Pumpkin Sandwich Cookie – Chewy, soft pumpkin-spiced cookies sandwiched with cinnamon cream cheese buttercream — a cozy fall treat.
If you love the warm spices and comforting taste of pumpkin in autumn, these Pumpkin Sandwich Cookies are a must-try. Soft, fluffy pumpkin cookies are paired with a spiced cream cheese frosting for a perfectly balanced seasonal treat — great with coffee or curled up under a blanket.
Whether you’re searching for new pumpkin recipes or an easy dessert for gatherings, these sandwich cookies deliver classic fall flavors in an easy-to-make package.
Why You’ll Love This Recipe:
- Soft and Chewy Texture: These cookies bake up tender with a pleasant chew and a gentle pumpkin flavor.
- Perfect for Fall: Pumpkin pie spice, brown sugar, and cinnamon cream cheese frosting make these quintessential autumn cookies.
- Simple Ingredients: Made with pantry staples like pumpkin purée, butter, and all-purpose flour.
- Creamy Filling: A smooth cinnamon cream cheese frosting compliments the pumpkin perfectly.
- Make-Ahead Friendly: Store in an airtight container for a day or two; they also freeze well for longer storage.
Ingredients – Pumpkin Sandwich Cookie
Below are the components you’ll need for these pumpkin sandwich cookies. Quantities and full instructions appear in the recipe card further down.
- Pumpkin purée (100% pumpkin, not pie filling) — provides moisture and classic flavor.
- Unsalted butter (room temperature or browned and cooled) — adds richness for cookies and frosting.
- Brown sugar — lends sweetness and a hint of molasses that pairs well with pumpkin.
- All-purpose flour — the base for the cookies; spoon and level for best texture.
- Pumpkin pie spice — blend of cinnamon, nutmeg, and cloves for cozy fall notes.
- Cream cheese (softened) — gives the frosting its tangy, creamy base.
- Powdered sugar — sweetens and thickens the frosting.
- Vanilla extract — adds warmth to both dough and frosting.
- Egg or egg yolk — adds richness and helps bind the dough.
- Baking powder — a touch of lift for soft, fluffy cookies.
- Salt — balances sweetness and enhances spice flavors.
Step-by-Step Instructions:
This overview covers the main steps. The full, detailed recipe follows in the recipe card below.
- Prepare the butter and pumpkin: Brown butter if desired, then let it cool slightly. Blot excess moisture from the pumpkin purée using paper towels or cheesecloth so the dough isn’t too wet.
- Combine wet ingredients: In a large bowl, mix cooled browned butter (or softened butter), granulated and brown sugar until combined. Add egg, vanilla, and blotted pumpkin, mixing until smooth and slightly thickened.
- Mix dry ingredients: In a separate bowl whisk together flour, baking powder, salt, cornstarch (optional), cinnamon, and pumpkin pie spice. Fold into the wet mixture until just combined; avoid overmixing.
- Form dough balls: Scoop dough into roughly 3-tablespoon portions and place on parchment-lined baking sheets. Chill briefly if the dough is sticky to help cookies hold their shape.
- Bake: Preheat oven to 350°F (177°C). Optionally roll cookie dough in a cinnamon-sugar mix, then bake 10–12 minutes until edges are slightly golden and centers remain soft. If they don’t spread, gently flatten to about 1/4 inch thick.
- Make the frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, cinnamon, and a pinch of salt; beat until light and fluffy.
- Assemble: Once cookies are completely cool, spread or pipe about 1/4 inch of frosting onto the flat side of half the cookies, then sandwich with the remaining cookies.
Tips and Tricks – Pumpkin Cookie Sandwich
- Blot the pumpkin: Removing excess liquid prevents a soggy dough and maintains the chewy texture.
- Don’t overmix: Fold the dry ingredients in gently to keep cookies tender.
- Chill sticky dough: Refrigerate for 10–15 minutes if dough is very soft so cookies hold their shape.
- Bake until just set: Cookies will continue to set as they cool; pull them when the edges are lightly golden.
