September 25, 2014
"This is a recipe for Pumpkin Oreos, but the Pumpkin Buttercream is posted as a separate recipe. Really, you could fill these puppies with whatever filling you want, the frosting from my Tiramisu Cupcakes comes to mind immediately! Awesome, eh? From wineandglue dot com."
- Serving Size: 1 (22.8 g)
- Calories 84.1
- Total Fat - 4.5 g
- Saturated Fat - 2.7 g
- Cholesterol - 19.1 mg
- Sodium - 81.4 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 1.1 g
- Sugars - 6.4 g
- Protein - 1.4 g
- Calcium - 13 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl on your stand mixer, cream together the brown sugar and the butter until well combined. Slowly mix in the vanilla, then the egg, then the melted chocolate.
Slowly add in the flour mixture a little at a time until fully combined. Place the dough in the refrigerator for at least one hour. DO NOT SKIP THIS STEP!!!
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
Make one inch sized dough balls with a cookie scoop and space them approximately two inches apart. Push them down lightly with the bottom of a glass, and bake for 7 to 10 minutes. Rotate the pan halfway through baking.
Let cool on the pan for about two minutes before cooling completely on a wire rack.
Let the cookies cool completely before spreading pumpkin buttercream frosting between them and making a sandwich. You can use any flavor buttercream frosting that floats your boat!
If you have any left over, store in an airtight container.
TIP: keep the dough in the fridge between batches. DO NOT place dough on a warm pan. If you need to reuse the cookie sheet, run it under cold water to cool it off and dry thoroughly before making the next batch.
Tips & Variations
No special items needed.