If you’re on the hunt for a fall treat that combines everything cozy about pumpkin and the joy of a perfectly sweet sandwich cookie, let me introduce you to my absolute favorite Pumpkin Sandwich Cookies Recipe. These cookies aren’t just about the warm spices and pumpkin flavor; the cream cheese frosting tucked between two tender cookies makes them downright irresistible. Trust me, once you try this recipe, it’ll become your go-to for seasonal gatherings, a cookie swap, or even just a special snack for yourself!

❤️

Why This Recipe Works

Balanced Flavors: The warm pumpkin pie spice paired with pumpkin puree creates deep autumnal flavors without overpowering sweetness.
Perfect Texture: Chilling the dough ensures tender, slightly chewy cookies that hold up beautifully to sandwiching.
Cream Cheese Frosting: Adding tangy cream cheese frosting cuts through the sweetness and adds a luscious, smooth finish.
Custom Color Fun: Using orange and black frosting makes these cookies festive and perfect for Halloween or fall celebrations.

The image shows three stacks of round, soft cookies with thick layers of creamy frosting sandwiched inside. Each cookie is a light brown color with small dark specks, showing a slightly cracked texture. The top sandwich has white frosting with small orange, black, and purple sprinkles. The middle sandwich has thick black frosting and a few colorful sprinkles, while the bottom sandwich has bright orange frosting decorated with white, black, and orange sprinkles. The cookies are placed on a brown surface with a blurred dark background and some purple decorations in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic of this Pumpkin Sandwich Cookies Recipe lies in simple pantry staples that come together to create something extraordinary. From the pumpkin puree that adds moisture and flavor, to the cream cheese frosting that’s equal parts sweet and tangy, each component plays its role perfectly. When shopping, look for fresh spices and real pumpkin puree (not pumpkin pie filling!) to keep the flavors authentic.

All-Purpose Flour: Provides structure for tender, soft cookies.
Baking Soda: Helps cookies rise just enough without puffing up too much.
Salt: Enhances all the flavors, balancing sweetness.
Pumpkin Pie Spice: The signature blend that brings that classic pumpkin flavor we love.
Unsalted Butter: Adds richness and helps the cookies stay soft.
Brown Sugar: Gives a subtle molasses flavor and keeps cookies moist.
Vanilla Extract: Elevates flavor and rounds out the spices.
Pumpkin Puree: Moisturizes and flavors – make sure it’s pure, plain pumpkin.
Egg: Binds everything and adds tenderness.
Cream Cheese: The key to dreamy, tangy frosting that’s not too sweet.
Powdered Sugar: Sweetens and thickens the frosting for perfect spreadability.
Milk: Thins frosting just enough to pipe or spread smoothly.
Food Coloring: For festive fun – orange and black are my favorites here but feel free to get creative!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve made this Pumpkin Sandwich Cookies Recipe dozens of times and love to play around with it depending on the season or who I’m baking for. Don’t hesitate to personalize these cookies—you can add more spice, swap frosting types, or even roll them in mini chocolate chips for a fun surprise. It’s your cookie adventure!

Spice it up: Sometimes I bump up the pumpkin pie spice or add a pinch of cinnamon for extra warmth, especially on chilly fall days.
Dairy-free frosting: I’ve tried using vegan cream cheese and coconut butter to accommodate friends, and it still tastes amazing.
Shape it differently: I once used a festive cookie cutter instead of scooping dough rounds, which made holiday parties extra special.

Step-by-Step: How I Make Pumpkin Sandwich Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the all-purpose flour, baking soda, salt, and pumpkin pie spice in a bowl. This ensures even spice distribution and helps prevent clumps in the dough. Putting this together first makes the later mixing a breeze.

Step 2: Cream Butter and Sugar

Using a stand mixer with a paddle attachment (or a hand mixer), beat the softened butter until creamy. Then add the brown sugar and continue to mix until you have a smooth, fluffy mixture. This step is crucial for a tender cookie, so don’t rush it!

Step 3: Add Wet Ingredients

In goes the egg, vanilla extract, and pumpkin puree. Mix until everything is just combined. The batter will be soft and sticky—that’s perfectly normal! This step infuses those pumpkin flavors right into the cookie base.

Step 4: Combine Wet and Dry

Slowly add the flour mixture to your wet ingredients and mix on low speed until combined. Don’t overmix here or the cookies could get tough. Once you see no flour streaks, it’s time to chill the dough.

Step 5: Chill the Dough

This part took me by surprise the first time—I found the dough a bit sticky and challenging to shape right away. Chilling it in the fridge for at least 2 hours firmed it up and made scooping and pressing out cookies much easier. You can prep this the night before, which helps with timing, too.

Step 6: Shape and Bake the Cookies

Line baking sheets with parchment paper. Use about 1/8 cup (roughly 2 tablespoons) of dough per cookie, placing them a couple of inches apart. For flatter cookies, I gently press them down with the back of a measuring cup—this is optional based on your texture preference. Pop them in the oven at 350°F for 12-13 minutes, then let them cool completely before frosting.

