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Pumpkin Spice Sandwich Cookies are perfect for fall! These cute cinnamon cream cheese filled cookies pair well with hot and cold beverages.
Pumpkin Spice Sandwich Cookies
During the fall it seems like all of the restaurants and coffee shops have things with pumpkin spice. Pumpkin spice is great for making many other things than just pumpkin pie. Today I have one of those other things for you, that you can make right at home.
Do you know what happens when you stuff some cinnamon cream cheese in between some freshly baked Pumpkin Spice cookies? You get Pumpkin Spice Sandwich Cookies!
Pumpkin Spice Sandwich Cookies look and smell as good as they taste. They’re perfect for snacking or fall entertaining. Here’s how to make them.
- 2x baking sheets
- parchment paper
- large mixing bowl
- medium sized mixing bowl
- measuring cup
- measuring spoons
- disposable piping bag
- small scoop
- cooling rack
- stand mixer OR hand mixer
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs, room temperature
- 1 1/4 cups light brown sugar, packed
- 2/3 cup canola oil
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree
Cinnamon Cream Cheese Filling Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted sweet cream butter, softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 3-5 tbsp heavy whipping cream
- 1 cup fall colored sprinkles
Preheat the oven to 350 degrees f.
Line 2 cookie sheets with parchment paper.
Place the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves into a medium sized mixing bowl and use a whisk to combine, then set aside.
Place the brown sugar and oil into a large mixing bowl and whisk together until smooth.
Mix in one egg at a time until combined and smooth.
Mix in the vanilla and pumpkin puree.
Gradually mix in the dry ingredients until combined and smooth.
Use a small ice cream scooper to scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds.
Bake in the oven for 11 minutes.
Remove from oven and set onto a cooling rack and allow to cool completely
Cinnamon Cream Cheese Filling Instructions
Place the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream into a large mixing bowl and cream together until combined and creamy.
Scoop into piping bag and set aside.
Pair up cookies matched closely in size.
Line up the bottoms of the pairs onto the cookie sheet and the tops above.
Pipe a dollop of frosting on the bottom cookies.
Place the top cookie onto the frosting and lightly press down so that some of the frosting comes out of the sides.
Pour the sprinkles into a bowl and roll the sides of the cookies into the sprinkles.
Serve and enjoy!