Pumpkin Spice Sandwich Cookies Recipe – Easy Fall Baking

Last Updated on 4 months by Neha Deshmukh

Pumpkin Spice Sandwich Cookies Recipe – Easy Fall Baking

Hello friends! Fall is officially here, and you know what that means – it’s pumpkin everything season! I absolutely adore the warm, cozy flavors of pumpkin spice, and these Pumpkin Spice Sandwich Cookies are my go-to treat when the weather gets chilly. They’re surprisingly easy to make, and the creamy filling takes them to a whole new level of deliciousness. I first made these last year for a small Diwali gathering, and they were a huge hit!

Why You’ll Love This Recipe

These cookies are the perfect blend of soft, spiced cookie and creamy, dreamy filling. They’re not overly sweet, and the pumpkin adds a lovely moisture that keeps them incredibly tender. Plus, they’re just so pretty! They’re a delightful treat for afternoon tea, a festive addition to any fall celebration, or even a thoughtful homemade gift.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1 cup all-purpose flour (about 120g)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¾ teaspoon ground ginger
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, softened (85g)
• ½ cup packed brown sugar (100g)
• 1 large egg
• ½ cup LIBBY’S® 100% Pure Pumpkin (about 120ml)
• ½ teaspoon vanilla extract
• 2 ounces cream cheese, softened (57g)
• 3 tablespoons unsalted butter, softened (43g)
• ¼ teaspoon vanilla extract
• ¾ cup powdered sugar (about 90g)

Ingredient Notes

Let’s talk ingredients! A few things will really make these cookies shine:

• LIBBY’S® 100% Pure Pumpkin: Seriously, this makes a difference! It has the best flavor and consistency. Don’t use pumpkin pie filling – you want pure pumpkin.
• Spice Blend: The combination of cinnamon, cloves, ginger, allspice, and nutmeg is what gives these cookies their signature fall flavor. Feel free to adjust the amounts to your liking (more on that later!).
• Unsalted Butter: Using unsalted butter gives you control over the saltiness of the cookies. I always recommend it for baking. Make sure it’s properly softened – not melted – for the best texture.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Grease or line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, ginger, allspice, nutmeg, and salt. This ensures everything is evenly distributed.
3. In a separate, larger bowl, beat the softened butter and brown sugar together until light and creamy. This usually takes about 2-3 minutes with an electric mixer.
4. Add the egg, pumpkin puree, and vanilla extract to the butter mixture and mix until well combined. Don’t overmix!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, or your cookies will be tough.
6. Drop the dough by teaspoons onto the prepared baking sheets, leaving a little space between each cookie. You should get around 28 mini cookies.
7. Bake for 10-14 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out springy.
8. Let the cookies cool on a wire rack completely before filling.

Now for the filling!

1. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the vanilla extract and powdered sugar and beat until light and fluffy.
3. Pipe or spread the filling onto the flat side of one cookie and sandwich it with another.
4. Refrigerate the assembled cookies for at least 30 minutes before serving. This helps the filling set.

Expert Tips

• Don’t skip the chilling step! It makes the cookies easier to handle and the filling holds its shape better.
• For perfectly round cookies, use a small cookie scoop.
• If your dough is too sticky to work with, chill it for 15-20 minutes before dropping onto the baking sheets.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter stick and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Use a vegan cream cheese for the filling.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend. I’ve had great success with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
• Spice Level Adjustment: If you prefer a stronger spice flavor, increase the cinnamon and ginger by ¼ teaspoon each. For a milder flavor, reduce them slightly. My friend, Priya, loves to add a pinch of cardamom too!
• Festival Adaptations: These cookies are perfect for gifting during Thanksgiving or Diwali! Package them in a pretty box with a ribbon for a thoughtful homemade present.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a warm cup of chai. They also pair beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. You can also freeze the un-filled cookies for up to 2 months.

FAQs

What is the best way to ensure soft cookies?

Don’t overbake them! Keep a close eye on the cookies and remove them from the oven as soon as the edges are golden brown.

Can I make the cream cheese filling ahead of time?

Yes, you can! The filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just give it a quick beat before using.

Can these cookies be frozen?

Yes, you can freeze the un-filled cookies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

What type of pumpkin puree should I use?

Always use 100% pure pumpkin puree, not pumpkin pie filling. Libby’s is my go-to brand!

How can I adjust the sweetness of the filling?

You can adjust the amount of powdered sugar to your liking. Start with ¾ cup and add more, 1 tablespoon at a time, until you reach your desired sweetness.

Enjoy these little bites of fall goodness! I hope you love them as much as my family does. Happy baking!