Name: Pumpkin Sandwich Cookies Recipe
Prep time: 2 h 15 min
Cook time: 13 min
Total time: 2 h 28 min
Cuisine: American
Ingredients: 2⅓ cups all purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 2 teaspoons pumpkin pie spice; ½ cup unsalted butter, at room temperature; 1 cup brown sugar; 1 teaspoon vanilla extract; ½ cup pumpkin puree; 1 large egg, at room temperature; ½ cup unsalted butter, at room temperature; 4 oz cream cheese, at room temperature; 1 teaspoon vanilla extract; 2.5-3 cups powdered sugar; 1 teaspoon milk; Orange food color; Black food color

Jump to Recipe· 4.4 from 12 reviews

If you love all things pumpkin-spiced and want a cookie that feels like a cozy autumn hug, then you’re in the right place. This Pumpkin Sandwich Cookies Recipe is seriously one of my favorite fall treats—it combines tender pumpkin cookies with a luscious cream cheese frosting that’s tinted birthday-party fun with orange and black colors. Trust me, once you try this, you’ll want to make a double batch!

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Why This Recipe Works

Perfect Pumpkin Flavor: Using pumpkin puree and warm pumpkin pie spice gives the cookies that classic fall warmth without overpowering sweetness.
Soft yet Slightly Chewy Texture: Chilling the dough makes these cookies easy to handle and bake perfectly soft but sturdy enough for sandwiching.
Cream Cheese Frosting Balance: The tangy frosting contrasts the warm spices beautifully, making each bite delightfully balanced.
Fun & Festive Presentation: Coloring the frosting orange and black is an optional but super cute touch 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

Every ingredient here has a purpose — from the flour giving structure to the pumpkin puree adding moisture and flavor. Plus, a good mix of spices and quality butter really make these cookies shine. Here’s a quick rundown so you know why I always keep these on hand.

All purpose flour: The base for our cookies, it’s versatile and provides the perfect chewy texture.
Baking soda: Helps the cookies rise just enough, making them tender without puffing up too much.
Salt: Balances the sweetness and enhances the pumpkin flavor.
Pumpkin pie spice: The secret weapon that delivers that unmistakeable fall aroma and taste.
Unsalted butter: Provides richness and that buttery flavor—you want room temperature for easy creaming.
Brown sugar: Adds moistness and a little molasses depth which pairs so well with pumpkin.
Vanilla extract: Rounds all the flavors and adds warmth.
Pumpkin puree: I use canned for convenience, but fresh pumpkin after roasting works beautifully too.
Large egg: Helps bind everything together while adding moisture.
Cream cheese: For the frosting, it adds a tangy creaminess that cuts through the sweetness.
Powdered sugar: Sweetens and thickens the frosting perfectly.
Milk: Thins the frosting just enough for easy spreading or piping.
Orange and black food color: Totally optional but great for that festive look.

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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

What’s so fun about the Pumpkin Sandwich Cookies Recipe is how easy it is to make it your own. I often play around with the frosting flavors or the spice levels depending on the season or who I’m baking for. Don’t be afraid to make these cookies truly yours!

Variation: I sometimes swap the pumpkin pie spice for a teaspoon of cinnamon and a pinch of nutmeg for a milder flavor that my kids love.
Dietary Mods: For a dairy-free version, you can substitute butter with coconut oil and use a dairy-free cream cheese alternative in the frosting.
Spice it up: Add finely chopped pecans or walnuts into the dough for a little crunch and nutty hint that’s unexpectedly delicious.

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

Step 1: Mixing Dry Ingredients for Perfect Spice Balance

Start by whisking together your flour, baking soda, salt, and pumpkin pie spice in a bowl. I find taking this first step separately really helps spread the spices evenly throughout the dough later. Plus, no clumps of baking soda hiding around!

Step 2: Cream the Butter and Sugar Until Dreamy

Using your stand mixer fitted with a paddle or a hand mixer, beat the room temperature butter until it’s smooth and creamy. Then add the brown sugar and keep beating until it looks fluffy—this usually takes around 3-4 minutes. That fluffy stage is key for light cookies.

Step 3: Add the Pumpkin, Egg & Vanilla for Moisture and Flavor

Next, mix in the egg, vanilla extract, and pumpkin puree until just combined. This mixture smells so good you might be tempted to sneak a taste (guilty as charged here!). Just make sure not to overmix as you’ll add the dry ingredients next.

Step 4: Gently Combine Dry and Wet Ingredients

Add your flour mixture in batches and mix on low speed or fold in by hand until combined. The dough will be slightly sticky at this point — don’t worry, that’s normal. Cover it and pop it in the fridge to chill for 2 hours. Chilling makes the dough much easier to handle.

