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
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Iris Bordiez
[email protected]I can't wait to make these cookies again next year.
Jaliyah Richards
[email protected]These cookies are a great way to celebrate fall.
Inayat Balti
[email protected]I'm not a big fan of pumpkin, but I actually liked these cookies.
Tatyana Thomas
[email protected]I think these cookies would be even better if they were served warm.
Laura Gammage
[email protected]These cookies are a bit too sweet for my taste, but I still enjoyed them.
Anayat Nasar
[email protected]I had a little trouble finding pumpkin pie spice, but I was able to make my own using the recipe on the back of the pumpkin puree can.
Tasmia Nyambura
[email protected]These cookies are a bit time-consuming to make, but they're worth it.
Kaleb Hughes
[email protected]I added a little bit of chocolate chips to these cookies and they were even better.
Claudia Blackstone
[email protected]I made these cookies gluten-free by using almond flour and they turned out great!
M.R.H. NB
[email protected]These cookies are a great way to use up leftover pumpkin puree.
Shivam Jha
[email protected]I love the way these cookies look. They're so festive and perfect for fall.
Suck my Dick
[email protected]These cookies are the perfect balance of sweet and savory. I can't stop eating them!
Tony Der
[email protected]I was a bit skeptical about these cookies at first, but I'm so glad I tried them. They're amazing!
Zingelwayo Khoza
[email protected]I've made these cookies several times now and they always turn out perfect. They're my new favorite fall cookie recipe.
John Tingen
[email protected]These cookies are so easy to make, even my kids can help. They're a great way to get the whole family involved in baking.
Suzette GiL
[email protected]I love the combination of pumpkin and cream cheese in these cookies. They're so delicious!
Florin
[email protected]These cookies are the perfect fall treat. They're soft and chewy, with just the right amount of pumpkin flavor.
Mpendulo Amos
[email protected]I made these cookies for a fall party and they were a huge success. Everyone loved them!
Hundessa Gutema
[email protected]These cookies were a hit! My kids loved them and they were easy to make. I will definitely be making them again.