Hello again! Lise here from Mom Loves Baking. Halloween is almost here and have I got a yummy treat to share with you. I should call them Faux Pumpkin Sandwich cookies because there isn’t any pumpkin in them. They are made with Pumpkin Spice Jello Pudding. Have you ever made cookies with pudding? They are so soft and moist, but not cakey. So yummy!
I found these Halloween chocolate chips in Target and thought they were super cute. I found the pumpkin spice Jello at Walmart. These are both seasonal items, so if you see them, you better scoop them up quick before they sell out.
I think this is the most perfect cookie batter I’ve ever made. It’s not too thick and it’s so easy to handle. It doesn’t stick to your hands when you’re rolling the cookie dough into balls. Then I flattened them a bit with my hand and added some extra chips on top to make them look pretty.
It’s important not to over bake these cookies since they have a filling. You want them to be soft. They will look like they’re not quite done when they come out but will firm up as they cool.
The filling is my favorite chocolate buttercream recipe. You can use it for frosting cakes or eating right out of the bowl. It’s that good!
It’s amazing to me that these cookies really do taste like pumpkin with a hint of pumpkin pie spice. It’s not too overpowering though. I just love pumpkin and
chocolate together. How about you? These festive cookies are perfect for a Halloween party, football gathering or to cure that pumpkin craving that comes around this time of year. Enjoy!
- 2½ c. (350g) all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 (3.4 oz/96g) box of pumpkin spice pudding (Jello brand)
- ¾ c. (170g) unsalted butter, at room temperature
- 1 c. (220g) brown sugar
- 2 large eggs, room temperature
- 1 T. vanilla extract
- 1 (10 oz./283g) bag of Halloween Semi-Sweet Chocolate and Orange Colored Morsels
- (Nestle brand)
- ½ c. (113g) unsalted butter, at room temperature
- 4 c.(480g) confectioners sugar, sifted
- ¾ c. (60g) unsweetened cocoa powder, sifted
- ⅔ c. (150ml) heavy whipping cream
- 2 tsp. vanilla extract
- 1 disposable decorating bag (I used Wilton 16")
- #1M pastry tip
- Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda,
- baking powder and pumpkin spice pudding mix. Place the butter and brown sugar in
- a large bowl. With an electric mixer on medium speed, beat for 3 minutes. Then
- add eggs, one at time, followed by vanilla. Beat on medium for another minute.
- Scrape down sides. Then reduce to low speed and add dry ingredients. Combine
- until just incorporated. Fold in 1 cup of the chocolate chips (reserving ½ cup
- of chips for the top of cookies).
- Line a large baking sheet with a baking mat or parchment paper. Measure about 2
- tablespoons of dough per cookie. Roll into a ball. Space the cookies 2 inches
- apart. Slightly flatten the cookies using the palm of your hand. Place about 5
- chips on top of each cookie. Bake for 8-10 minutes or just until set. DO NOT
- OVERBAKE! Let cool for 5 minutes before transferring to cooling rack.
- Meanwhile, prepare the filling. Place butter in a large bowl and beat with an
- electric mixer on medium speed for 2 minutes. With mixer on low speed, gradually
- add half of the sugar and cocoa powder, then half of the cream. Beat on low
- until combined. Add the remaining sugar, cocoa and cream. Add vanilla. Beat on
- low until combined. Then turn speed up to medium high and beat for 2-3 minutes.
- Frosting should be creamy and slightly shiny. If it's dull looking and too
- thick, add a little more cream. Try 1-2 more tablespoons, then beat again on
- medium for about 30 seconds. Repeat, if needed.
- Fill cookies. I used a decorating bag fitted with a #1M tip. You can also just
- spread the filling with a spoon or spatula. Makes 10-12 sandwich cookies.
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