Best 5 Pumpkin Sandwich Cookies Recipes
Indulge in the delectable symphony of fall flavors with our curated collection of pumpkin sandwich cookie recipes. These delightful treats are not just a feast for your taste buds but also a visual masterpiece, perfect for any occasion. Embark on a culinary adventure as we present three irresistible variations that cater to diverse preferences and dietary needs:
1. Classic Pumpkin Sandwich Cookies: A timeless classic, these cookies are a harmonious blend of warm pumpkin spices, rich cream cheese filling, and a hint of maple syrup. The soft, chewy texture and the perfect balance of sweetness and tanginess make them a universal crowd-pleaser.
2. Gluten-Free Pumpkin Sandwich Cookies: For those with gluten sensitivities or celiac disease, this recipe offers a delightful alternative without compromising on taste. The combination of almond flour, oat flour, and pumpkin puree results in a tender, crumbly cookie that pairs wonderfully with the creamy, spiced filling.
3. Vegan Pumpkin Sandwich Cookies: Embracing the plant-based lifestyle, this recipe showcases the versatility of pumpkin in a dairy-free delight. Using coconut oil, almond milk, and maple syrup, these cookies deliver a satisfyingly chewy texture and a delightful pumpkin flavor that will leave you craving more.
Embrace the spirit of fall baking and let these pumpkin sandwich cookies warm your heart and soul. With their inviting aroma, captivating appearance, and irresistible taste, they are sure to become a cherished tradition in your kitchen.
PUMPKIN SPICE SANDWICH COOKIES RECIPE BY TASTY
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
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
PUMPKIN SANDWICH COOKIES
These pumpkin whoopie pies are sandwich cookies filled with a creamy cinnamon-flavored cream cheese filling.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Saute Express® Saute Starter
Time 1h15m
Yield 30
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F.
- Combine flour, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside.
- Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and 1 teaspoon vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed.
- Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
- Combine all filling ingredients except powdered sugar in bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
- Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 31.3 g, Cholesterol 24.9 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 165.5 mg, Sugar 24.1 g
PUMPKIN SANDWICH COOKIES
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
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
FALL PUMPKIN SANDWICH COOKIES
Soft cookies, creamy filling, and sweet fall flavors make these cookies a delectable autumn treat.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 32
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
- Combine flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. Beat in egg and pumpkin until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets.
- Bake 12-15 minutes or until bottoms are light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely.
- Spread the bottoms of half of the cookies with the Marshmallow-Spice Filling, using about 1 tablespoon filling on each. Top each with one of the remaining cookies, bottom side down, to make sandwich cookies.
- Spice Filling: Beat 6 ounces softened cream cheese and 1/3 cup softened butter in a large mixing bowl until smooth. Add one-half of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1 teaspoon pumpkin pie spice. Beat until well combined. Gradually add 1 3/4 cups powdered sugar, beating until smooth.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 22.4 g, Cholesterol 32 mg, Fat 9.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 6.1 g, Sodium 144.5 mg, Sugar 14.7 g
CUTOUT PUMPKIN SANDWICH COOKIES
Apricot preserves peek out of these buttery, tender sugar cookies. Make them throughout the year with a variety of cookie cutter shapes. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; chill for 1 hour or until firm. , On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a 3-in. pumpkin-shaped cookie cutter. Cut a 1-1/2-in. pumpkin from the center of half the cookies and remove (set aside small pumpkin cutouts to bake separately). , Place on greased baking sheets. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites; sprinkle with almond mixture. Bake at 350° for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely. , Spread 1-1/2 teaspoons of apricot preserves on the bottoms of the solid cookies; place cookies with cutout centers, almond side up, over filling.
Nutrition Facts : Calories 196 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 111mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- To make the cookies even more flavorful, use a combination of pumpkin pie spice and ground cinnamon.
- If you don't have a pumpkin spice latte mix, you can make your own by combining 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- For a creamier filling, use a mixture of cream cheese and pumpkin puree.
- If you don't have any cream cheese on hand, you can use mascarpone cheese or Greek yogurt as a substitute.
- To make the cookies ahead of time, bake them and let them cool completely. Then, store them in an airtight container at room temperature for up to 3 days.
- You can also freeze the cookies for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the cookies to an airtight container and freeze for up to 2 months.
Conclusion:
Pumpkin sandwich cookies are a delicious and festive treat that are perfect for fall. They are easy to make and can be customized to your liking. Whether you prefer a traditional pumpkin flavor or something a little more unique, these cookies are sure to please everyone. So next time you're looking for a sweet treat, give these pumpkin sandwich cookies a try. You won't be disappointed!
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