Pumpkin Cookie Sandwiches with Cream Cheese Buttercream Filling

Looking for the perfect fall treat? These Pumpkin Cookie Sandwiches combine soft, chewy pumpkin spice cookies with a luscious cream cheese buttercream filling for a delightful seasonal indulgence. These cookie sandwiches are perfect for any autumn occasion, with just the right balance of warm spices and creamy sweetness. Let’s get baking!

Ingredients

For the Cookies

• 3/4 cup pumpkin purée (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda (omit baking powder)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

For the Cream Cheese Filling

• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 8 oz cream cheese
• 1 teaspoon vanilla extract
• Pinch of salt

Tools You’ll Need

• Large mixing bowls (one for wet ingredients, one for dry ingredients)
• Electric hand mixer
• Whisk
• Spatula
• Cookie scoop or tablespoon
• Baking sheet
• Parchment paper (optional, but recommended)
• Wire cooling rack
• Piping bag (optional, for filling)

Instructions

For the Cookies

1. Mix the wet ingredients. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until smooth. Add the pumpkin purée, egg, and vanilla extract, stirring until well combined.
2. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. Prepare the dough. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
4. Chill the dough. Cover the dough and chill it in the refrigerator for at least 1 hour or overnight. This helps create denser cookies.
5. Preheat the oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Scoop and bake. Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes or until the edges are golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Filling

1. Beat the butter and cream cheese. In a large bowl, beat the softened butter and cream cheese until creamy.
2. Add sugar and vanilla. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt.

Assembling the Cookie Sandwiches

1. Once the cookies are completely cooled, spread or pipe the buttercream filling onto the flat side of one cookie.
2. Place another cookie on top to create a sandwich.
3. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Betty’s Pro Tips

• Chill for Success: Don’t skip chilling the dough! It prevents the cookies from spreading too much during baking, resulting in a perfect texture.
• Flavor Boost: Add a dash of cinnamon or pumpkin spice to the buttercream filling for an extra layer of fall flavor.
• Storage: Keep assembled cookie sandwiches in the fridge if not serving immediately. They’ll stay fresh for 3-4 days.
• Size Matters: Use a small cookie scoop to ensure uniform cookies for easier sandwiching.