Best 6 Pumpkin Spice Sandwich Cookies Recipe By Tasty Recipes

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Indulge in the delightful symphony of flavors with Pumpkin Spice Sandwich Cookies, a delectable treat that captures the essence of fall. These sandwich cookies are a perfect blend of warm spices, pumpkin puree, and the irresistible combination of chewy and crispy textures. As you bite into these cookies, the soft and fluffy pumpkin spice cookies envelop your taste buds with a burst of autumnal aromas, while the creamy, dreamy vanilla buttercream filling adds a touch of sweetness and richness. These cookies are not just a treat for your palate but also a feast for your eyes, adorned with a sprinkle of pumpkin pie spice that adds a touch of festive charm. Whether you're looking for a cozy treat to enjoy on a chilly afternoon or a festive addition to your holiday gatherings, these Pumpkin Spice Sandwich Cookies are sure to delight and satisfy.

Let's cook with our recipes!

PUMPKIN SPICE COOKIES



Pumpkin Spice Cookies image

These Pumpkin Cookies are super soft & chewy and filled with fall flavors. These are the PERFECT cookies for fall!

Provided by Fiona Dowling

Categories     Dessert

Time 2h30m

Number Of Ingredients 16

2 and 1/2 cups all-purpose flour (, spooned and leveled)
2 teaspoons cornstarch
1/2 teaspoon cream of tartar
3/4 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoons ground cloves
3/4 cup unsalted butter (, softened to room temperature)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
1/2 cup canned pumpkin ((not pumpkin pie filling))
1/4 cup granulated sugar
1 and 1/2 teaspoons cinnamon

Steps:

  • Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
  • In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin.
  • Slowly add in the flour mixture. The dough will be very sticky.
  • Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
  • When ready to bake, take the dough out of the fridge.
  • Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
  • In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating.
  • Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
  • Place the cookies on the cookie sheets about 2 inches apart.
  • Bake for about 8-10 minutes until the tops look just set.

Nutrition Facts : Calories 123 kcal, ServingSize 1 serving

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

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

SPICE PUMPKIN COOKIES



Spice Pumpkin Cookies image

These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners' sugar frosting, they're a pretty addition to a dessert table. -Bev Martin, Hardin, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5-1/2 dozen.

Number Of Ingredients 17

1 package (8 ounces) cream cheese, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 to 1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 to 3 tablespoons boiling water
2 cups chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.

Nutrition Facts : Calories 108 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN SPICE BITES RECIPE BY TASTY



Pumpkin Spice Bites Recipe by Tasty image

Here's what you need: pumpkin puree, almond butter, maple syrup, vanilla extract, rolled oats, cinnamon, nutmeg, ginger, salt

Provided by Mercedes Sandoval

Categories     Snacks

Yield 15 bites

Number Of Ingredients 9

⅓ cup pumpkin puree
⅓ cup almond butter
¼ cup maple syrup, or honey
1 teaspoon vanilla extract
1 ½ cups rolled oats
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 salt

Steps:

  • In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
  • Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
  • Chill in the refrigerator for 30 minutes.
  • Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
  • Store in the refrigerator in an airtight container for up to 1 week.
  • Enjoy!

Nutrition Facts : Calories 79 calories, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 2 grams

EASY CAKE MIX PUMPKIN COOKIES



Easy Cake Mix Pumpkin Cookies image

Take a shortcut to fall with easy cake mix pumpkin cookies! Just grab a box of classic Betty Crocker™ Super Moist™ yellow cake mix, add pumpkin puree and cream cheese, and you have the main ingredients for a quick dessert. Cake mix pumpkin cookies are soft, chewy, and a perfect treat for welcoming the fall season. Top these cookies with your own delicious homemade cream cheese frosting (or just pick up some from the store) and finish them with a little extra pumpkin pie spice.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 36

Number Of Ingredients 11

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/3 cup canned pumpkin (not pumpkin pie mix)
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon pumpkin pie spice
6 oz (from 8-oz package) cream cheese, softened
3 tablespoons butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 10 g, TransFat 0 g

PUMPKIN SPICE COOKIES



Pumpkin Spice Cookies image

These big, soft spice cookies created by our staff have a sweet frosting that makes them an extra-special treat. Enjoy! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1/2 cup quick-cooking oats
2 to 2-1/2 teaspoons pumpkin pie spice
1 can (15 ounces) solid-pack pumpkin
1 large egg, room temperature
2 tablespoons canola oil
FROSTING:
3 cups confectioners' sugar
1 teaspoon grated orange zest
3 to 4 tablespoons orange juice

Steps:

  • Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool. , For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. , Spread over cooled cookies.

Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 109mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Use fresh pumpkin puree. This will give your cookies the best flavor. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it, or you can buy it canned.
  • Don't overmix the dough. Overmixing will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking. This will help the cookies keep their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

These pumpkin spice sandwich cookies are the perfect fall treat. They're soft, chewy, and full of pumpkin flavor. The cream cheese frosting is the perfect finishing touch. Whether you're making them for a party or just to enjoy at home, these cookies are sure to be a hit.

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