PUMPKIN COOKIE SANDWICHES
WIth cream cheese filling

A delicious and fluffy pumpkin cookie sliced in half to make a cookie sandwich filled with a luscious cream cheese frosting! It’s rolled in cinnamon sugar and has all the pumpkin flavor you need this fall!
OVEN: 350° • PREP: 15 M • BAKE: 15-17 M • YIELDS: 14

WHAT YOU NEED

FOR THE COOKIES
  • 2 1/4 cups flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 2 tsp pumpkin pie spice
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2/3 cups brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 7.5 oz pumpkin purée
  • 1/4 cup sugar + 1 tsp cinnamon

​FOR THE CREAM CHEESE FILLING
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

THE METHOD

  1. Preheat your oven to 350°. In a large bowl, sift together the flour, salt, baking powder, cinnamon, nutmeg, cloves, and pumpkin pie spice. Whisk well and set aside.
  2. Using an electric mixer, beat the butter with the brown sugar and 1/3 cup granulated sugar until creamed and smooth on medium speed.
  3. Mix in the egg and vanilla. Add in the pumpkin purée until combined on medium speed for about a minute or so. It’s okay if the batter appears to have tiny chunks in it.
  4. Add the dry ingredients to the wet ingredients and mix until fully combined (the batter will be a little sticky).
  5. In a little bowl, mix together 1/4 cup granulated sugar and 1 tsp cinnamon. Prepare your baking pans by either lightly greasing them with nonstick spray or using some parchment paper.
  6. Using an ice cream scooper, scoop a leveled amount of batter and drop it into the cinnamon sugar. With clean hands, roll the batter around to fully coat it. Then, shape it into a perfect ball. Repeat for all of them and place on a baking sheet, at least 1.5 inches apart. You may need to use two pans just to be safe!
  7. Bake at 350° for 15-17 minutes. Then, immediately transfer them to a wire rack to cool for at least 15 minutes. In this time, prepare the cream cheese filling.
  8. In a medium sized bowl, beat the butter with an electric mixer until smooth. Add in the cream cheese and beat until combined and smooth! Then, sift in the powdered sugar and add in the vanilla. Beat until creamy and perfectly beautiful!
  9. Fill a piping bag with a wide star tip or a ziplock bag with the corner cut off about 1/2 inch. If you don’t have a ziplock bag, you can just spread a thick layer on the cookies after they’re halved.
  10. Once the cookies have cooled down, take a small and sharp knife to cut around the edge of it. Try to push the knife through gently instead of slicing it. Make sure you’re right down the center! Also, make sure you know which tops belong to which bottoms, so keep it organized.
  11. Time for the fun part! Pipe the cream cheese filling on the bottom halves in a nice, circular motion starting from the outer edge. I did two levels of piped cream cheese filling inside! You can do the same or just one level, your preference.
  12. Once you’ve piped all the cream cheese filling on the bottom halves, gently place their tops on! At this point, you can inhale them! 🤤

NOTE: To store, place them in an airtight container in the refrigerator since there’s a cream cheese filling. Let them come down to room temperature to soften before eating again for at least 30 minutes!

ENJOY!