There’s something about pumpkin spice that makes any day feel like fall. These soft pumpkin cookies have that comforting, homemade taste that fills your kitchen with the smells of fall. They are light, cake-like, and just sweet enough to make you reach for a second before you realize it.
What really makes them is the creamy filling sandwiched between each cookie. It’s smooth, rich, and adds the perfect touch of indulgence without being too heavy. The balance between the soft cookie and sweet center creates a bite that tastes like pure fall.
Enjoy them with a hot cup of coffee in the morning or serve them as an after-dinner treat. How ever you enjoy them, these pumpkin spice cookie sandwiches are the kind of simple, cozy dessert that remind you why this season delicious.
Difficulty Level: easy
Ingredients
- 1 cup (130 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) packed light brown sugar
- 1/4 cup (60 grams) granulated sugar
- 1/2 cup (120 grams) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- For the filling:
- 4 ounces (113 grams) cream cheese, softened
- 1 cup (120 grams) powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures the cookies bake evenly.
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In a large bowl, using a mixer, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy, about 3 minutes.
- Add the canned pumpkin puree, vanilla extract, and egg to the butter mixture. Beat until well combined.
- Slowly incorporate the dry ingredients into the wet ingredients. Mix until just combined. Avoid over-mixing, as this can make your cookies tough.
- Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the sheet, leaving enough space between each cookie to allow for spreading.
- Bake in the preheated oven for 15 minutes or until the cookies are lightly browned. Cooking time may vary slightly depending on your oven.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Allow them to cool completely before adding the filling.
- To prepare the filling, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once cookies are cooled, spread about a tablespoon of filling on the flat side of one cookie, then sandwich it with the flat side of another cookie.
- Repeat with the remaining cookies and filling. If desired, chill cookies in the refrigerator for a firmer filling.
- For extra flavor, add a pinch of cinnamon to the filling. For best results, make sure cream cheese and butter are at room temperature to ensure smooth integration.