Want a treat that’s both nostalgic and perfect for fall? These delightful cookies sandwich a spiced cream filling that’ll have you mapping out your next baking day. Whether you’re cozying up with a book or hosting friends for a pumpkin-themed gathering, these cookies are sure to bring smiles. Grab your favorite coffee or tea, because you’ll want something to sip while savoring each bite!
Why you’ll love this dish
These cookies are like autumn on a plate—rich with warm spices and the undeniable goodness of pumpkin. Their soft, chewy texture pairs beautifully with the creamy filling, making them a delightful treat any time of the day. You’ll find yourself reaching for seconds (and maybe thirds). Plus, they’re a hit at gatherings—everyone loves a good cream pie, right?
“I made these for a potluck, and they disappeared in minutes! Total crowd-pleaser!”
Not just your average dessert, these treats bring all the cozy vibes to any occasion. Plus, they’re perfect for impressing guests without spending all day in the kitchen.
How this recipe comes together
This recipe isn’t just about the cookies; it’s a full experience. We start by creating a spiced pumpkin dough, then bake it to golden perfection. After that, the filling comes together in a snap—mix, spread, and sandwich! It’s that simple, yet so satisfying.
Prep Time: 15 min | Cook Time: 12-15 min | Total Time: 30 min
What you’ll need
For the cookies:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree (canned is fine, but fresh is better)
- 1 teaspoon vanilla extract
For the filling:
- 1 cup powdered sugar
- 1/4 cup cream cheese, softened
- 1 teaspoon vanilla extract
- A pinch of salt
Trust me, don’t skip the fresh pumpkin puree if you can help it—it adds depth that canned just can’t match.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, and salt. Set aside.
- In another bowl, cream together the softened butter and brown sugar until fluffy.
- Add in the pumpkin puree and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined—don’t overmix!
- Scoop tablespoon-sized rounds onto the baking sheets, giving them some space to spread.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely.
- While cooling, prepare the filling by beating together powdered sugar, cream cheese, vanilla, and a pinch of salt until smooth.
- Once cookies are cool, dollop a spoonful of filling on the flat side of one cookie, then top with another cookie, pressing gently.
Best ways to enjoy it
Serve these treats as the star of your coffee break, or pack them up for an afternoon picnic. They pair wonderfully with a warm spiced cider or even a scoop of vanilla ice cream on the side. You could slice them in half for a grand presentation—just make sure to share or you might find yourself with an empty platter!
Storage and reheating tips
Store these cookies in an airtight container at room temperature for up to 5 days, though good luck keeping them that long. If you’d like to extend their shelf life, pop them in the fridge, where they can last a week. For freezing, wrap them in plastic wrap and then place them in a zip-top bag for up to 3 months. Just thaw them in the fridge before enjoying, and they’ll taste just as fresh!
Helpful cooking tips
- When measuring out your flour, don’t scoop directly from the bag—use a spoon to fill your measuring cup instead. It prevents a dense cookie!
- If your dough is too sticky, add a tad more flour until it’s manageable.
- Always taste your cream filling; adjust the sweetness to your liking! You might want to add a bit more sugar if you’re a fan of extra sweetness.
Creative twists
Feeling adventurous? Substitute half of the pumpkin puree with applesauce for a different flavor twist. Or, add mini chocolate chips or chopped nuts to your cookie dough for added texture. You can even switch up the spices—try cinnamon or nutmeg to give it a different flair!
FAQ
Can I make these cookies vegan?
Absolutely! Substitute the butter with a vegan alternative and use a plant-based cream cheese for the filling.
How can I make these gluten-free?
You can swap the all-purpose flour with a 1:1 gluten-free baking mix. Make sure the oats are certified gluten-free as well!
What if I have leftover filling?
Use it to top pancakes or spread it on toast! It’s delicious and adds a nice touch to breakfast.
Pumpkin Spice Sandwich Cookies
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful cookies filled with a spiced cream filling, perfect for fall gatherings.
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup cream cheese, softened
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the flour, oats, baking soda, pumpkin pie spice, and salt in a bowl. Set aside.
- Cream together the softened butter and brown sugar until fluffy in another bowl.
- Add in the pumpkin puree and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined—don’t overmix!
- Scoop tablespoon-sized rounds onto the baking sheets, giving them some space to spread.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely.
- Beat together powdered sugar, cream cheese, vanilla, and a pinch of salt until smooth while the cookies cool.
- Dollop a spoonful of filling on the flat side of one cookie, then top with another cookie, pressing gently.
Notes
Use fresh pumpkin puree for the best flavor. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, cookies, fall treats, sandwich cookies, spiced cookies