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Pumpkin Pie Cookie Sandwiches

A stack of Pumpkin Pie Cookie Sandwiches with creamy white filling on a white cake stand.
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Soft and chewy Pumpkin Pie Cookie Sandwiches filled with creamy pumpkin spice buttercream – the perfect fall dessert with all the cozy flavors of pumpkin pie in a handheld treat.

  • Author: Catherine
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes (including chill time)
  • Yield: 12 cookie sandwiches 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup pure pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (for frosting), room temperature
  • 1/4 cup brick-style cream cheese, chilled
  • 2 1/2 cups powdered sugar
  • 1–2 tablespoons heavy cream
  • 3/4 teaspoon pumpkin pie spice (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. In a bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  2. In another large bowl, beat the butter and sugars on high speed until light and fluffy (about 2 minutes).
  3. Add egg, vanilla extract, and pumpkin puree. Mix until combined.
  4. Slowly add the dry ingredients to the wet mixture. Mix until just combined. Do not overmix.
  5. Chill the dough for at least 1 hour in the refrigerator.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Use a large cookie scoop (3 tablespoons) to portion the dough. Flatten slightly with the bottom of a glass.
  8. Bake for 12–15 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  9. For the buttercream: Beat butter and cream cheese together until smooth.
  10. Gradually add powdered sugar, mixing on low. Add vanilla, pumpkin pie spice, and heavy cream. Beat on high for 3–5 minutes until fluffy.
  11. Pipe buttercream onto the flat side of half the cookies, then top with remaining cookies to form sandwiches.

Notes

  • Chill dough to prevent excessive spreading during baking.
  • Ensure cookies are completely cool before frosting.
  • Use pure pumpkin, not pumpkin pie filling.
  • Store assembled sandwiches in the fridge or freeze for up to 1 month.
  • For gluten-free, use a 1:1 baking flour with xanthan gum.

Nutrition

Find it online: https://recipeshots.com/pumpkin-pie-cookie-sandwiches/