There’s something that feels so wrong yet so right about pairing together one baked good with another unbaked one. Frankly, I think it’s great because you get to experience the best of both worlds. Isn’t the hardest part of making cookies refraining from eating all the dough so that you have some to eat after fully baking?
When you make a treat like my Pumpkin Chocolate Chip Cookie Dough Stuffed Sugar Cookie Sandwiches, you’ll enjoy both wonderful aspects of baking in a single treat. But to save you the hassle of making two kinds of cookie dough just so that you can keep one raw and bake the other, we use Pillsbury’s Holiday Shape cookie dough as the element we bake. That semi-homemade shortcut makes life easier, but we still go for a homemade cookie dough filling. That dough is completely egg-free and safe to eat.
All in all, these half-baked treats won’t take you long to put together. They’re indulgent, as all things involving cookie dough should be, making a great change from pumpkin pie for your Thanksgiving dessert. It is an especially good option to have on hand for picky eaters who don’t like pumpkin pie; everyone loves cookie dough.
I will say, considering how rich these are, they are still addicting. I dished out a Pumpkin Chocolate Chip Cookie Dough Stuffed Sugar Cookie Sandwich to both my boyfriend and I, and when he finished his first one, he solemnly asked, “Do we each only get to eat one?” He was relieved to find out that he was welcomed to have another.
A Few Tips Before You Get Cooking:
- I also use this Pumpkin Chocolate Chip Cookie Dough Filling in my Pumpkin Chocolate Chip Cookie Dough Bites.
- Definitely keep these chilled in the fridge before serving.
- Go for dark or white chocolate chips if you prefer.
- Needless to say, you cannot actually bake this safe-to-eat cookie dough. It has no eggs and is meant to be eaten uncooked.
Pumpkin Cookie Dough Sugar Cookie Sandwiches
By The Smart Cookie Cook
Ingredients:
- 2 packages Pillsbury Holiday Shape Turkey cookies, baked according to box directions
- 1 stick (8 tbsp). butter, softened
- 1 cup dark brown sugar
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 2 tsp. vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp. salt
- 1 tsp. cinnamon
- 1 cup milk chocolate chips
Directions:
- Place butter, both sugars, pumpkin, vanilla, flour, salt and cinnamon in a standing mixer and beat on low until the ingredients start to come together. Scrape down sides and increase speed to medium and beat for 1 minute, until evenly combined. Fold in chocolate chips.
- Spread about 1-2 tbsp. onto the bottom of a cookie in a thick, even layer. Place another cookie on top, pressing together lightly. Continue with remaining cookies until they’re all sandwiched.
- Chill in fridge for at least 2 hours before serving, or overnight. Store in fridge in an air-tight container.
