Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe

If you’re craving a cozy fall treat that’s bursting with warm spices and creamy sweetness, you’re going to love this Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe. It’s one of my absolute favorites to bake when the leaves start to turn and the air smells just right for something pumpkin-spiced. These cookies are soft, perfectly spiced pumpkin rounds sandwiched with a luscious, tangy cream cheese frosting that’s subtly colored with fun autumn hues. You’ll want to keep reading because this recipe isn’t just delicious—it’s the kind of baking project that makes your kitchen feel like home.

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Ingredients & Why They Work

Every ingredient here pulls its weight in making these cookies brilliant. The pumpkin puree adds moisture and that unmistakable fall flavor, while the pumpkin pie spice packs in the warmth. The cream cheese makes the frosting rich and tangy, which cuts through the sweetness just right.

• All-purpose flour: The base for our cookie—go for a good quality brand for consistent texture.
• Baking soda: Helps the cookies rise slightly so they’re soft, not cakey.
• Salt: Enhances the flavors, balancing the sweetness perfectly.
• Pumpkin pie spice: Key to that classic pumpkin flavor with cinnamon, nutmeg, and cloves.
• Unsalted butter: Using unsalted gives you control over saltiness; plus, it makes the cookies tender.
• Brown sugar: Adds a subtle molasses note and keeps the cookies chewy.
• Vanilla extract: Boosts the sweetness and rounds out all other flavors.
• Pumpkin puree: The star ingredient—use pure pumpkin, not pumpkin pie filling, for best results.
• Egg: Binds everything and adds richness.
• Cream cheese: For that creamy, tangy frosting that makes these cookies irresistible.
• Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
• Milk: Softens the frosting; you can adjust for consistency.
• Orange & black food coloring: Totally optional but adds festive flair that’s fun to play with.

Tweak to Your Taste

One of the best parts of making this Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe is that you can totally make it your own. If you want it spicier or creamier, or even gluten-free, there are simple swaps to try.

• Spice it up: I sometimes add an extra ½ teaspoon cinnamon or a pinch of ground ginger if I’m feeling festive and want a bit more zip.
• Gluten-free option: I’ve swapped in a 1:1 gluten-free flour blend and it works beautifully with just a slight tweak in chilling time.
• Sweetness level: If you prefer a less sweet cookie, reduce the brown sugar slightly; the cream cheese frosting can also be adjusted by adding less powdered sugar.
• Frosting flavor twist: Add a splash of maple extract for a dreamy fall vibe that’s unexpected and delicious.

Step-by-Step: How I Make Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the all-purpose flour, baking soda, salt, and pumpkin pie spice in a medium bowl. This ensures your spices and leavening agent are evenly distributed, which is key for uniform taste and texture in every cookie.

Step 2: Cream Butter & Sugar

Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened unsalted butter until it’s smooth and creamy—this usually takes about 2 minutes. Add the brown sugar and keep beating until the mixture looks fluffy and lighter in color. This step is crucial because it traps air, helping the cookies to be light, not dense.

Step 3: Add Wet Ingredients

Next, whisk in the egg, vanilla extract, and pumpkin puree to your creamed butter and sugar. Mix just until combined; over-mixing can make the cookies tough, so keep your eye on the texture here.

Step 4: Combine Wet & Dry Mixes

Gradually add the flour mixture to the wet ingredients and mix on low speed until everything just comes together. You’re aiming for a thick, slightly sticky dough here.

Step 5: Chill That Dough

Cover your dough and refrigerate it for at least 2 hours. This step is a game-changer—the chill time firms up the dough, making it easier to handle and keeping the cookies from spreading too much in the oven. Patience here really pays off with texture.

Step 6: Shape and Bake

Line two baking sheets with parchment paper. Scoop about 1/8 cup (roughly 2 tablespoons) of dough per cookie. If you want flatter cookies like I do, gently press each ball with the back of a measuring cup—this step’s optional but adds a nice touch. Bake at 350°F (175°C) for 12-13 minutes. The edges should be set but the centers soft. Cool the cookies completely on the baking sheets before frosting.

Step 7: Make the Cream Cheese Frosting

Beat together the room temperature butter and cream cheese until smooth and creamy. Gradually add powdered sugar, about half a cup at a time, mixing well after each addition. Stir in vanilla extract and milk, beating until the frosting is fluffy and spreadable. Divide the frosting into three bowls—leave one plain, then tint the others with orange and black food coloring for a festive look.

Step 8: Assemble Your Pumpkin Sandwich Cookies!

Grab one cooled cookie, pipe or spoon a generous dollop of frosting onto the flat side, then sandwich it with another cookie on top. Press gently so the frosting spreads evenly to the edges. Repeat until all cookies are paired and frosted. Store in an airtight container.

How to Serve Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe

Garnishes

I love to sprinkle a pinch of cinnamon or crushed pecans on top of the frosting before sandwiching the cookies. It adds a little texture and flavor surprise. For festive occasions, I sometimes dust a little edible gold glitter or use themed sprinkles to make these treat-worthy gifts or party desserts.

Side Dishes

These cookies pair wonderfully with a hot cup of chai tea or your favorite pumpkin spice latte. I also like serving them alongside a cozy bowl of butternut squash soup for a fall-themed gathering—it’s a match made in seasonal heaven!

Creative Ways to Present

For parties, I like arranging these sandwich cookies on tiered trays, alternating the frosting colors for a vibrant look. Wrapping individual cookies in parchment and tying them with twine also makes a charming homemade gift. They’re show-stoppers on any dessert table!

Make Ahead and Storage

Storing Leftovers

Store your pumpkin sandwich cookies in an airtight container in the fridge for up to 4 days. I’ve found that the flavors actually improve overnight as the spices and frosting meld together—so they’re great for baking ahead of time.

Freezing

If you want to freeze these, I recommend assembling them first, then wrapping each cookie individually in plastic wrap and storing in a freezer-safe bag. They freeze well for up to 2 months and thaw beautifully overnight in the fridge!

Reheating

Because these are sandwich cookies, reheating isn’t usually needed. However, if you prefer them slightly warm, pop them in the microwave for about 10 seconds. Just be careful not to melt the frosting too much.

FAQs

Final Thoughts

I genuinely treasure this Pumpkin Sandwich Cookies with Cream Cheese Frosting Recipe because it brings together everything I love about fall in one bite—the cozy spices, the rich cream cheese, and that soft cookie texture that’s just perfect for an afternoon pick-me-up or gifting to friends. Baking these cookies has become one of my favorite autumn rituals, and I hope that as you make them in your kitchen, they bring you the same warmth and joy they bring me. So don’t hesitate—grab your ingredients, get cozy in your kitchen, and enjoy the sweet little moments that come with every perfectly sandwiched bite!

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