Pumpkin Sandwich Cookie – Pumpkin spice cookie that is chewy and soft, filled with a cinnamon spiced cream cheese buttercream smushed together for a perfect fall treat!
If there’s one thing I look forward to during the fall season, it’s the perfect blend of warm spices and the comforting flavor of pumpkin in all sorts of treats! These Pumpkin Sandwich Cookie are everything you love about autumn wrapped up in a sweet treat. Soft, fluffy pumpkin cookies filled with a smooth cream cheese frosting—the perfect fall season dessert to enjoy with a cup of coffee or a cozy blanket.
Whether you’re looking for new pumpkin recipes to try or something easy to whip up for gatherings, these cookies are just what you need to make this time of year extra delicious!
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Why You’ll Love This Recipe:
- Soft and Chewy Texture: These cookies have a perfect chewy texture with just the right amount of pumpkin flavor.
- Perfect for Fall: The combination of pumpkin pie spice, brown sugar, and cream cheese frosting makes these cookies a must for the fall season.
- Simple Ingredients: You only need a few pantry staples like pumpkin puree, unsalted butter, and purpose flour to whip up these delicious cookies.
- Creamy Filling: The rich and smooth cream cheese filling adds a perfect contrast to the soft pumpkin cookies.
- Make-Ahead Friendly: These pumpkin sandwich cookies store well in an airtight container, so they’re great for making a day or two ahead of time.
Ingredients –Pumpkin Sandwich Cookie
Here’s everything you’ll need to make these irresistible pumpkin sandwich cookies. Please check out the recipe card at the bottom for the list of all ingredients and instructions!
- Pumpkin puree
- Unsalted butter (room temperature)
- Brown sugar
- Purpose flour
- Pumpkin pie spice
- Cream cheese
- Powdered sugar
- Teaspoon vanilla extract
- And a few other pantry staples like baking powder, egg yolk, and salt!
Step-by-Step Instructions:
Next, here is how to make these Pumpkin Cookie Sandwich, and to find the full list of instructions, the recipe card is at the bottom of the page!
- Prepare the Wet Ingredients: In a large bowl, whisk together the unsalted butter, brown sugar, and pumpkin puree until smooth. Add the egg yolk and teaspoon vanilla extract, then mix on low speed until everything is combined.
- Mix the Dry Ingredients:
In a medium bowl, combine the purpose flour, pumpkin pie spice, salt, baking powder, and a pinch of teaspoon ground cinnamon. Slowly add the flour mixture to the wet ingredients and gently fold using a spatula until just combined. - Form the Cookie Dough: Using a cookie scoop, form dough balls (about 3 tablespoons of dough each) and place them on ungreased cookie sheets lined with parchment paper.
- Bake the Cookies: Heat oven to 350°F and bake the cookies for 10-12 minutes. The cookies should have a slight rise and a soft, chewy texture. Let them cool on a cooling rack.
- Make the Cream Cheese Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat package cream cheese, unsalted butter, and powdered sugar on medium speed until light and fluffy. Add teaspoon vanilla extract, a pinch of teaspoon ground nutmeg, and teaspoon ground ginger for a hint of warm spices. Beat on high speed for 1-2 minutes until smooth.
- Assemble the Sandwiches: Spread or pipe the cream cheese frosting onto the flat sides of half the cooled cookies. Sandwich the remaining cookies on top, pressing gently to secure. You’ll want about ¼ inch of frosting in the middle for the perfect balance!
Tips and Tricks – Pumpkin Cookie Sandwich
- Blot the Pumpkin Well: To avoid overly wet dough, make sure to blot the pumpkin puree with paper towels until most of the excess moisture is gone. This helps maintain the chewy, fluffy pumpkin cookies texture.
- Don’t Overmix: When you combine the flour mixture with the wet ingredients, be sure to fold gently with a rubber spatula. Overmixing can lead to denser cookies.
- Chill the Dough: For even more pronounced flavors and better cookie structure, chill the cookie dough for 20-30 minutes before baking. This step isn’t required, but it’s a great trick for achieving thicker, chewier cookies.
- Measure Flour Correctly: Be sure to spoon and level your all-purpose flour to avoid using too much, which could make the cookies dry. If you use a cup butter or hand mixer, overpacking the flour can cause dryness.
- Room Temperature Ingredients: For the best results with your cream cheese frosting, ensure both the cream cheese and unsalted butter are at room temperature before you start mixing. This will give you a smooth, creamy texture.
- Piping for : If you’re using a piping bag for the frosting, chill it for 5-10 minutes after filling the bag. This will make piping the frosting easier and more controlled, especially if you’re aiming for that perfectly neat look.
Recommended Tools:
- Parchment paper for easy baking and clean-up
- Electric mixer or hand mixer for making the frosting
- Cooling rack to ensure the cookies cool evenly
- Cookie scoop for consistent dough balls
- Wilton piping tip #1M for even frosting distribution
FAQs – Pumpkin Sandwich Cookie
Q: Can I make these cookies ahead of time?