Step 7: Make the Cream Cheese Frosting

Cream together butter and cream cheese until smooth and luscious. Gradually mix in powdered sugar, about half a cup at a time, beating well after each addition. Add vanilla extract and a splash of milk to loosen the frosting to a spreadable consistency. Divide the frosting in three parts and add orange and black food colors to two of those for that signature Halloween vibe. The third part stays white for a classic look.

Step 8: Assemble Your Pumpkin Sandwich Cookies

Lay one cookie flat, pipe or spoon a generous dollop of frosting on top, and sandwich it with another cookie. Press gently so the frosting spreads out evenly but doesn’t ooze out. Repeat with remaining cookies and enjoy your masterpiece.

💡

Pro Tips for Making Pumpkin Sandwich Cookies Recipe

Chill for Success: Don’t skip chilling the dough—it’s a game-changer for handling sticky dough and creates better cookies.
Use Room Temperature Ingredients: The butter, cream cheese, and egg mix more evenly and give a smoother dough and frosting.
Press Lightly for Flatter Cookies: If you prefer softer, puffier cookies, skip the measuring cup press; it’s all about texture preference.
Frost Completely Cooled Cookies: Frosting melts if cookies are warm—patience here keeps sandwich cookies neat and perfect.

How to Serve Pumpkin Sandwich Cookies Recipe

The image shows a stack of small sandwich cookies on a white plate. The cookies have a rough, light brown texture and are sandwiched with three different colors of creamy filling: bright orange with small black and white sprinkles, white with purple and orange sprinkles, and black without visible sprinkles. The cookies are arranged in two main stacks, with a shiny black spider decoration placed on the plate next to them. In the background, there are shiny pumpkin decorations in orange, silver, and purple on a white marbled surface. Two striped straws are seen on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to sprinkle a little extra pumpkin pie spice on top of the frosting for a subtle aroma boost. Sometimes, a dusting of powdered sugar adds a delicate, snowy effect. If I’m feeling fancy, I use festive edible glitter or tiny Halloween-themed sprinkles to make these beauties party-ready.

Side Dishes

These pumpkin sandwich cookies pair wonderfully with a warm cup of spiced chai, coffee, or even a glass of cold milk. For a fall brunch, I serve them alongside cinnamon apple slices or a pumpkin latte to keep the autumn theme going strong.

Creative Ways to Present

For holiday gifting, I stack these cookies in small clear boxes tied with orange and black ribbons—super charming and ready to wow. Another time, I arranged them on a tiered cake stand at a Halloween party, making them the star of the dessert table. You could also package them individually in parchment bags for favors.

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin sandwich cookies stored in an airtight container in the fridge. They stay fresh and soft for about 4-5 days, though in my house, they rarely last that long! Let them come to room temperature before enjoying for the best flavor.

Freezing

These cookies freeze beautifully! I freeze the baked cookies and frosting separately—wrap cookies in parchment and place in a freezer bag, and freeze frosting in an airtight container. When ready, thaw cookies at room temp and briefly warm frosting until spreadable before assembling.

Reheating

If you want to warm a frozen or refrigerated cookie sandwich, I recommend removing the frosting first, warming the cookie gently in the microwave for about 10 seconds, then reassembling with fresh frosting spread or dollop to avoid melting. This keeps them looking pristine and tasting fresh.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend using plain canned pumpkin puree rather than pumpkin pie filling since pie filling contains added sugar and spices which can throw off the balance of this recipe. Pure pumpkin puree keeps your cookies perfectly spiced and not overly sweet.
Can I make the dough ahead of time?

Absolutely! The dough can be chilled overnight or up to two days before baking. This actually helps deepen the flavors and makes scooping easier. Just bring it back to chilled before baking for best results.
What if I don’t have cream cheese?

You can substitute with mascarpone or a combination of butter and powdered sugar for a simple buttercream. Just know the frosting won’t have the same tangy flavor that cream cheese provides.
How do I avoid the frosting melting?

Make sure your cookies are completely cool before frosting them and keep the assembled cookies refrigerated until serving. Also, room temperature ingredients ensure the frosting is silky but not too runny—perfect for piping or spreading.
Can I make these cookies gluten-free?

Yes, by substituting the all-purpose flour with a good quality gluten-free flour blend designed for baking, you can enjoy a gluten-free version. Just check the blend’s instructions for any necessary adjustments.

Final Thoughts

This Pumpkin Sandwich Cookies Recipe holds a special place in my heart because it’s the dessert that turns an ordinary fall afternoon into a celebration. The balance of soft, spiced cookies and tangy cream cheese frosting is just pure happiness in every bite. When you make these, you’ll find yourself reaching for seconds (and thirds) and sharing them eagerly. So grab your mixing bowl, and let’s welcome the season with cookies that taste like home and comfort all rolled into one!