If you’ve been wondering how to make pumpkin sandwich cookies, you’re in for a treat! These soft, flavorful cookies capture the essence of fall with a perfect blend of pumpkin and warm spices, making them a hit for any occasion.
This recipe manages common problems like cookie spreading, uneven texture, unclear baking cues, and lacks guidance on storage and ingredient roles.
I know firsthand how daunting it can be to get cookies just right, like that time I ended up with a flat disaster instead of fluffy goodness. Thankfully, this recipe solves that issue, ensuring your cookies turn out tender and chewy, with a satisfying filling to match.
What makes this recipe reliable is that it’s well-tested, and it comes together in about an hour and 45 minutes, including chilling time. You’ll love how easy it is to whip these cookies up for a cozy night in or to impress unexpected guests.
If you’re after more pumpkin flavors, you might want to check out my Orange Gingerbread Cookies.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of regular flour in the cookie dough.
- The recipe contains butter and egg, so it is unsuitable for vegan diets.
- This recipe is not dairy-free because it requires butter as a main ingredient.
- This recipe does not meet keto or low-carb diets because of pumpkin puree and sugars used.
- The recipe is nut-free as it contains no nuts or nut-derived ingredients.
Why You Will Love This Recipe
- Rich Flavor Profile The combination of brown sugar and pure pumpkin creates a warm, inviting taste that’s a hallmark of fall. The pumpkin spice blend adds comforting notes that you’ll love savoring with each bite.
- Soft, Chewy Texture The mix of wet ingredients ensures a soft interior that pairs perfectly with the creamy filling. Each sandwich cookie offers a satisfying chew that makes them hard to resist.
- Make-Ahead Convenience You can chill the dough ahead of time, making it easier to whip up a batch whenever you want a quick dessert. This way, you can always have a sweet treat ready for unexpected guests.
- Seasonal Enjoyment These cookies capture the essence of autumn. Whether served at gatherings or enjoyed on a cozy evening, they’re bound to evoke memories of fall festivities and gatherings with friends and family.
How to Make Pumpkin Sandwich Cookies
- Prep Time: 30 minutes
- Cool Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 Cookie Sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin spice cookie sandwiches filled with cream cheese frosting, perfect for fall.
Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 cup (220g) brown sugar, packed (light or dark)
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons (10ml) pure vanilla extract
- 1 cup (240g) pure pumpkin puree (canned or homemade; do not use pumpkin pie filling)
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon (6g) baking soda
- 1/2 teaspoon (3g) salt
- 1 1/2 teaspoons (3.8g) ground cinnamon
- 1 1/2 teaspoons (3.8g) pumpkin pie spice (blend of cinnamon, ginger, nutmeg; see note below)
Instructions
- Step 1: Prepare the Dry Ingredients
- Step 2: Cream the Butter and Sugars
- Step 3: Add Flavor and Moisture
- Step 4: Incorporate the Dry Mixture
- Step 5: Chill the Dough
- Step 6: Scoop the Dough
- Step 7: Bake until Golden
- Step 8: Cool the Cookies
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1 1/2 teaspoons cinnamon until evenly combined. Whisk thoroughly to avoid clumps and ensure a smooth dough.,
Using a handheld or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1 cup brown sugar, and 3/4 cup granulated sugar together on high speed until the mixture is light and fluffy, about 2 minutes. The mixture should develop air pockets, creating a soft cookie texture.,
Add 1 large room temperature egg, 2 teaspoons vanilla extract, and 1 cup pure pumpkin puree to the butter-sugar mixture. Scrape down the sides of the bowl as needed. Mix just until combined to avoid a dense batter.,
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until the dough is just combined and slightly crumbly. Avoid overmixing to maintain tender cookies.,
Cover the dough and chill in the refrigerator for at least 1 hour. Chilling prevents cookies from spreading too much and promotes thickness.,
Scoop tablespoon-sized balls of dough onto baking sheets lined with parchment paper. Flatten each dough ball slightly to ensure even baking and maintain shape for sandwich assembly.,
Bake at 350°F (175°C) for 12 to 15 minutes. Cookies are done when their edges turn lightly golden and warm pumpkin spice aroma fills the kitchen.,
Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cooling period helps the cookies firm up for frosting application.
Notes
- Room Temperature: Store the cookie sandwiches in an airtight container at room temperature for up to 2 days to preserve softness and flavor.
- Refrigeration: Store in an airtight container in the fridge up to 7 days to maintain the cream cheese filling and extend freshness.
- Freezing: Wrap cookies individually in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- If the dough feels too sticky, chill it for an additional 15 minutes to make scooping easier.
- To prevent excess spreading, ensure butter is softened, not melted, and keep the dough chilled before baking.
