These Pumpkin Cookie Butter Ginger Sandwich Cookies are a delightful fall treat that combines the flavors of pumpkin, ginger, and cookie butter in a soft and chewy cookie.
Ingredients: 1 cup pumpkin puree. 1 cup cookie butter spread. 1/2 cup brown sugar. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon ground cinnamon. 1/2 tablespoon ground ginger. 1/4 tablespoon ground nutmeg. 1/4 tablespoon ground cloves. 1/4 cup granulated sugar for rolling cookies.
Instructions: Preheat your oven to 350F 175C and line two baking sheets with parchment paper. In a large mixing bowl, cream together the pumpkin puree, cookie butter, brown sugar, and granulated sugar until well combined. Beat in the egg and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Using a cookie scoop or spoon, scoop out dough balls and roll them in granulated sugar. Place the coated dough balls on the prepared baking sheets, leaving space between each cookie. Flatten each dough ball slightly with the back of a spoon or your fingers. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once the cookies have cooled, spread a generous amount of cookie butter on the bottom of one cookie and top it with another cookie to form a sandwich. Repeat the process with the remaining cookies. Serve and enjoy these delicious Pumpkin Cookie Butter Ginger Sandwich Cookies!
Prep Time: 20 minutes
Cook Time: 12 minutes
Tardis
