Best 4 Fall Pumpkin Sandwich Cookies Recipes
As the fall season arrives, the sweet and nutty flavors of pumpkin become a culinary delight. These pumpkin sandwich cookies are a perfect way to embrace the autumnal spirit. With their soft and chewy texture, these cookies are filled with a creamy pumpkin filling, creating a delightful combination of flavors and textures. Whether you're looking for a festive treat to share with friends and family or a sweet indulgence to enjoy on a chilly afternoon, these fall pumpkin sandwich cookies are sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN SPICE SANDWICH COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, ground ginger, ground cloves, pumpkin spice mix, butter, pumpkin puree, granulated sugar, molasses, egg, milk, all purpose flour, kosher salt, brown sugar, baking soda, cream cheese, vanilla extract, butter, powdered sugar
Provided by Tasty
Categories Desserts
Yield 16 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (175°C).
- Pumpkin spice: Whisk together spices OR use premade spice mix.
- Cookies: In a large bowl, combine melted butter, pumpkin purée, granulated sugar, brown sugar, molasses, and salt. Whisk together.
- Add egg and milk and whisk to incorporate.
- Add the flour, baking soda, and pumpkin spice to the bowl. Fold together with a spatula just until combined.
- Line a baking sheet with parchment. Scoop 21⁄2 tablespoon portions and place the cookies at least 2 inches (5 cm) apart. Press down on each scoop to lightly flatten.
- Bake for 8-10 minutes, rotating halfway through the baking time. Remove from the tray and cool completely.
- Filling: Add the cream cheese, butter, and vanilla to a large bowl and beat together with a hand mixer. Add the powdered sugar in two additions, and beat for another minute until fluffy and smooth.
- To make the cookie sandwiches, match the cookies together and line them up. Pipe frosting on the bottom of a cookie, then top with another. Refrigerate for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 54 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams
FALL PUMPKIN SANDWICH COOKIES
Soft cookies, creamy filling, and sweet fall flavors make these cookies a delectable autumn treat.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 40m
Yield 32
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
- Combine flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. Beat in egg and pumpkin until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets.
- Bake 12-15 minutes or until bottoms are light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely.
- Spread the bottoms of half of the cookies with the Marshmallow-Spice Filling, using about 1 tablespoon filling on each. Top each with one of the remaining cookies, bottom side down, to make sandwich cookies.
- Spice Filling: Beat 6 ounces softened cream cheese and 1/3 cup softened butter in a large mixing bowl until smooth. Add one-half of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1 teaspoon pumpkin pie spice. Beat until well combined. Gradually add 1 3/4 cups powdered sugar, beating until smooth.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 22.4 g, Cholesterol 32 mg, Fat 9.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 6.1 g, Sodium 144.5 mg, Sugar 14.7 g
PUMPKIN SANDWICH COOKIES
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 Recipe#235381 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.
Provided by Busters friend
Categories Dessert
Time 55m
Yield 16-30 sandwich cookies
Number Of Ingredients 16
Steps:
- For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets.
- Whisk together the flour, baking soda, pumpkin pie spice blend, baking powder and salt in a medium bowl.
- 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.
- 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.
- 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.
- 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.).
- 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.
Nutrition Facts : Calories 292, Fat 12.8, SaturatedFat 7.9, Cholesterol 48.3, Sodium 235.9, Carbohydrate 41.7, Fiber 0.7, Sugar 28.6, Protein 3.4
FALL PUMPKIN SANDWICH COOKIES
Soft cookies, creamy filling, and sweet fall flavors make these cookies a delectable autumn treat.
Provided by Reynolds Kitchens(R)
Categories Reynolds®
Time 40m
Yield 32
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
- Combine flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. Beat in egg and pumpkin until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets.
- Bake 12-15 minutes or until bottoms are light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely.
- Spread the bottoms of half of the cookies with the Marshmallow-Spice Filling, using about 1 tablespoon filling on each. Top each with one of the remaining cookies, bottom side down, to make sandwich cookies.
- Spice Filling: Beat 6 ounces softened cream cheese and 1/3 cup softened butter in a large mixing bowl until smooth. Add one-half of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1 teaspoon pumpkin pie spice. Beat until well combined. Gradually add 1 3/4 cups powdered sugar, beating until smooth.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 22.4 g, Cholesterol 32 mg, Fat 9.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 6.1 g, Sodium 144.5 mg, Sugar 14.7 g
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your cookies a richer flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin until tender and then scoop out the flesh.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set: The cookies should be slightly soft in the center when they are done. If you bake them too long, they will be dry and crumbly.
Conclusion:
These pumpkin sandwich cookies are a delicious and festive treat that are perfect for fall. They are easy to make and can be customized to your liking. Try adding different spices to the dough, such as cinnamon, nutmeg, or ginger. You can also use different fillings, such as cream cheese, chocolate ganache, or fruit preserves.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love