Pumpkin Sandwich Cookies recipe
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- Dish type
- Biscuits and cookies
These cookies are moist, delicious and packed full of flavour. They are perfect for afternoon tea, dessert, elevenses or general snacking.
65 people made this
- 375g pumpkin puree
- 110g unsalted butter, softened
- 200g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 250g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 175g margarine
- 300g caster sugar
- 2 teaspoons vanilla extract
- 150g prepared vanilla dessert, such as Angel Delight
MethodPrep:25min ›Cook:12min ›Ready in:37min
- Preheat oven to 190 C / Gas 5. Line baking trays with baking parchment.
- Cream the butter with the sugar. Beat in the pumpkin puree, egg and vanilla.
- Stir the flour, bicarbonate of soda, baking powder, salt and ground cinnamon into the pumpkin mixture. Blend until combined.
- Drop teaspoonfuls of dough onto the prepared baking trays. Bake at 180 C / Gas 4 for 12 to 14 minutes. Let cookies cool completely then sandwich two cookies together with Vanilla Filling.
- To Make Vanilla Filling: Beat the margarine and 300g caster sugar together for 10 minutes. Beat in the vanilla and the vanilla dessert. Beat until creamy.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(66)
Reviews in English (62)
I made these to use up some leftover pumpkin puree and icing from making pumpkin cupcakes the other day.They are indeed moist and flavoursome but mine actually came out with a cakey texture, not cookies at all! I might try again and see if they come out any different but generally they get a thumbs up from my husband and myself.-22 Oct 2011
by jaded turquoise
I surely do not want to offend any person who has ever enjoyed this recipe, however my experience was a very negative one. The cake/ cookie part gave a way too much flower taste. The filling tasted like shortening (Crisco) the sugar in it was very crunchy even if we had used powered sugar the grease taste would still be there. To say the least I was totally disappointed. If I took this to my Church Social, I would be the first Presbyterian stoned to death in West Virginia.-11 Nov 2007
I don't mean to be harsh, but don't think the five star ratings I have read are accurate since the people posting used a different filling. The filling is really bad, very grainy and no flavor. I think using butter instead of shortening and powdered sugar would have made it ten times better.The cookie part was ok, but I have had better pumpkin cookies to. You are better off making a great pumpkin cookie recipe and filling it with a sweet cream cheese filling.-02 Nov 2007
Pumpkin Molasses Sandwich Cookies
Well, friends, here we are in the home stretch before Thanksgiving and I&rsquom still coming at ya with pumpkin recipes.
I&rsquom a little behind in my Thanksgiving prep this year due to vacation, but I&rsquove got a solid week ahead of me to make it all happen.
Luckily, I remembered to order my turkey last week when someone mentioned a Turkey Buzzard on the beach.
Today I&rsquom sharing an oldie but goodie for Pumpkin Molasses Sandwich Cookies.
This recipe has been on my blog for years, but it definitely needed a refresh.
I know so many people think pumpkin recipes shouldn&rsquot stretch beyond Thanksgiving, but I am here to tell you that these Pumpkin Molasses Sandwich Cookies are pretty perfect any time of the year &ndash but especially perfect for the holiday season.
Because they&rsquore rolled in sugar, they have a little glisten to them which will make them a beautiful addition to any holiday cookie tray!
Pumpkin Sandwich Cookies recipe - Recipes
This time of year, it’s common for people to complain about pumpkin pie flavor ending up in everything, even coffee — especially coffee. They also complain that there’s no actual pumpkin flavor in these products, though they may be colored orange all you can taste is the spice mix.
Well, the spice mix is just about all you can taste in pumpkin pie, too, besides the sugar. The eggs and milk are mostly for texture and pumpkin, like all winter squash, is pretty bland tasting. A few years ago I discovered that butterscotch pudding with pumpkin pie spice was pretty close the real thing. We had it for dessert once or twice, though I never tried to pass it off as made with real pumpkin.
