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    You are in: Home / Recipes / Pumpkin Sandwich Cookies Recipe
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    Pumpkin Sandwich Cookies

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Buster's friend's Note:

    Ah, pumpkin! Little sandwich cookies full of delicious, healthy spicy pumpkin & smooth & creamy cream cheese filling. Wonderful with a mug of hot cider (or even Homemade Apple Pie Liquor if you are staying home by the fire). Found in The Washington Post who adapted it from a Land O' Lakes recipe (mmmm butter). The cookie sandwiches be made assembled, covered and refrigerated for 3 days. Unfilled cookies can be cooled completely, individually wrapped with plastic wrap and frozen for a month. Defrost, still wrapped, for 30 minutes at room temperature before filling. The filling can be assembled and refrigerated up to to 4 days in advance. Allow it to sit at room temperature for 30 minutes before using. Makes 2 1/2 dozen bite-size sandwich cookies or about sixteen 2-inch sandwich cookies.

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    Ingredients:

    Yield:

    sandwic ...

    Units: US | Metric

    For the cookies

    For the filling

    Directions:

    1. 1
      For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets.
    2. 2
      Whisk together the flour, baking soda, pumpkin pie spice blend, baking powder and salt in a medium bowl.
    3. 3
      Combine the brown sugar and butter in the bowl of a stand mixer or hand-held electric mixer; beat at medium speed for 3 minutes, until creamy. Stop to add the pumpkin puree, milk, egg and vanilla extract; beat on medium-low spead for 2 minutes, until all ingredients are incorporated. Reduce the speed to low; gradually add the flour mixture, beating until just combined.
    4. 4
      Drop level tablespoonfuls of dough onto each baking sheet, spaced about 1 inch apart (the cookies do not spread much). Bake one sheet at a time, for 9 to 12 minutes or until set; they should spring back when lightly pressed. Cool for 2 minutes on the baking sheet; then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough, making a total of 60 cookies.
    5. 5
      To make 2-inch cookies, drop 2-tablespoon amounts of dough on the sheets. Bake for 10 to 13 minutes, until set and springy to the touch. Cool as directed above; repeat to use all the dough, making a total of 32 cookies.
    6. 6
      For the filling: Combine the cream cheese, butter, cinnamon and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat at medium speed 3 minutes until smooth, stopping often to scrape down the sides of the bowl. Reduce the speed to low and gradually add 2 cups of the confectioners' sugar, or up to 4 cups as needed, beating well after each addition until the mixture is creamy. (More sugar means a stiffer filling.).
    7. 7
      Turn half the cookies flat-sides up. Spread each one with 2 teaspoons of the filling, then top with the remaining cookies. If desired, dust the tops of the cookies with confectioners' sugar just before serving.

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    Nutritional Facts for Pumpkin Sandwich Cookies

    Serving Size: 1 (1335 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 291.9
     
    Calories from Fat 115
    39%
    Total Fat 12.7 g
    19%
    Saturated Fat 7.8 g
    39%
    Cholesterol 48.2 mg
    16%
    Sodium 235.9 mg
    9%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 0.7 g
    2%
    Sugars 28.5 g
    114%
    Protein 3.3 g
    6%

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