Go Back
Pumpkin Spice Sandwich Cookies

Pumpkin Spice Sandwich Cookies

Soft pumpkin-spiced cookies sandwich a creamy filling for a cozy seasonal treat that delights every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 12 Cookies
Calories 180 kcal

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.