Pumpkin Spice Sandwich Cookies
I’m totally obsessed with these Pumpkin Spice Sandwich Cookies! They’re like a warm hug on a chilly day.
The cookies are so soft and pillowy, and that cream filling? Pure heaven! Every time I make them, my kitchen smells AMAZING.
They remind me of jumping in leaf piles and sipping hot cider. Trust me, once you try these pumpkin spice sandwich cookies, you’ll be hooked. They disappear so fast at every party I bring them to!
What Ingredients Do I Need for these Cookies?
You don’t need anything fancy for these beauties, just simple pantry staples. Check the recipe card down below for the exact amounts, okay?
- Pumpkin puree: This is what makes your cookies super moist and gives them that cozy pumpkin taste.
- All-purpose flour: Just regular flour works great – it holds everything together and makes them soft.
- Baking powder and baking soda: These little helpers make your cookies rise up nice and fluffy every time.
- Pumpkin pie spice: Here’s the magic – all those warm, cozy fall flavors packed into one easy spice.
- Ground cinnamon: Extra cinnamon never hurts, right? It makes everything smell and taste even better than before.
- Brown sugar: This adds a lovely caramel flavor and keeps your cookies nice and chewy inside.
- Unsalted butter: Butter makes everything better, and you control how much salt goes in your recipe.
- Egg: This holds your dough together and makes the cookies tender and absolutely delicious to eat.
- Vanilla extract: A splash of vanilla makes all the other flavors pop and taste even more wonderful.
- Cream cheese: This creates the most amazing tangy filling that balances out all that cookie sweetness perfectly.
- Confectioners’ sugar: Powdered sugar makes your filling smooth and sweet – no grainy texture at all here.
How to Make Pumpkin Spice Sandwich Cookies?
Ready to bake? Let me walk you through this step by step – it’s super easy, I promise you!
Step 1: Prepare Your Oven and Baking Sheet
First thing…Turn your oven to 350°F. Then line your pan with parchment paper so nothing sticks later.
Step 2: Mix the Dry Ingredients
Grab a bowl and whisk together your 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon salt. Done!
Step 3: Cream Butter and Sugar
Now beat your ½ cup butter, ¾ cup brown sugar, and ¼ cup granulated sugar with your mixer until it’s light and fluffy – takes about 3 minutes.
Step 4: Add Wet Ingredients
Toss in your 1 cup pumpkin puree, 1 egg, and 1 teaspoon vanilla extract. Mix it all up until everything looks smooth and happy.
Step 5: Combine Wet and Dry Ingredients
Here comes the fun part! Slowly add those dry ingredients into your wet mixture. Mix gently until just combined – don’t overdo it.
Step 6: Scoop and Bake Cookies
Scoop tablespoon-sized balls onto your prepared baking sheet. Give them space – about 2 inches apart. Pop them in for 12 minutes total.
Step 7: Cool the Cookies
Move those cookies to your cooling rack right away. Let them chill out completely – maybe 30 minutes or so before you add filling.
Step 8: Prepare the Cream Cheese Filling
Time for the best part! Mix up your 4 oz cream cheese, ¼ cup butter, 2 cups confectioners’ sugar, 1 teaspoon vanilla extract, and ¼ teaspoon cinnamon until super creamy.
Step 9: Assemble the Sandwich Cookies
Spread that filling on one cookie’s flat side. Sandwich it with another cookie and press gently. Can you imagine how good these taste?
Tips for the Best Pumpkin Spice Sandwich Cookies
- Make sure you use pure pumpkin puree from a can, not the pie filling stuff with added spices already.
- Pull them out when they’re still soft – don’t overbake them or they’ll get hard and dry instead.
- Leave your butter and cream cheese out ahead of time so they get nice and soft for easy mixing.
- If your dough feels sticky, just pop it in the fridge for 15 minutes, and it’ll behave better.
- Pick cookies that match in size when you make sandwiches – they’ll look way more professional and pretty together.
