If It Ain’t Broke, Don’t Make Pumpkin Chocolate Chip Cookies with Marshmallow Maple Creme

I never should have messed with it. The cookie recipe that my family will probably publish in my obituary, already tasted like pumpkin spice and everything nice. So I’m not sure why I thought our beloved pumpkin chocolate chip cookies would be even more cherished by turning them into sandwiches with marshmallow maple cream and honey chocolate drizzle.

Don’t get me wrong, these palm-size sandwiches taste like everything that’s charming about fall. They are soft, with bites of chocolate and warm spices, stuffed with creamy maple filling and a drizzle of glossy honey chocolate sauce.

But my family has more than 10 years under its soft-pants belt with this cookie and they just weren’t interested in change. I came home with a full container, vowing only to make them again for strangers. I guess you just don’t mess with tradition. Because these pumpkin chocolate chip whoopie cookies with marshmallow maple creme are darn delicious.

Sweet wishes

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Pumpkin Chocolate Chip Sandwich Cookies with Maple Creme

Staci at Random Sweets

I've elevated our traditional pumpkin chocolate chip cookie by sandwiching them between marshmallow maple creme and drizzling them with honey chocolate ganache.

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Prep Time 1 hour hr

Cook Time 17 minutes mins

Total Time 1 hour hr 17 minutes mins

Course Dessert

Cuisine American

Servings 30 cookie sandwiches

Calories 435 kcal

Ingredients

  

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Pumpkin Chip Cookies

• ▢ 1½ cups unsalted butter, softened to room temp (3 sticks)
• ▢ 2 cups brown sugar
• ▢ 1 cup sugar
• ▢ 15 oz pure pumpkin, NOT pumpkin pie mix
• ▢ 1 egg, large
• ▢ 1 teaspoon pure vanilla extract
• ▢ 4 cups all-purpose flour
• ▢ 2 cups quick-cooking oats
• ▢ 2 teaspoons baking soda
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1 teaspoon salt
• ▢ 2 cups semisweet chocolate chips

Marshmallow Maple Creme

• ▢ 1 cup powdered sugar
• ▢ 1 cup unsalted butter, softened to room temperature (2 sticks)
• ▢ 7 oz marshmallow creme
• ▢ 2 teaspoons maple extract

Honey Chocolate Ganache Drizzle

• ▢ ½ cup semisweet chocolate chips, or 1/2 cup chopped semisweet chocolate
• ▢ 1 tablespoon honey
• ▢ ½ cup heavy cream

Instructions

 

Pumpkin Chip Cookies

• Heat oven to 350°F.
• In a large bowl, cream butter and sugars.
• Beat in the egg, pumpkin and vanilla.
• In a large bowl, combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in the chocolate chips.
• Drop scoops 2 inches apart on ungreased baking sheets. Make them large, like 6 per cookie sheet.
• Bake for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Marshmallow Maple Creme

• Beat together sugar and butter with an electric mixer on high for 2 minutes.
• Whip in the marshmallow creme and maple extract on medium speed until smooth.
• Set aside at room temperature for up to two hours.
• When cookies are completely cooled, spread creme on one cookie and sandwich another cookie on top. Set on wax paper.

Honey Chocolate Ganache Drizzle

• Put honey and chocolate in a small bowl.
• In a small saucepan over medium heat, slowly bring cream just barely to a boil. Pour the hot cream into the chocolate and honey; let stand for 1 minute. Stir until melted and smooth.
• Drizzle onto tops of cookie sandwiches.

Nutrition

Calories: 435kcalCarbohydrates: 55gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 52mgSodium: 170mgPotassium: 173mgFiber: 2gSugar: 36gVitamin A: 2820IUVitamin C: 1mgCalcium: 50mgIron: 3mg

Keyword chocolate, honey, maple, pumpkin

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All text and images © Staci Mergenthal • Random Sweets

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