- While the cookies cool, combine all the frosting ingredients in the stand mixer on low (speed 2) until light and fluffy.
- Once cookies are completely cool, use a small ice cream scoop or spoon and cover half of the cookies with a small scoop of icing. Place the other half of the cookies on top to create a sandwich.
TIP: The batter can also be used to make pumpkin bread. Divide the cookie batter between 2 buttered and floured 9-x-5 x-4-inch loaf pans and bake at 350ºF for 40–50 minutes.
Helpful Tools: 2 cookie sheets, parchment paper, fine-mesh colander/sifter, large mixing bowl, stand mixer with flat beater, spatula, medium (2-ounce) and small (1-ounce) ice cream scoops, cooling rack
This recipe originally appeared in The Kitchen Decoded by Logan Levant and Hilary Hattenbach.