I thought this was pretty ingenious of me till I read that JELL-O Pumpkin Spice Instant Pudding was a thing. Never having seen it in the stores, I suspected that it wasn’t on offer up here north of the Line, where a mere 35 million of us live — apparently not a large enough market to bother with. That turned out to be correct. Someone asked about it on FaceBook and got this reply: “Unfortunately, JELL-O Pumpkin Spice Instant Pudding is not available in Canada. We will pass along your interest to our business team.” If the team decides to launch it here, I hope they remember our Thanksgiving is in October.
With pumpkin pie spice getting all this attention, what exactly is in it? No secret ingredients, it’s all stuff you may well already have. Deconstructing the recipe from The Joy of Cooking gives us a ratio of one part cloves, two parts nutmeg (or allspice), four parts ginger, and eight parts cinnamon. I’ve left out the nutmeg and nobody missed it, though of course it makes the taste even better.
All that said — our ingredient of the week is pumpkin, so there is pumpkin in this filling. You can cook your own or use canned just be sure the can says “pure pumpkin.” And you can be the judge of whether or not you can taste the pumpkin in this.
Pumpkin Cheesecake Sandwich Cookies
Food allergies have always played a part in our family’s diets. My mom originally had the most, which she discovered after multiple rounds of allergy testing a while ago, ranging from tomatoes and sweet peppers to walnuts and shellfish. I had the least, with just a handful of allergies. (You’ll never see any recipes with mushrooms, avocado, shrimp, or water chestnuts appear on the blog!)
However, in the past few years, my brother’s allergy list slowly grew. It started with cantaloupe and bananas, then branched out to lettuce, oranges, and watermelon. Last year, he discovered a severe allergy to eggs, as well as becoming lactose intolerant. Poor guy!
As a result, birthdays and celebrations changed a bit. It’s practically impossible to purchase any desserts from the store since everything revolves around eggs and dairy.
When we tried to pick up a treat for my dad’s family birthday dinner in September, four of us meticulously read through the ingredients labels on all of the cakes, crumbles, and pies in Safeway’s bakery department. We literally scoured every shelf until we found an egg-free dessert my brother could eat!
This Thanksgiving, I’m tweaking a few things on the dessert menu. Along with the traditional pumpkin and pecan pies (a requirement for my parents and me!), I wanted to bake something special for my brother, without any eggs or dairy, so he could still enjoy a sweet treat to finish the feast.
After some thought and creativity in the kitchen, I came up with these Pumpkin Cheesecake Sandwich Cookies ! They’re sweet, indulgent, and seriously addictive. I scarfed down two as soon as I finished photographing them!
Let’s start with the cookies. Pumpkin cookies are prone to being cakey instead of chewy. This is because pumpkin purée adds a lot of moisture to the cookie dough. Eggs add lots of moisture too, so to compensate for the pumpkin, I completely omitted the eggs . Since the pumpkin purée also provides structure like eggs, you can’t even tell. Perfect for my brother!
When you first mix up the cookie dough, you’ll probably stare at the bowl and think, “Oh my gosh, is Amy crazy?? How am I supposed to get 26 cookies out of this small amount of dough?”
Trust me, I called myself insane at first too!
However, after rolling out the cookie dough into 26 small balls, we’ll flatten them on the baking sheet to about the diameter of an Oreo cookie, if not slightly larger. Because of this, they end up looking bigger than you first imagined!
Because they’re thin, we only bake the cookies for a few minutes . Just like with almost all of my cookie recipes, we’ll underbake them by a tiny bit, then let them sit on the warm baking sheet to cool.
It’s extremely important to slightly underbake these because we’ll actually store the sandwich cookies in the refrigerator due to the cream cheese in the filling. The cookies stiffen when chilled, so you don’t want to overbake them and dry them out. That would result in rock-hard cookies!
The cheesecake filling is incredibly simple: just soy cream cheese, sugar, and a touch of vanilla. I opted to use Toffutti cream cheese because it contained the least amount of fat and calories of the soy cream cheeses I saw at the store, but any brand will work. Because the filling is completely dairy-free (and vegan too!), I’m pretty certain my brother and I would fight over who got to lick the beaters!
Tip : Use clear vanilla extract for the cheesecake filling to preserve the bright white color. I’ve found this kind in Walmart on their wedding aisle. It comes in a large 8 oz brown bottle and is fairly cheap!
