Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe

If you’re craving a cozy, fall-inspired treat that’s as fun to make as it is to eat, you’re in the right place. This Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe is honestly one of my favorites to bake when the leaves start turning and the air feels a little crisp. Each cookie sandwiches together soft, spiced pumpkin cookies with a luscious cream cheese frosting that’s just the right hint of tangy sweetness. Trust me, once you try these, you’ll be baking them again and again!

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Ingredients & Why They Work

Every ingredient in this Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe has a purpose. Together, they create cookies that are moist and flavorful with frosting that’s rich yet perfectly balanced. Here’s a quick rundown of the essentials you’ll want to grab, along with some tips on picking the best options.

• All-purpose flour: The base that gives structure to the cookies—go for a good quality brand for consistent results.
• Baking soda: Helps the cookies rise slightly and gives them that tender crumb.
• Salt: Just a pinch enhances all the flavors without being noticeable on its own.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that brings the signature autumn warmth.
• Unsalted butter: At room temperature to cream smoothly, it adds richness and keeps the cookies tender.
• Brown sugar: Adds a lovely molasses flavor and moisture, key to those soft pumpkin cookies.
• Vanilla extract: Rounds out the flavors beautifully—don’t skip this!
• Pumpkin puree: Use canned pumpkin (not pumpkin pie filling) for smooth texture and authentic flavor.
• Large egg: Helps bind the dough and adds a bit of fluffiness.
• Cream cheese: For a frosting that’s creamy and tangy, always at room temperature so it blends perfectly.
• Powdered sugar: Adds sweetness and thickness to the frosting without grit.
• Milk: Just a touch lightens the frosting to easy-spread consistency.
• Food coloring (orange and black): Optional but fun for festive flair especially around Halloween or fall parties.

Make It Your Way

I love how versatile this Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe can be. Whether I want them classic or a little adventurous, it’s easy to tweak without losing any of their signature charm. You can totally run with it and add your own spin!

• Variation: I once swapped half the all-purpose flour with whole wheat flour for a nuttier flavor—delicious and a bit heartier while still tender.
• Dietary change: For a dairy-free version, try using vegan butter and cream cheese substitutes—they worked surprisingly well!
• Seasonal twist: Add toasted pecans or walnuts to the dough for extra texture and flavor if you want a crunch surprise.
• Difficulty level: Don’t shy away if you’re new to baking; chilling the dough really helps you handle it with ease.

Step-by-Step: How I Make Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe

Step 1: Whisk and cream your bases

Start by whisking the flour, baking soda, salt, and pumpkin pie spice in a bowl—this makes sure those warming spices are evenly spread. Then, using a stand mixer or your trusty hand mixer, cream the room-temperature butter until silky smooth. Add in brown sugar and keep beating until the mixture is light and fluffy; that step really builds the cookie’s texture and sweetness layer. Next, mix in the egg, vanilla extract, and pumpkin puree until everything is just combined—no overmixing here, just enough to bring the dough together.

Step 2: Chill and shape the dough

This is a game changer. Because the dough is a little sticky, placing it in the fridge for about 2 hours (or until firm) makes it way easier to handle. Once chilled, line two baking sheets with parchment, then scoop out roughly 2 tablespoons (about 1/8 cup) per cookie. I like to press mine down a bit with the back of a measuring cup for a flatter cookie, but that’s totally optional—if you want puffy cookies, just leave them rounded.

Step 3: Baking magic

Bake at 350°F for 12-13 minutes. You’ll know they’re done when edges are set but the centers still look soft—don’t overbake, or they risk turning crumbly. Remove from the oven and let them cool completely on the baking sheets before moving on to frosting. I always remind myself: patience here is key for perfect texture and sandwich success.

Step 4: Whip the cream cheese frosting

While the cookies cool, beat together the butter and cream cheese until gloriously smooth and creamy. Then add the powdered sugar a half cup at a time, mixing well after each addition so your frosting stays velvety and lump-free. Stir in vanilla extract and milk until your frosting reaches a smooth, spreadable consistency—add more milk if it feels too stiff. Divide your frosting into three parts: one stays plain, and color the others with orange and black for a festive look that’s sure to impress.

Step 5: Assemble the pumpkin sandwich cookies

The most fun part! Use a pastry bag or simply a spoon to pipe or dollop a generous scoop of frosting onto the flat side of one cookie, then sandwich it gently with another cookie. Press lightly so the frosting squishes to the edges without spilling out everywhere. Repeat with your remaining cookies, alternating frosting colors to mix things up visually. The result? Pumpkin sandwich cookies that taste as wonderful as they look!

How to Serve Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple with sprinkles dusted lightly on the orange-tinted frosting for a playful touch. Sometimes, I use finely chopped toasted pecans on the edges for a little crunch contrast—which pairs wonderfully with the creamy frosting. An edible gold dust or a small pumpkin-shaped candy on top makes them party-perfect if you want to impress guests.

Side Dishes

These cookies are fantastic on their own with a hot cup of chai or spiced latte, but for a cozy dessert spread, I love pairing them with warm apple cider or a scoop of vanilla ice cream on the side. They also work surprisingly well alongside a fresh fruit salad with citrus notes to brighten things up.

Creative Ways to Present

For Halloween parties, I’ve used cookie stands to arrange these beauties in a pumpkin shape, alternating frosting colors for a festive pop. Wrapping each cookie individually in cellophane with a cute ribbon makes for adorable gift giving. And if you’re into food styling, I enjoy topping the sandwiches with tiny fall leaves made of fondant or edible glitter for a little magic.

Make Ahead and Storage

Storing Leftovers

After assembling, I store my pumpkin sandwich cookies in an airtight container in the fridge. This keeps the cream cheese frosting fresh and the cookies soft for up to 4 days. They’ll be slightly firmed up from chilling but soften back nicely at room temp if left out for 15-20 minutes before enjoying.

Freezing

I’ve frozen both the cookies alone and the assembled sandwich cookies. For best results, freeze cookies flat on a tray first, then wrap tightly in plastic wrap and place in a freezer-safe bag. The frosting can be added after thawing if you want fresher texture. Assembled sandwiches freeze well too, just thaw slowly in the fridge overnight to avoid sogginess.

Reheating

Because these are sandwich cookies with frosting, reheating is more about enjoying them at room temperature. If you want that fresh-baked warmth, I suggest removing the frosting layer before warming the cookies in a low-temp oven (about 300°F for 5 minutes), then assembling after they cool slightly.

FAQs

Final Thoughts

These Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe have become a delightful favorite in my kitchen—every bite feels like a little hug from fall itself. The balance of spices, the softness of the pumpkin cookie, and that dreamy cream cheese filling all come together to make a dessert that’s truly memorable. If you’re looking for a recipe to celebrate the season or impress friends (or just treat yourself), give these a try. I promise, you’ll find yourself making them year after year!

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