repeat with remaining cookies and frosting.
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