Buttercream Harvest Cookie Sandwiches
As the leaves begin to fall and the air turns crisp, there’s something truly magical about autumn. It’s a season that invites us to slow down, savor rich flavors, and embrace the warmth of home. What better way to celebrate this sentiment than with Buttercream Harvest Cookie Sandwiches? These delightful treats are not only bursting with seasonal flavors but also perfect for cozy afternoons or festive gatherings. I’m so happy to share this recipe with you, and I can’t wait for you to try it!
Why You’ll Love This Recipe
These Buttercream Harvest Cookie Sandwiches are the epitome of autumn goodness! Flavored with pumpkin, cinnamon, and nutmeg, each bite transports you straight to a quaint fall day. The soft, chewy cookies pair beautifully with a creamy buttercream filling that can be tinted with autumn colors! Plus, they are family-friendly and easy to make, making them ideal for baking with kids or sharing with friends.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup pumpkin puree
– 1 tsp cinnamon
– 1/2 tsp nutmeg
Buttercream Filling:
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tbsp milk
– 1 tsp vanilla extract
– Orange and yellow food coloring (optional)
Necessary Tools
– Mixing bowls
– Electric mixer
– Baking sheets
– Parchment paper
– Wire rack
– Cookie scoop or spoon
– Spatula
Ingredient Swaps and Additions
Feel free to customize your cookie sandwiches! If you want to go a different route, you can substitute the pumpkin puree with applesauce or mashed bananas for a fruity twist. Add-ins like chocolate chips or nuts can also make for a delightful surprise in each cookie!
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. The aroma of the mixture will make your kitchen feel like fall!
3. Add the egg and vanilla extract to the mixture, beating until well combined.
4. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Stir in the pumpkin puree, cinnamon, and nutmeg until everything is well incorporated. The mixture should now smell like autumn!
6. Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack – your patience will be rewarded!
8. For the buttercream filling, beat the softened butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Mix until light and fluffy.
9. If using food coloring, divide the buttercream into two or more bowls and stir in the orange and yellow dyes until the desired shade is reached.
10. Pair the cookies by size and spread a generous amount of buttercream on the flat side of one cookie, then sandwich with another.
11. Allow the buttercream to set for a bit before serving or store in an airtight container.
**Serving Suggestions**
These cookie sandwiches are delightful on their own, but you can elevate your serving experience with a warm cup of apple cider or pumpkin spice latte. They also make for beautiful treats on a festive dessert table!
Pro Tips for Success
– Ensure your butter is at room temperature for easy mixing.
– Do not skip the cooling step; warm cookies might cause the filling to melt!
– Feel free to add spices like ginger or cloves for an extra kick.
Storing and Reheating
Store any leftover cookie sandwiches in an airtight container at room temperature for up to a week. If you prefer to serve them warm again, pop them in the microwave for a few seconds – just don’t overdo it!
FAQ Section
– Can I freeze these cookie sandwiches? Yes! Freeze the individual cookies and the buttercream separately. When you’re ready to enjoy, thaw them before assembling.
– Can I use gluten-free flour? Absolutely! Substitute with a 1:1 gluten-free flour blend.
Conclusion
These Buttercream Harvest Cookie Sandwiches capture the essence of fall in every bite. They are simple, fun to make, and a wonderful way to share the season with loved ones. I’d love to see your creations – feel free to leave a review, share photos, or tag your treats on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per serving (1 cookie sandwich):
– Calories: 250
– Total Fat: 10g
– Saturated Fat: 6g
– Cholesterol: 30mg
– Sodium: 100mg
– Total Carbohydrates: 39g
– Dietary Fiber: 1g
– Sugars: 22g
– Protein: 2g
Enjoy the flavors of this wonderful season with every cookie sandwich you create!
Buttercream Harvest Cookie Sandwiches
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the mixture, beating until well combined.
- In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the pumpkin puree, cinnamon, and nutmeg until everything is well incorporated.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
- For the buttercream filling, beat the softened butter until smooth.
- Gradually add the powdered sugar, milk, and vanilla extract, mixing until light and fluffy.
- If using food coloring, divide the buttercream into two or more bowls and stir in the orange and yellow dyes until the desired shade is reached.
- Pair the cookies by size and spread a generous amount of buttercream on the flat side of one cookie, then sandwich with another.
- Allow the buttercream to set for a bit before serving or store in an airtight container.
