There’s something wonderfully nostalgic about the combination of spiced pumpkin and creamy filling. It whispers cozy fall evenings, warm kitchens, and the smell of cinnamon wafting through the air. These delightful treats bring me back to my childhood, but let me tell you, they’ve gotten a classy upgrade in my kitchen. Trust me, you’ll catch yourself reaching for seconds—possibly thirds—because these are just that good.
Why you’ll love this dish
First off, the balance of flavors here is unbeatable. You’ve got the warm notes of pumpkin spice melding perfectly with the sweet cream filling, creating a delightful contrast that’s hard to resist. The texture? Soft, chewy cookies paired with a luscious cream filling—it’s like a warm hug for your taste buds.
"These are the perfect fall treat! The flavors are spot-on, and they disappear faster than I can bake them!"
You’ll also appreciate how easy these are to whip up. They’re versatile, making them perfect for everything from afternoon coffee breaks to holiday cookie trays. Plus, who doesn’t want their home to smell amazing while they bake?
How it comes together
This recipe comes together in a smooth, effortless flow. You’ll start by mixing the dry ingredients and spices, then add the wet ingredients to create a lovely, smooth batter. While those cookies bake to golden perfection, you’ll whip up the creamy filling that brings everything together.
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min
What you’ll need
- 1 cup packed pumpkin puree (skip the canned stuff, homemade is worth it!)
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar (for the filling)
- 4 oz cream cheese, softened
- 1 tsp vanilla extract (for the filling)
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this aside for now.
- In another bowl, beat the butter and sugars together until creamy and light. This step really matters—trust me when I say, fluffy mixes yield better cakes!
- Add in the egg, pumpkin puree, and vanilla extract, mixing until it’s well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined—don’t overmix!
- Using a tablespoon, scoop out dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for about 10-12 minutes until they are set and lightly golden. Don’t let them overbake!
- Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- For the filling, combine the softened cream cheese, powdered sugar, and vanilla extract in a bowl. Beat until smooth.
- Once cookies are cooled, spread or pipe the filling onto half of the cookies and sandwich with the other half.
Best ways to enjoy it
Pair these scrumptious treats with a piping hot cup of chai or a spicy latte for an afternoon pick-me-up. They’re also perfect for school lunches or as a post-dinner dessert to impress. Not to mention, they make delightful gifts wrapped up in parchment paper with a cute string. Who doesn’t love homemade goodies?
Storage and reheating tips
Store any leftovers in an airtight container at room temperature for up to 3 days. You can even keep them in the fridge for about a week if you prefer a chilled treat. If you plan to freeze them, assemble the filled cookies, wrap them tightly, and they’ll keep for up to a month. Just bring them back to room temperature before enjoying.
Helpful cooking tips
Here’s a friendly reminder: ensure your butter is room temperature before mixing—it mixes in evenly and gives you that sought-after tenderness. Also, always cool your cookies completely before filling them; this way, you’ll avoid any melting mishaps with the cream cheese filling.
Creative twists
Feeling adventurous? Try adding a pinch of nutmeg or swapping in maple extract for an even deeper flavor profile. For a little crunch, fold in some chopped pecans or walnuts into the cookie dough. You could even experiment with flavoring the filling—think a hint of citrus zest for a zesty kick.
FAQ
Can I use canned pumpkin puree?
Absolutely! Just make sure to choose pure pumpkin, not pumpkin pie filling, as that contains added sugars and spices.
How do I make these gluten-free?
Substituting with a good-quality gluten-free flour blend works like a charm! You may need to adjust the liquid slightly depending on the blend.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Just store it in the fridge in an airtight container and give it a good stir before using.
Now roll up those sleeves and get ready to bake! Your friends and family are going to be so impressed, and quite frankly, you deserve to treat yourself. Happy baking!
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Pumpkin Spice Sandwich Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious spiced pumpkin cookies filled with a creamy filling, perfect for fall.
Ingredients
- 1 cup packed pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar (for the filling)
- 4 oz cream cheese, softened
- 1 tsp vanilla extract (for the filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this aside for now.
- In another bowl, beat the butter and sugars together until creamy and light.
- Add in the egg, pumpkin puree, and vanilla extract, mixing until it’s well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Using a tablespoon, scoop out dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for about 10-12 minutes until they are set and lightly golden.
- Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- For the filling, combine the softened cream cheese, powdered sugar, and vanilla extract in a bowl. Beat until smooth.
- Once cookies are cooled, spread or pipe the filling onto half of the cookies and sandwich with the other half.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Can also be refrigerated for a week or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 145mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, fall treats, dessert, sandwich cookies