Step 5: Shape and Bake the Cookies

When ready, line two baking sheets with parchment paper. Scoop about 1/8 cup (roughly 2 tablespoons) of dough for each cookie. If you want flatter cookies, I like to press them gently with the back of a measuring cup before baking. Bake at 350°F (175°C) for 12-13 minutes until set but still soft to touch. Let them cool completely before frosting.

Step 6: Whip Up the Cream Cheese Frosting

Beat together the butter and cream cheese until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Add vanilla extract and milk to reach your preferred consistency. Divide the frosting into three bowls — leave one plain, color one orange, and the last black if you’re feeling festive!

Step 7: Assemble Your Pumpkin Sandwich Cookies

Use a pastry bag or a spoon to dollop a generous amount of frosting onto one cookie, then sandwich another on top. The contrast of soft pumpkin cookie and creamy frosting is pure magic. Plus, these cookies look just as good as they taste!

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Pro Tips for Making Pumpkin Sandwich Cookies Recipe

Chill Your Dough: Don’t skip the 2-hour chilling – it keeps the dough manageable and prevents spreading during baking.
Room Temperature Ingredients: Make sure your butter, egg, and cream cheese are at room temp for smooth mixing and optimal texture.
Use Fresh Pumpkin Pie Spice: Freshly ground spices make a big difference—grab a mix or make your own with cinnamon, nutmeg, cloves, and ginger.
Frost After Cookies Cool Completely: Applying frosting too soon will make it melt and slide off—patience here means prettier, neater cookies!

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 like to keep it simple with just the colorful frosting, but sprinkling a pinch of cinnamon or edible glitter over the frosting can make these cookies sparkle. Sometimes I even add a tiny candy pumpkin on top for a fun festive bounce!

Side Dishes

These cookies pair wonderfully with a steaming cup of chai tea or a pumpkin spice latte for the ultimate autumn vibe. If you’re having a party, I’ll serve them alongside nutty caramel popcorn or spiced nuts for a snack combo guests rave about.

Creative Ways to Present

For Halloween, I once arranged these Pumpkin Sandwich Cookies in a “spider web” shape on a serving tray, piping thin white frosting lines over the black frosted cookies. It was a fun hit with my friends! You can also wrap individual cookies in clear cello bags with ribbon for gifts or party favors.

Make Ahead and Storage

Storing Leftovers

I keep leftover Pumpkin Sandwich Cookies in an airtight container in the fridge to keep the cream cheese frosting fresh. They usually stay perfect for up to 4 days, but I doubt they last that long in your house!

Freezing

These cookies freeze beautifully. I separate the sandwich cookies with parchment paper in a freezer-safe container and freeze for up to 3 months. When you want to enjoy, just thaw in the fridge overnight. The texture and flavor remain impressive.

Reheating

If you want to warm them up, I recommend a quick zap in the microwave for 10-15 seconds — that melts the frosting slightly and makes the pumpkin cookie extra soft without making the cream cheese too melty.

FAQs

Can I use homemade pumpkin puree for the Pumpkin Sandwich Cookies Recipe?

Absolutely! Homemade pumpkin puree works wonderfully and adds a fresh pumpkin flavor. Just make sure it’s well drained if it’s very watery, so your dough doesn’t become too loose.
How do I prevent my cookies from spreading too much during baking?

Chilling your dough for at least 2 hours before baking is key. Also, using room temperature butter rather than melted and pressing the cookies gently before baking can help maintain shape and prevent excessive spreading.
Can I make the cream cheese frosting ahead of time?

Yes! You can make the frosting a day ahead, store it in an airtight container in the fridge, and bring it back to room temperature before frosting the cookies. Whip it again to bring back that creamy texture.
Is it necessary to color the frosting?

Nope, totally optional! The frosting is delicious on its own without coloring. Adding orange and black food coloring just makes them fun and festive for Halloween or autumn gatherings.
How many cookies does this Pumpkin Sandwich Cookies Recipe make?

This recipe yields about 10 complete sandwich cookies, but you can easily double or triple it if you’re baking for a crowd or want extra to freeze.

Final Thoughts

This Pumpkin Sandwich Cookies Recipe is honestly one of those gems I keep returning to every fall season. I love sharing it with friends, especially when everyone is craving that classic pumpkin spice vibe but wants a cookie that’s a little extra special. You’ll enjoy how soft, flavorful, and fun these cookies are—they’re as perfect for afternoon snacktime as they are for a festive party plate. So grab your ingredients, get cozy in your kitchen, and whip up a batch. Your autumn moments just got tastier!