Pumpkin Cookie Sandwiches
These delicious pumpkin cookie sandwiches combine warm, aromatic fall spices with a creamy filling sandwiched between two soft pumpkin cookies. Perfect for autumn gatherings, after-school treats, or simply enjoying with your favorite hot beverage.
Equipment
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Cookie Scoop
- Wire Cooling Rack
Ingredients
For the Cookies
- 2½ cups all-purpose flour substitute 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup granulated sugar or coconut sugar for a less refined option
- ½ cup brown sugar packed
- ½ cup unsalted butter softened (substitute coconut oil for dairy-free)
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg or flax egg for vegan option
- 1 tsp vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese softened (substitute dairy-free cream cheese if needed)
- ¼ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, use an electric mixer to cream together the butter and both sugars until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla to the butter mixture and beat until well combined. Gradually add the dry ingredients, mixing on low speed just until incorporated.
- Cover the dough and refrigerate for at least 30 minutes.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, until the edges are set but the centers still appear soft. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- While the cookies cool, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, then mix in the vanilla and salt. Beat on medium-high speed for 2-3 minutes until light and creamy.
- Once cookies are completely cool, match them in pairs of similar size. Pipe or spread about 2 tablespoons of filling onto the flat side of one cookie, then gently press the second cookie on top, flat side down. Slightly twist as you press to secure the filling evenly.
Notes
For a lighter version that cuts calories by approximately 25%, try these modifications:
- Replace half the all-purpose flour with whole wheat pastry flour
- Reduce granulated sugar to ¾ cup and use ⅓ cup of honey instead of brown sugar
- Use Neufchâtel cheese (⅓ less fat than regular cream cheese) and reduce powdered sugar to 2 cups
- Add 1 tablespoon of Greek yogurt to the filling for creaminess with less fat Store assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days. These freeze beautifully for up to 3 months.
- Replace half the all-purpose flour with whole wheat pastry flour
- Reduce granulated sugar to ¾ cup and use ⅓ cup of honey instead of brown sugar
- Use Neufchâtel cheese (⅓ less fat than regular cream cheese) and reduce powdered sugar to 2 cups
- Add 1 tablespoon of Greek yogurt to the filling for creaminess with less fat Store assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days. These freeze beautifully for up to 3 months.
Nutrition
Calories: 385kcalCarbohydrates: 58gProtein: 4gFat: 16gSodium: 240mgFiber: 1.5gSugar: 42g
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