- If cookies are not golden by 15 minutes, test doneness by gently pressing edges to confirm they feel firm.
- If frosting becomes too soft, chill it in the fridge for about 10 minutes before applying.
- Use canned or homemade pure pumpkin puree only. Avoid pumpkin pie filling as it contains added sugar and spices.
- Use a good quality all-purpose flour to provide structure while allowing tenderness.
- Brown sugar adds moisture and chewiness with a subtle caramel flavor that balances the sweetness from granulated sugar.
- Unsalted butter at room temperature maintains cookie tenderness and allows control over saltiness.
- One large egg binds ingredients and the room temperature improves mixing and texture.
- Baking soda is crucial for leavening and achieving soft, pillowy cookies.
- For fresh flavor, use ground cinnamon, ginger, nutmeg, or a blend for pumpkin pie spice.
Nutrition
- Serving Size: 1 Cookie Sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pumpkin puree: Use canned or homemade pumpkin puree; avoid pumpkin pie filling as it has added sugar and spices. This ingredient gives your cookies that iconic flavor and moisture.
- Flour: A good quality all-purpose flour works best here for structure. Be cautious about over-mixing to keep them tender; it can lead to tougher cookies.
- Brown sugar: Use light or dark brown sugar for moisture and a subtle caramel flavor. It also helps create a chewy texture, which is great for sandwich cookies!
- Granulated sugar: This adds sweetness and volume. Mix it with brown sugar for depth in flavor and a balanced sweetness that doesn’t overpower the pumpkin.
- Butter: Stick with unsalted butter for control over the final taste. Make sure it’s softened to room temperature for easy mixing; this maintains tenderness in your cookies.
- Egg: One large egg binds everything together. Make sure it’s at room temperature for a smoother batter and a fluffier cookie texture.
- Baking soda: This leavening agent helps the cookies rise. It’s crucial for achieving that soft, pillowy texture, don’t skip it!
- Cinnamon: Ground cinnamon adds warm, cozy flavor that complements the pumpkin. Freshly ground will deepen the flavor even more.
- Ginger: Ground ginger provides a lovely zing. It balances the sweetness and enhances the overall flavor profile of the cookies.
- Nutmeg: A pinch of ground nutmeg rounds out the spices beautifully. It’s warm and aromatic, enhancing the holiday vibe of your cookies.
- Vanilla extract: Use pure vanilla extract for the best flavor. It adds depth and enhances the sweetness of the cookies.
- Powdered sugar: You’ll need this for your frosting. It creates a creamy, sweet topping that holds well when spread on the cookies.
Recipe Tips
- If the cookie dough is too sticky, chill it for an additional 15 minutes to make it easier to handle.
- For cookies that spread too much, ensure your butter is softened, not melted, and use chilled dough before baking.
- If cookies aren’t golden by 15 minutes of baking, check for doneness by gently pressing the edges for a firm texture.
- When frosting is too soft, chill it in the fridge for about 10 minutes to help it firm up before applying.
- If you want to store cookies, place them in an airtight container for up to five days to maintain freshness.
Serving Suggestions
Serve with a warm cup of chai tea or spiced apple cider. Pair with a light spinach salad topped with walnuts and feta cheese.
Use to make ice cream sandwiches or add to a festive dessert platter. Combine with caramel sauce or serve alongside whipped cream.
Top with a drizzle of maple syrup or a sprinkle of toasted pecans. Serve with a dollop of cream cheese frosting or a scoop of vanilla ice cream.
Recipe variations
- You can use canned pure pumpkin as the main ingredient in the dough to keep the soft texture and flavor consistent in how to make pumpkin sandwich cookies.
- Add 1 1/2 teaspoons cinnamon or 1 1/2 teaspoons pumpkin pie spice to the dry ingredients for extra seasonal warmth in the cookies’ flavor profile.
- Either unsalted butter or salted butter can be used, but reduce added salt to 1/4 teaspoon if using salted butter for balanced taste.
- If making more than 12 cookie sandwiches, double the recipe by using 2 cups butter, 2 cups brown sugar, and 5 cups all-purpose flour for larger batches.
- Pumpkin Snickerdoodle Scones are a good reference for incorporating similar spices if you want to adjust the seasoning in pumpkin sandwich cookies further.
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How to Store?
To keep your pumpkin sandwich cookies fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin sandwich cookies in an airtight container at room temperature up to 2 days to maintain softness and flavor.
Refrigeration: Place in an airtight container in the refrigerator up to 7 days to extend shelf life and preserve the cream cheese filling.
Freezing: Wrap cookies individually in plastic wrap and place in a freezer-safe container up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
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