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Pumpkin Spice Sandwich Cookies

Pumpkin Spice Sandwich Cookies



for 16 servings

Pumpkin Spice

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 teaspoons pumpkin spice mix, or use pumpkin spice mix instead


  • 12 tablespoons butter, melted
  • ½ cup pumpkin puree (115 g)
  • ¾ cup granulated sugar (150 g)
  • 3 tablespoons molasses
  • 1 egg
  • 2 tablespoons milk
  • 2 ¼ cups all purpose flour (280 g)
  • ½ teaspoon kosher salt
  • ½ cup brown sugar
  • 1 teaspoon baking soda

Cream Cheese Filling

  • 8 oz cream cheese (225 g), softened
  • ½ teaspoon vanilla extract
  • 4 tablespoons butter
  • 3 cups powdered sugar (360 g), sifted

Nutrition Info

Powered by
    Calories 354
    Fat 14g
    Carbs 54g
    Fiber 0g
    Sugar 40g
    Protein 3g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (175°C).
  2. Pumpkin spice: Whisk together spices OR use premade spice mix.
  3. Cookies: In a large bowl, combine melted butter, pumpkin purée, granulated sugar, brown sugar, molasses, and salt. Whisk together.

  5. Add egg and milk and whisk to incorporate.
  6. Add the flour, baking soda, and pumpkin spice to the bowl. Fold together with a spatula just until combined.
  7. Line a baking sheet with parchment. Scoop 21⁄2 tablespoon portions and place the cookies at least 2 inches (5 cm) apart. Press down on each scoop to lightly flatten.

  9. Bake for 8–10 minutes, rotating halfway through the baking time. Remove from the tray and cool completely.
  10. Filling: Add the cream cheese, butter, and vanilla to a large bowl and beat together with a hand mixer. Add the powdered sugar in two additions, and beat for another minute until fluffy and smooth.
  11. To make the cookie sandwiches, match the cookies together and line them up. Pipe frosting on the bottom of a cookie, then top with another. Refrigerate for 30 minutes before serving.
  12. Enjoy!

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