When we sit down for our Thanksgiving feast later this month, I guarantee we’ll end up with twice as many leftovers of the savory dishes compared to previous years. With how indulgent these Pumpkin Cheesecake Sandwich Cookies taste, everyone will be saving room for dessert… And they just might become more traditional in our household than pumpkin pie!
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Skip the standard pie dessert this Thanksgiving and try these delicious cream cheese-filled pumpkin treats instead.
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup fresh pumpkin purée
- 1 egg
- 1 vanilla bean, seeds scraped out, or 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 5 tbsp unsalted butter, softened
- 2 vanilla beans, seeds scraped out
- 2 cups icing sugar
1 Preheat the oven to 350°F.
2 Cut a pumpkin in half and scoop out the seeds with a large spoon. Brush the cut sides with a bit of olive oil and sprinkle with brown sugar. Place the pumpkin halves cut side down, on a foil-lined baking sheet and bake until the skin is easy to pierce with a knife, about 1 hour.
3 Remove from the oven and allow the pumpkins to cool completely. Scoop out the flesh of the pumpkins and place in a food processor process until smooth. The pumpkin purée can be refrigerated for up to two days, or frozen for up to three weeks.
1 Preheat the oven to 350°F.
2 To make the cookies, line three baking sheets with baking mats or parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
3 In a separate bowl, cream together the butter and sugar using a hand mixer until light and fluffy. Add the pumpkin, egg and vanilla bean seeds and beat until the mixture is creamy. Fold the pumpkin mixture into the dry ingredients and stir until well combined.
4 Place tablespoonfuls of the dough onto the prepared baking sheets and flatten slightly. Bake the cookies for 15 to 20 minutes, until lightly brown transfer to a wire rack to cool completely.
5 For the frosting, beat the cream cheese with the softened butter and vanilla bean seeds in a large bowl until combined. Gradually add the icing sugar until the mixture is thick. Spread 1 heaping tbsp of frosting between 2 pumpkin cookies to make sandwiches and serve.
Prep time: 30 minutes.
Cook time: 20 minutes.
Serving size: Makes 18 sandwiches.
- 1 package pumpkin cookie mix, preferably Krusteaz Pumpkin Spice Cookie Mix
- 1 egg
- 1/2 Cup unsalted butter, softened
- 1/2 Cup white chocolate chips
- 1/2 Cup dried cranberries
- 8 Ounces cream cheese, softened
- 1 –2 tablespoons milk, if needed
Preheat oven to 350 degrees F.
In a large mixing bowl, combine pumpkin spice cookie mix (minus the icing pouch), egg, and butter. Mix until fully combined. Add white chocolate chips and cranberries mix thoroughly.
Scoop cookies onto lined cookie sheet and bake 10–12 minutes. Let cookies cool.
While cookies cool, combine cream cheese and contents of the icing pouch until smooth. Add 1–2 tablespoons milk to reach desired consistency.
Match the cooled cookies in pairs. Pipe or spread filling onto one of each pair and sandwich together.
Cream Cheese Filling
- 1 Cup confectioners sugar
- 1 Teaspoon vanilla extract
- 1 stick of butter, softened
- 3 Teaspoons cinnamon sugar
- 1 Teaspoon ground cinnamon
- 1 8 ounce block cream cheese
- 2 sicks of butter, softened
- 3/4 Cups granulated sugar
- 3/4 Cups light brown sugar
- 2 large eggs
- 1 Teaspoon vanilla extract
- 1 Teaspoon baking soda
- 2 1/4 Cups white flour
- 1 package of pumpkin spice chips, such as Toll House
- 1 package mini chocolate morsel chips, such as Toll House
Pumpkin Sandwich Cookies recipe - Recipes
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamon
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cups granulated white sugar
1/2 cup brown sugar
1/2 cup butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract
1 cup of pure pumpkin puree (canned or homemade)
2 tablespoons of pumpkin seeds (optional)
Cream Cheese Frosting:
1/4 cups butter, softened
4 ounces, cream cheese, softened
1 cups sifted powdered sugar
1/2 teaspoon vanilla extract
For the cookies:
Preheat oven to 350F. Line a baking sheet with a silpat or parchment.
