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Pumpkin Jack-O’-Lantern Sandwich Cookies
as published on The Kitchn
makes 12 sandwich cookies
Ingredients
For cookies:
9 tablespoons unsalted butter, softened
1/4 cup pumpkin puree
3/4 cup sugar
3/4 cup brown sugar
3 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin spice mix
1/4 teaspoon salt
For frosting:
1/4 cup unsalted butter
3 tablespoons cocoa powder
1/4 cup milk
2 cups powdered sugar
1 teaspoon vanilla
Instructions
Preheat the oven to 325°F. Place one rack in the top third of the oven and another rack in the bottom third. Line two baking sheets with parchment or nonstick baking mats.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together the butter and sugars until they're smooth. Mix in the pumpkin puree. Mix in the eggs one at a time. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice, then slowly stir the dry ingredients into the creamed mixture. Mix just enough to combine the ingredients.
Chill the dough in the refrigerator for 30 minutes.
Scoop up about 2 tablespoons of dough and transfer to the baking sheet. Continue with the remaining dough, positioning the cookies a few inches apart (ignore what I did in the video - oops, a little too close together!). You should have about 24 cookies.
Dip your fingers in water and use them to flatten each mound of dough to about 1/4-inch thick.
Bake the cookies for 10 to 12 minutes, rotating the pans and swapping shelves once during baking. The cookies are done when they're slightly puffed and just starting to turn a darker shade of golden around the edges. Cool completely.
While the cookies cool, make the frosting: Melt the butter, then whisk in the cocoa powder. Add the milk and vanilla, and whisk until frothy. Make sure the cocoa powder has completely dissolved. With a hand mixer or by hand with a whisk (and a strong arm!), work the powdered sugar into the liquids a little at a time until fully incorporated. The frosting should be thick but spreadable. If runny, add more powdered sugar; if too stiff, work in a teaspoon of milk.
Set aside half of the cookies as the "bottoms". With the remaining cookies, use a sharp paring knife to cut a notch from the top of the cookie for the pumpkin stem (if desired, or you can just paint the stem on with frosting) and then to cut jack-o'-lantern faces.
This is optional because scoring the pumpkin lines is adorable, but can make the cookie a bit fragile. Use a paring knife to score 3 to 4 lines down each cookie to make pumpkin-like lines. Press lightly, just enough to make a clear line. The dull edge of a butter knife works well for this too, pressing the lines rather than breaking the surface of the cookie.
Spread a thick layer of frosting over the "bottom" cookies. Top with jack-o'-lantern cookies. Add an extra dollop of frosting in the notch at the top for the stem.
Enjoy! These cookies are best if eaten within 2 to 3 days. Store in an airtight container on the counter.
Notes:
Carving the faces can be a little tricky - work slowly, with a sharp paring knife, and cut the mouth into smaller pieces to avoid punching through large bits of cookie and crumbling the face.
If storing, separate layers with sheets of wax or parchment paper to keep cookies from sticking to each other.
The cookies will soften a bit overnight so if you're making these the day before, wait to carve the faces until the next day.
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Music: "Forward" by Northbound
