Description
Delight in these festive Pumpkin Sandwich Cookies, featuring soft pumpkin-spiced cookies filled with creamy, colorful cream cheese frosting. Perfect for autumn celebrations or a cozy treat any time of year.
Ingredients
Scale
Pumpkin Cookies
- 2⅓ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 large egg, at room temperature
Cream Cheese Frosting
- ½ cup unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2.5-3 cups powdered sugar
- 1 teaspoon milk
- Orange food color
- Black food color
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together the all purpose flour, baking soda, salt, and pumpkin pie spice. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment or a hand mixer, beat the unsalted butter until smooth and creamy. Add the brown sugar and continue to beat until the mixture is well combined and smooth.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and pumpkin puree until fully incorporated.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients and mix just until combined. Avoid overmixing.
- Chill Dough: Cover the cookie dough and refrigerate for 2 hours to firm up, making it easier to handle as it can be a bit sticky.
- Shape Cookies: Preheat oven to 350°F. Line two baking sheets with parchment paper. Portion the dough by taking about 1/8 cup (approximately 2 tablespoons) per cookie. Optionally, press each dough ball lightly with the back of a measuring cup to create flatter cookies.
- Bake Cookies: Bake in the preheated oven for 13 minutes. Remove from oven and allow cookies to cool completely on the baking sheets.
- Make Frosting: Beat together the unsalted butter and cream cheese until smooth and creamy. Gradually add powdered sugar, about ½ cup at a time, mixing thoroughly after each addition.
- Finalize Frosting: Stir in vanilla extract and milk, whipping until the frosting is smooth and fluffy.
- Color Frosting: Divide the frosting into three portions. Leave one portion plain and color the other two portions with orange and black food coloring respectively.
- Assemble Sandwich Cookies: Spread a generous amount of frosting on the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies and frosting.
Notes
- Chilling the dough is essential to handle stickiness and improve cookie shape.
- Pressing the cookies with a measuring cup is optional but helps achieve a uniform flatter cookie.
- Use room temperature ingredients to ensure smooth mixing and creamy frosting.
- Store assembled sandwich cookies in an airtight container in the refrigerator to maintain freshness.
- Adjust the powdered sugar quantity in frosting for preferred sweetness and consistency.
- You can skip food coloring if desired, the plain cream cheese frosting pairs wonderfully with pumpkin spice cookies.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
