It’s the day after Labor Day, and you know what that means…put away your white clothes and bring out all the pumpkin recipes.
Pumpkin spice sugar cookies with rich chocolate buttercream filling…is your mouth watering yet?
These were not only super delicious, but they were also so fun to make. Cookie cutters + frosting + two kitchen helpers = so much fun in the kitchen. These buddies of mine just love to help me with cookie baking!
And cookie-eating, too! These were a big hit with everyone.
I wanted to try a new kind of pumpkin cookie – I usually make a softer pumpkin cookies with chocolate chips which is so good, but I wanted to do something new.
I decided to add pumpkin spices and a little pumpkin puree to a basic sugar cookie recipe. The pumpkin puree kept these sugar cookies a little softer, which made them perfect for layering with a rich chocolate buttercream. These pumpkin spice sugar cookies are a perfect treat to enjoy with a cup of tea on a cool day!
This is the best cookie recipe to make on a cool fall weekend! I used a small 1 1/2 inch round cookie cutter. If you use a different size or shape your baking time will vary.
Pumpkin Spice Sugar Cookies with Chocolate Cream.
1/2 cup vegan buttery spread or regular butter
- 1/2 cup organic cane sugar
- 3 Tablespoons pure pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend or regular all-purpose flour if you are not gluten free
- 1/8 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- cinnamon sugar for dusting
For the chocolate buttercream filling:
- 5 Tablespoons vegan buttery spread or butter
- <span></span>3/4 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- about 2 Tablespoons non-dairy milk
<span></span>In a medium sized bowl combine the gluten free flour blend, salt, cinnamon, ground ginger, and nutmeg and whisk together.
In a large bowl, cream the vegan buttery spread and the organic cane sugar until light and fluffy. Add the pumpkin puree and vanilla extract and mix until combined.
<span></span>Add the dry ingredients a little at a time while mixing on low speed. The dough will be thick.
Pat the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for an hour.
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Prepare a surface for rolling out the dough: Put down parchment paper and dust with flour. Coat the rolling pin with flour. Roll the dough out to about 1/4 inch thickness. Cut out round shapes using a 1 1/2" cookie cutter. Place cookies on the prepared cookie sheets. You should have about 36 cookies.
Bake at 350 degrees for about 10-12 minutes, until cookies are lightly golden brown. Remove from oven and dust with cinnamon sugar. Let cool on wire racks.
When the cookies are cool, make the frosting: Place the powdered sugar and cocoa powder in a fine mesh sieve and set aside.
Put the vegan buttery spread in a mixing bowl and beat until fluffy, then sift in the powdered sugar and cocoa powder a little at a time, alternating with a little bit of non-dairy milk.
Repeat until you have used up all of the cocoa powder and powdered sugar. The frosting will be thick.
Spoon the frosting into a pastry bag fitted with a 1M star tip. Pipe the frosting onto a cookie and place another cookie on top to make a sandwich. Alternately, just spread the frosting onto the cookies.
Store finished cookies in the refrigerator.
Recipe NotesI used Bob's Red Mill 1-to-1 Gluten Free Baking Mix for this recipe. Most gluten free mixes should work well. If you are not gluten free, all-purpose flour will work well.
Put these at the top of your fall baking list! :) I think you’ll love them.
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