Pumpkin Spice Cookie Sandwiches – Soft and chewy pumpkin spice cookies sandwiched together with a cream cheese pumpkin spice buttercream.
Cookie sandwiches are one of my favourites! I think it’s the fact that you get two cookies and some frosting to go with them. Is there anything better? These pumpkin spice cookie sandwiches are super soft and similar in texture to a whoopee pie. Paired with a tangy cream cheese pumpkin spice buttercream, they are the perfect fall treat!
What you will need to make Pumpkin Spice Cookie Sandwiches
For the Cookies
Unsalted butter – I like using unsalted butter in pretty much all of my baking so that I am in control of the amount of salt being added.
Brown sugar – Using brown sugar as well as granulated sugar keeps these cookies soft and chewy.
Granulated sugar
1 egg
Vanilla extract
Pure pumpkin – make sure to use pure pumpkin and not pumpkin pie filling!
All-purpose flour
Cinnamon
Pumpkin pie spice – You can find pumpkin pie spice everywhere right now, but if you want to make your own… Combine 3/4 teaspoon of ground ginger, 3/4 teaspoon of ground nutmeg, 1/2 teaspoon of ground allspice and 1/2 teaspoon of ground cloves. This will make enough for the cookies and the buttercream.
Baking soda
Salt
For the Buttercream
Unsalted Butter
Cream Cheese – Be sure to use brick-style. Light or full fat will work!
Powdered Sugar – If you notice that there are clumps in your powdered sugar, be sure to sift it before mixing with the butter. This will help give you a smooth buttercream.
Heavy Cream – 33% heavy whipping cream! This is what makes your buttercream super light and fluffy when you whip it.
Pumpkin Pie Spice
Vanilla Extract
How to Make Pumpkin Spice Cookie Sandwiches
Cookies
In a medium-sized bowl, whisk together the flour, baking soda, salt, pumpkin pie spice and cinnamon.
Using a hand-held or stand mixer fitted with the paddle attachment, beat the butter and sugars together on high speed until light and fluffy. About 2 minutes.
Next, add the egg, vanilla extract and pure pumpkin and mix. Scrape down the sides of the bowl as necessary.
With the mixer on low speed, add the dry ingredients to the wet. Mix until everything is just combined.
Chill the cookie dough in the fridge for at least one hour.
Using a large cookie scoop (about 3 tablespoons), scoop balls of dough and place them onto prepared baking sheets 2 inches apart. Flatten balls of dough with the bottom of a glass or the palm of your hand.
Bake for about 12-15 minutes.
Let the cookies cool on the cookie sheet for about 5 minutes before transferring to a wire wrack.
Buttercream
Using a hand-held or stand mixer fitted with the paddle attachment beat the butter and cream cheese together until smooth. Using room-temperature butter, as opposed to really soft, helps to make a stiffer buttercream.
Reduce the mixer speed to low and add powdered sugar one cup at a time. Be sure to mix on low until the butter and sugar are completely combined.
Add the vanilla extract, pumpkin pie spice and heavy cream. Beat on high until light and fluffy. About 3-5 minutes.
Assembly
Pipe swirls of buttercream onto the bottom of half of the cookies. Sandwich the remaining cookies on top!
How to make these Cookie Sandwiches Gluten-Free:
To make these cookie sandwiches gluten-free, just replace the all-purpose flour with a gluten-free 1-to-1 baking flour that has xantham gum. I find Bob’s Red Mill works really well in most of my recipes and have tested this one with it!
If you tried this recipe, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. To pin this recipe and save it for later, you can use the button on the recipe card below.
More Fall Recipes to try:
Pumpkin Spice Cookie Sandwiches
Course: DessertDifficulty: Easy12
Cookie Sandwiches30
minutes15
minutes60
minutesSoft and chewy pumpkin cookies sandwiched together with cream cheese pumpkin spice buttercream!
Ingredients
- Pumpkin Spice Cookies
1 cup unsalted butter, melted
1 cup brown sugar
3/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup pure pumpkin
2 1/2 cups all-purpose flour
1 1/2 teaspoon cinnamon
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
- Pumpkin Spice Buttercream
1/2 cup unsalted butter, room temperature
1/4 cup cream cheese, chilled2 1/2 cups powdered sugar
1-2 tablespoons heavy cream
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Directions
- For the Pumpkin Spice Cookies
- In a medium-sized bowl, whisk together the flour, baking soda, salt, pumpkin pie spice and cinnamon.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugars together on high speed until light and fluffy. About 2 minutes.
- Next, add the egg, vanilla extract and pure pumpkin scraping down the sides of the bowl as necessary.
- With the mixer on low speed, add the dry ingredients to the wet. Mix until everything is just combined.
- Let the cookie dough chill in the fridge for one hour.
- Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper or silicone baking mats.
- Using a large cookie scoop (about 3 tablespoons), scoop balls of dough and place them onto prepared baking sheets 2 inches apart. Flatten balls of dough with the bottom of a glass or the palm of your hand.
- Bake for about 12-15 minutes.
- Let cookies cool on cookie sheet for about 5 minutes before transferring to wire wrack.
- For the Pumpkin Spice Buttercream
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth.
- Reduce mixer speed to low and add powdered sugar one cup at a time. Be sure to mix on low until the butter and sugar are completely mixed.
- Add the vanilla extract, pumpkin pie spice and heavy cream. Beat on high until light and fluffy. About 3-5 minutes.
- Assembly
- Pipe swirls of buttercream onto the bottom of half of the cookies. Sandwich the remaining cookies on top!
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