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Sinisterly Sweet Pumpkin Buttercream Cookies

Sinisterly Sweet Pumpkin Buttercream Cookies

Watch your kitchen transform into a delicious pumpkin patch with these baked beauties.

  • Prep Time: 35 MINS
  • Cook Time: 10 MINS
  • Total Time: 45 MINS
  • Yield: 10 Sandwich cookies (Approx.) 1x
  • Author:
  • Joyce Mrad

Scale

Ingredients

  • 2 cups all-purpose flour
  • 1 cup plant-based butter, cold
  • 1/2 cup cane sugar
  • 1/2 cup dark cacao powder
  • Pinch of salt

BUTTERCREAM:

  • ¾ cup unsalted butter (room temperature)
  • ½ cup canned pumpkin puree*
  • 2 ½ cups icing sugar (sifted)
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon pink salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Cut butter into small cubes.
  3. Make a dry batter with flour, cacao powder and salt. Whisk to aerate and combine.
  4. Beat butter in an electric mixer until creamy. (Approx. 3 mins)
  5. Add the sugar and beat until fluffy.
  6. Mix in remaining ingredients, adding 1/3 of dry batter at a time.
  7. Scrape down excess batter from the sides.
  8. You should get a crumbly cookie mix that sticks together when you press it.
  9. Use your hands to form a cookie dough ball.
  10. Place dough between two sheets of lightly floured parchment.
  11. Roll out the dough. (Ideal thickness: ¼”)
  12. Use a pumpkin cookie cutter to cut your cookie shape.
  13. Bake for 10-14 minutes. (Or until your cookies look firm and dry)
  14. Transfer the freshly baked cookies to a wire rack. Let them cool for a few minutes.
  15. Create cookie sandwiches by filling homemade buttercream between two cookies.

BUTTERCREAM:

  1. Soften your butter by letting it sit at room temperature for 1 hr. That way, it doesn’t form any clumps when you combine it with sugar.
  2. Beat butter in a large mixing bowl. (30 secs)
  3. Add the pumpkin puree and mix.
  4. Sift and add ½ cup of sugar one at a time to prevent lumps.
  5. Add spices and mix until well combined
  6. Add in the sea salt and vanilla extract. Mix on low speed until just combined.

Notes

*Use canned pumpkin puree, not pumpkin pie filling.

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