Best 2 Fall Pumpkin Sandwich Cookies Recipes

Fall is in the air, and the scent of pumpkin spice lattes and pumpkin bread is everywhere. If you're looking for a sweet and seasonal treat, these fall pumpkin sandwich cookies are the perfect recipe. Made with pumpkin puree, spices, and a creamy filling, these cookies are sure to be a hit with everyone.

These fall pumpkin sandwich cookies are the perfect autumn treat. They're soft and chewy, with a delicious pumpkin flavor. The cream cheese filling is smooth and creamy, and it pairs perfectly with the pumpkin cookies. These cookies are also easy to make, so they're perfect for busy families.

In addition to the fall pumpkin sandwich cookies recipe, the article also includes recipes for pumpkin whoopie pies, pumpkin chocolate chip cookies, and pumpkin bars. These recipes are all easy to follow and are sure to be a hit with your family and friends. So gather your ingredients and preheat your oven, because it's time to bake some pumpkin treats!

Let's cook with our recipes!

PUMPKIN SANDWICH COOKIES

Pumpkin Sandwich Cookies image

Ah, pumpkin! Little sandwich cookies full of delicious, healthy spicy pumpkin & smooth & creamy cream cheese filling. Wonderful with a mug of hot cider (or even Recipe#235381 if you are staying home by the fire). Found in The Washington Post who adapted it from a Land O' Lakes recipe (mmmm butter). The cookie sandwiches be made assembled, covered and refrigerated for 3 days. Unfilled cookies can be cooled completely, individually wrapped with plastic wrap and frozen for a month. Defrost, still wrapped, for 30 minutes at room temperature before filling. The filling can be assembled and refrigerated up to to 4 days in advance. Allow it to sit at room temperature for 30 minutes before using. Makes 2 1/2 dozen bite-size sandwich cookies or about sixteen 2-inch sandwich cookies.

Provided by Busters friend

Categories Dessert

Time 55m

Yield 16-30 sandwich cookies

Number Of Ingredients 16

Ingredients

2 cups flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice (may substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar, packed
8 tablespoons unsalted butter, room temperature (1 stick)
1/2 cup canned pumpkin (100-percent pure)
1/4 cup whole milk
1 large egg
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 -4 cups confectioners' sugar, sifted plus more for optional dusting

Steps:

For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets.
Whisk together the flour, baking soda, pumpkin pie spice blend, baking powder and salt in a medium bowl.
Combine the brown sugar and butter in the bowl of a stand mixer or hand-held electric mixer; beat at medium speed for 3 minutes, until creamy. Stop to add the pumpkin puree, milk, egg and vanilla extract; beat on medium-low spead for 2 minutes, until all ingredients are incorporated. Reduce the speed to low; gradually add the flour mixture, beating until just combined.
Drop level tablespoonfuls of dough onto each baking sheet, spaced about 1 inch apart (the cookies do not spread much). Bake one sheet at a time, for 9 to 12 minutes or until set; they should spring back when lightly pressed. Cool for 2 minutes on the baking sheet; then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough, making a total of 60 cookies.
To make 2-inch cookies, drop 2-tablespoon amounts of dough on the sheets. Bake for 10 to 13 minutes, until set and springy to the touch. Cool as directed above; repeat to use all the dough, making a total of 32 cookies.
For the filling: Combine the cream cheese, butter, cinnamon and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat at medium speed 3 minutes until smooth, stopping often to scrape down the sides of the bowl. Reduce the speed to low and gradually add 2 cups of the confectioners' sugar, or up to 4 cups as needed, beating well after each addition until the mixture is creamy. (More sugar means a stiffer filling.).
Turn half the cookies flat-sides up. Spread each one with 2 teaspoons of the filling, then top with the remaining cookies. If desired, dust the tops of the cookies with confectioners' sugar just before serving.

Nutrition Facts : Calories 292, Fat 12.8, SaturatedFat 7.9, Cholesterol 48.3, Sodium 235.9, Carbohydrate 41.7, Fiber 0.7, Sugar 28.6, Protein 3.4

PUMPKIN SPICE SANDWICH COOKIES RECIPE BY TASTY

Pumpkin Spice Sandwich Cookies Recipe by Tasty image

Here's what you need: ground cinnamon, ground ginger, ground cloves, pumpkin spice mix, butter, pumpkin puree, granulated sugar, molasses, egg, milk, all purpose flour, kosher salt, brown sugar, baking soda, cream cheese, vanilla extract, butter, powdered sugar

Provided by Tasty

Categories Desserts

Yield 16 servings

Number Of Ingredients 18

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
2 teaspoons pumpkin spice mix, or use pumpkin spice mix instead
12 tablespoons butter, melted
½ cup pumpkin puree
¾ cup granulated sugar
3 tablespoons molasses
1 egg
2 tablespoons milk
2 ¼ cups all purpose flour
½ teaspoon kosher salt
½ cup brown sugar
1 teaspoon baking soda
8 oz cream cheese, softened
½ teaspoon vanilla extract
4 tablespoons butter
3 cups powdered sugar, sifted

Steps:

Preheat the oven to 350°F (175°C).
Pumpkin spice: Whisk together spices OR use premade spice mix.
Cookies: In a large bowl, combine melted butter, pumpkin purée, granulated sugar, brown sugar, molasses, and salt. Whisk together.
Add egg and milk and whisk to incorporate.
Add the flour, baking soda, and pumpkin spice to the bowl. Fold together with a spatula just until combined.
Line a baking sheet with parchment. Scoop 21⁄2 tablespoon portions and place the cookies at least 2 inches (5 cm) apart. Press down on each scoop to lightly flatten.
Bake for 8-10 minutes, rotating halfway through the baking time. Remove from the tray and cool completely.
Filling: Add the cream cheese, butter, and vanilla to a large bowl and beat together with a hand mixer. Add the powdered sugar in two additions, and beat for another minute until fluffy and smooth.
To make the cookie sandwiches, match the cookies together and line them up. Pipe frosting on the bottom of a cookie, then top with another. Refrigerate for 30 minutes before serving.
Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 54 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams

Tips:

Soften the butter and cream cheese to room temperature: This will make them easier to cream together and will result in a smoother cookie dough.
Don't overmix the cookie dough: Overmixing will make the cookies tough. Mix just until the ingredients are well combined.
Chill the cookie dough for at least 30 minutes: Chilling the cookie dough will help it hold its shape while baking.
Use a cookie scoop to drop the cookie dough onto the baking sheet: This will help ensure that the cookies are all the same size and shape.
Bake the cookies until the edges are just starting to brown: Overbaking will make the cookies dry.
Let the cookies cool completely before frosting them: This will help the frosting set properly.

Conclusion:

These fall pumpkin sandwich cookies are the perfect way to celebrate the fall season. They're easy to make and they're always a hit with family and friends. The pumpkin spice flavor is perfectly complemented by the cream cheese frosting. These cookies are sure to be a favorite for years to come.