A: Absolutely! These cookies are perfect for making ahead. Just store them in an airtight container in the fridge for up to 3 days.
Q: Can I substitute the cream cheese frosting?
A: If you’re not a fan of cream cheese, you can swap it out for a simple buttercream frosting, or even add a dash of maple syrup to give it an extra fall flavor twist!
Q: Can I make these cookies gluten-free?
A: Yes, you can make these pumpkin cookie sandwiches gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend, such as Bob’s Red Mill gluten-free flour. Keep in mind that the texture may differ slightly, but the cookies will still be delicious!
Q: How do I prevent the cookies from getting too soft or soggy?
A: To avoid soggy cookies, make sure to blot the pumpkin puree well before using it, and store the assembled cookies in an airtight container to maintain their chewy texture.
Storing and Freezing
To store your Pumpkin Sandwich Cookie, place them in an airtight container at room temperature for up to 3 days. If you’d like to store them longer, individually wrap each cookie in plastic wrap and freeze for up to 2 months. Let the cookies thaw at room temperature before serving for the best texture.
Freezing – Pumpkin Sandwich Cookie
For longer storage, individually wrap each sandwich in plastic wrap and freeze them for up to 2 months. Allow the cookies to thaw in the refrigerator or at room temperature before serving.
If you loved these Pumpkin Sandwich Cookie, don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
FOR MORE PUMPKIN RECIPES HERE ARE SOME!
- The Best Spiced Mini Pumpkin Cake Recipe
- Moist Biscoff Pumpkin Bread with Streusel
- Frosted Pumpkin Sugar Cookie With Cream Cheese
- Caramel Spice Cake With Salted Caramel Frosting
Recipe
Pumpkin Sandwhich Cookie
Ingredients
For the pumpkin cookies
- 9 tablespoons brown butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- ⅓ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon corn starch
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 ½ cups all-purpose flour spooned and leveled
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cardamom optional but highly recommend
For the Cinnamon Cream Cheese Frosting
- 4 ounces cream cheese softened
- ½ cup unsalted butter softened
- ¼ teaspoon vanilla extract
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- In a medium saucepan, melt the butter over medium heat, swirling the pan occasionally. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it! Once browned, remove from heat and let it cool slightly. The butter should be warm but not hot. Let it cool for about 10-15 minutes.
- While the butter is cooling, Start by blotting your pumpkin. Spread the pumpkin puree evenly on a flat surface, like a plate or a sheet pan. Place a paper towel over the top and lightly press to absorb the excess liquid. Repeat this step at least five more times. You should have about 3-4 tablespoon of pumpkin left. Alternatively, or the cheesecloth method: Place the pumpkin puree in the center of a cheesecloth, twist it tightly to squeeze out the excess liquid, and let it sit for a few minutes before unwrapping and using.
- In a large mixing bowl, whisk together the slightly cooled browned butter, granulated sugar, and brown sugar vigorously for 1 ½ minutes. Add the egg and whisk vigorously for 45 more seconds. The mixture should lighten up in color and look like a thick paste. Stir in the vanilla extract and blotted pumpkin puree, and whisk for about 1 minute until fully combined.
- Add the flour, baking powder, salt, corn starch, cinnamon, and pumpkin pie spice. Switch to a rubber spatula and gently fold the mixture until just combined.
- Scoop the dough into balls using about 3 tablespoons of dough per cookie, Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Place in the fridge while the oven preheats.
- Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. In a medium shallow bowl, mix the ¼ cup granulated sugar, pumpkin pie spice, and optional ground cardamom. Set aside.
- When the oven is up to temperature, roll the cookies in the cinnamon-sugar mixture and bake for 10-12 minutes, until the edges are lightly golden and the centers are soft. If the cookies don’t spread flat, gently press them down with the bottom of a cup or spatula to create an even, flat surface. Aim for them to be ¼ inch thick.
- Allow the cookies to cool on the baking sheet. While the cookies are cooling, make the frosting.
For the frosting
- In the bowl of an electric mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened butter and cream cheese on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes. With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla, ground cinnamon, and salt. Once combined, increase the speed to medium and beat until smooth and fluffy, about 1-2 minutes.
- Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the bottom sides of half of the cookies. If using a piping bag, Wilton tip #1M is recommended for even distribution. Sandwich the remaining unfrosted cookies on top, pressing gently to secure.
Owen says
cookies and filling were delicious! If you’re looking for a pumpkin flavor that isn’t too bold or overpowering this is it! I found this recipe on instagram, super easy to follow. Only thing i noticed was after i added flour the dough was not very doughy so i did need to add a little more, im sure i made a mistake, i am a baker myself so today i was making recipe after recipe for thanksgiving tomorrow.
Anonymous says
My family loved this!