Variations and Substitutions
- Want something different? Try maple cream cheese filling by stirring in 2 tablespoons of real maple syrup instead.
- You can swap in Greek yogurt for half the pumpkin if you want them a bit tangier and healthier.
- Throw in white chocolate chips for extra sweetness – they melt in your mouth and taste so good inside.
- Need them gluten-free? Just use gluten-free flour in place of regular flour – works like a charm every time.
- Stir in chopped pecans or walnuts if you love a little crunch with your soft, chewy cookie texture.
Make-Ahead and Storage Tips
Want to prep ahead? Cool! Mix your dough up to 2 days early and keep it covered in the fridge.
You can bake the cookies and store them unfilled for 3 days in a container on your counter. Once you fill them, they’ll stay fresh in the fridge for 5 days – if they last that long!
Pop unfilled cookies in the freezer for 3 months, then just thaw and fill whenever you want them. The filling keeps in the fridge for a day – just let it warm up before spreading.
Recipe FAQs
Can I use canned pumpkin instead of fresh?
Yep! Canned pumpkin is actually easier and works perfectly – I use it all the time myself, honestly.
Why are my cookies spreading too much?
Your dough might be warm. Stick it in the fridge for 15 minutes before baking, and problem solved!
Can I make these cookies without the filling?
For sure! They’re delicious plain – just soft, yummy pumpkin cookies that everyone will love eating alone.
How do I prevent cookies from becoming cakey?
Easy – don’t mix too much and take them out while they’re still soft in the middle.
Can I freeze assembled sandwich cookies?
Absolutely! Freeze them for 2 months in a sealed container, then thaw overnight in your fridge before eating.
What can I use instead of pumpkin pie spice?
Mix your own! Use equal parts cinnamon, ginger, nutmeg, and allspice together – works great and tastes identical.
How thick should I make the filling layer?
About 1 to 2 tablespoons per sandwich is perfect – not too much, not too little, just right.
Can I double this recipe for a party?
Yes! This recipe doubles super easily – just make sure you’ve got enough pans and space to cool them.
Pumpkin Spice Sandwich Cookies
Ingredients
Pumpkin Spice Cookies:
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 4 oz cream cheese (softened)
- 2 cups confectioners’ sugar
- ¼ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F and put parchment paper on your baking sheet – super easy first step!
- Mix your dry ingredients: Put 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, spices, and salt in a bowl.
- Beat butter and sugar: Cream ½ cup butter, ¾ cup brown sugar, ¼ cup granulated sugar for about 3 minutes until fluffy.
- Throw in wet ingredients: Add 1 cup pumpkin puree, 1 egg, 1 teaspoon vanilla extract and mix it all up really well.
- Combine everything: Pour dry ingredients into wet ingredients slowly, mixing gently on low until it just comes together nicely.
- Scoop your dough: Drop rounded tablespoons onto your pan, spacing them 2 inches apart so they don't touch while baking.
- Bake them up: Put in oven for 12 minutes at 350°F – edges should be set but middles still soft.
- Let them cool: Move cookies to your cooling rack right away and wait 30 minutes before filling – patience pays off!
- Whip up filling: Beat 4 oz cream cheese, ¼ cup butter, 2 cups confectioners' sugar, 1 teaspoon vanilla, ¼ teaspoon cinnamon until smooth and creamy.
- Make sandwiches: Spread filling on one cookie, top with another, and gently press together – ENJOY these beauties now!
Notes
- Pure pumpkin puree is best here – pie filling has extra stuff in it already that messes things up.
- Keep unfilled cookies away from filling until you’re ready so they stay crispy and don’t get soggy overnight.
- Pull cookies out when soft – they’ll firm up as they cool down on the rack anyway.
- Match up similar sizes when building sandwiches – looks nicer and everyone gets the same amount of yumminess.
- Use a piping bag for filling if you want them super neat and Instagram-worthy looking every time.