- Cool completely before frosting: Warm cookies will cause the frosting to melt and slide off.
- Measure flour correctly: Spoon and level flour for consistent results and soft texture.
- Room temperature ingredients: For smooth frosting, use room-temperature cream cheese and butter.
- Piping tip: If piping frosting, chill the filled bag briefly for better control and cleaner results.
Recommended Tools:
- Parchment paper — prevents sticking and aids even baking.
- Electric mixer or hand mixer — makes frosting smooth and fluffy.
- Cooling rack — helps cookies cool evenly.
- Cookie scoop — for consistent cookie sizes.
- Piping bag and tip (optional) — helps apply frosting neatly.
- Sturdy baking sheets — promote even browning and prevent warping.
FAQs – Pumpkin Sandwich Cookie
Q: Can I make these cookies ahead of time?
A: Yes. Store unfrosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped sandwiches for up to 2 months.
Q: Can I substitute the cream cheese frosting?
A: You can use a classic buttercream if you prefer, or add a splash of maple syrup to the frosting for extra fall flavor.
Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free all-purpose flour blend. Texture may vary slightly but results will still be tasty.
Q: How do I prevent soggy cookies?
A: Blot extra moisture from the pumpkin and allow cookies to cool completely before frosting. Store assembled sandwiches in an airtight container.
Q: How do I keep cookies from spreading too much?
A: Chill dough balls briefly before baking if they feel too soft; this helps them hold their shape and stay thicker.
Storing and Freezing
Store assembled sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, wrap each sandwich individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving for best texture.
Freezing – Pumpkin Sandwich Cookie
Individually wrap each cookie sandwich in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
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If you enjoyed these Pumpkin Sandwich Cookies, please leave a rating and a comment — I’d love to hear your feedback or answer any questions!
FOR MORE PUMPKIN RECIPES HERE ARE SOME
- The Best Spiced Mini Pumpkin Cake Recipe
- Moist Biscoff Pumpkin Bread with Streusel
- Frosted Pumpkin Sugar Cookie with Cream Cheese
- Caramel Spice Cake with Salted Caramel Frosting
- Best Red Velvet Cookie Sandwiches Ever!
- Carrot Cake Cookie Sandwich with Brown Sugar Filling
Recipe
Pumpkin Sandwich Cookie
Molly Murphy
Pin Recipe
Ingredients
For the pumpkin cookies
- 9 tablespoons brown butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/3 cup pumpkin purée (blotted)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/4 cup granulated sugar (for rolling)
- 1/2 teaspoon pumpkin pie spice (for rolling)
- 1/4 teaspoon ground cardamom (optional)
For the Cinnamon Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty, about 5–7 minutes. Remove from heat and let cool until warm but not hot.
- Blot pumpkin purée thoroughly on paper towels or in cheesecloth to remove excess moisture. You should have about 3–4 tablespoons remaining.
- In a large bowl, whisk together cooled browned butter, granulated sugar, and brown sugar until combined. Add the egg and whisk until the mixture lightens slightly. Stir in vanilla and blotted pumpkin.
- Fold in flour, baking powder, salt, cornstarch, cinnamon, and pumpkin pie spice with a rubber spatula until just combined.
- Scoop dough into roughly 3-tablespoon balls and place on parchment-lined baking sheets. Chill briefly if needed.
- Preheat oven to 350°F (177°C). Mix 1/4 cup granulated sugar with pumpkin pie spice and optional cardamom in a shallow bowl. Roll each dough ball in the mixture.
- Bake 10–12 minutes until edges are lightly golden and centers are soft. If cookies do not spread, gently press them flat to about 1/4 inch thick. Let cool on the baking sheet.
For the frosting
- Beat softened butter and cream cheese together until smooth, 2–4 minutes. Add powdered sugar gradually on low speed, then vanilla, cinnamon, and salt. Increase speed and beat until light and fluffy.
- Once cookies are completely cooled, spread or pipe frosting onto the flat side of half the cookies. Sandwich with remaining cookies and press gently to secure.
Let us know how it was!