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Pumpkin Cookie Sandwiches
14 sandwiches Serving Plantry

Pumpkin Cookie Sandwiches

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SERVINGS
14 sandwiches
PREP & COOK TIME
30 min
CALORIES
270
FAT
7g
CARBOHYDRATES
51g
PROTEIN
3g


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INGREDIENTS

  1. 1 cup vegan butter (softened, divided)
  2. ¾ cup granulated sugar
  3. ¾ cup brown sugar
  4. 1 ¼ cup canned pumpkin puree
  5. 1 tsp vanilla extract (divided)
  6. 2 ½ all purpose flour
  7. 1 tsp baking soda
  8. 1 tsp baking powder
  9. 1 tsp ground cinnamon
  10. 1 tsp pumpkin pie spice
  11. 1 tsp ground ginger
  12. ½ tsp salt
  13. 1 ½ cups powdered sugar
  14. ¾ tsp apple cider vinegar
  15. 1 tbsp non-dairy milk
  16. Seasonal jam or preserves (optional)
Allergens: wheat
Tools: Baking sheet, Hand or stand mixer
SERVINGS
14 sandwiches
PREP & COOK TIME
30 min
CALORIES
270
FAT
7g
CARBOHYDRATES
51g
PROTEIN
3g


Get Recipes Delivered

INSTRUCTIONS

1
Mix the wet ingredients

Preheat the oven to 350°F and line two baking sheets with parchment paper. In a large bowl, combine ½ cup butter and the granulated and brown sugar. Mix with a hand mixer (or in a stand mixer), until creamy and light in color. Add the pumpkin puree and vanilla extract, and mix on low speed until combined.

2
Mix the dry ingredients & bake

Add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, ginger, and salt, and mix just until a dough is formed (the dough will be wet). Using a tablespoon, scoop heaping tablespoons onto the parchment paper, about 24- 30 cookies. Bake until the cookies have puffed up a bit and are mostly firm to the touch, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes before transferring cookies to a wire rack.

3
Make the frosting

In a large mixing bowl, beat the remaining ½ cup butter until creamy. Add the powdered sugar, apple cider vinegar, remaining ½ tsp vanilla extract, and 1 tbsp non-dairy milk, and mix until creamy and well-combined. If the frosting is too thick, add another tbsp of milk to achieve the right consistency.

4
Make your sandwiches

Spread a little of the frosting on one cookie and top with a dollop of your favorite seasonal jam or preserves (we love fig!). Add another cookie to complete the sandwich and dig in!

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