In a medium bowl, combine the flour, baking powder, baking soda, cardamon, cinnamon, nutmeg and salt. Mix and set aside.
In another medium bowl, beat the granulated sugar, brown sugar and softened butter until combined and blended. Add the egg, vanilla extract, pumpkin and beat until smooth.
Grab a spatula or wooden spoon, and in two batches, gradually mix in flour mixture, until thoroughly combined.
Using a stainless-steel ice cream scoop (with one of those hand releases), drop the cookie dough onto the parchment lined baking sheet, being sure to leave room for the dough to spread. If you don’t have an ice cream scooper, you could also drop the dough using two teaspoons.
Sprinkle 3 or 4 pumpkin seeds on the top of the cookies for decoration. I tried to put them in a trio just for appearance purposes. (This is totally optional.)
Bake for 15 minutes, or until the edges of the cookies are lightly golden brown. They should still be soft to the touch. Carefully transfer to a rack to cool completely.
For the icing:
In a medium bowl, beat the butter and cream cheese until smooth and creamy. Add the powdered sugar and vanilla. Beat until completely smooth.
Flip half of the cookies upside down. Using a butter knife, dollop one teaspoon of the icing in the center of each upside down cookie. Smooth it around with your knife until the icing just reaches the edges. Top with another cookie and gently press the two cookies together.
Cookies should be stores in an airtight container and will be moist and delicious for up to 2 days.
Pumpkin Spice Cookies
Satisfy that holiday sweet tooth with this healthy Pumpkin Spice Cookies recipe!
Look for aluminum-free baking powder the next time you go shopping. Aluminum may pose potential risks to our health as a neurotoxin. While the dose makes the poison, some studies show a relationship with aluminum that is stored in the body and neuro-disorders (such as Alzheimer’s disease.) Limiting exposure to all metals is a protective measure we can take to optimize our health.
- 1 cup pumpkin puree fresh or canned
- 1 tablespoon maple syrup
- 1/3 cup apple sauce
- 1 teaspoon vanilla
- 1/4 cup vegan palm shortening or melted coconut oil
- 1 cup oat flour
- 1/2 cup almond meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- pinch sea salt
- 1/2 cup pecans chopped
- 1/4 cup mini chocolate chips
- Preheat oven to 350F.
- Mix the pumpkin, syrup, apple sauce, vanilla and shortening (or oil if using) in a large bowl. Alternatively, place in a blender and blend until combined.
- In a separate medium bowl sift the oat flour, almond meal, baking soda, baking powder and spices together.
- Add the dry ingredients to the pumpkin mixture and mix to combine. Then fold in the pecans and chocolate chips.
- Scoop 1-tablespoon of batter onto a large baking pan lined with parchment paper. Repeat until all batter is used.
- Bake for 20 to 25 minutes, or until just slightly firm.
- Store uneaten cookies in a sealed glass container at room temperature for 2 days or in the refrigerator for up to 5 days.
Nutritional analysis per serving (1 cookie)
calories 43 • fat 2 g • saturated fat 2 g • cholesterol 0 mg • fiber 1 g • protein 1 g • carbohydrate 5 g • sodium 25 mg
Keto Pumpkin Cookie Sandwiches (My Kids Love These)
I have a confession to make. I’m kind of a geek when it comes to my baking. What I mean by that is I tend to try and match my baked goods with the seasons and holidays throughout the year. Peppermint patty fat bombs at Christmas time, heart shaped cookies for Valentine’s Day, green veggie cakes for St. Patrick’s Day — you get the idea. However, every now and then I come across a recipe that seems like it should fall into the ‘seasonal’ category, but it’s just too good not to enjoy year round. This recipe for keto pumpkin cookie sandwiches is one such recipe. The cookies provide a delightful cinnamon spice and pumpkin flavor, with a delicious cream cheese frosting holding everything together.
Pumpkin Spice, Cinnamon Spice, Cream Cheese Frosting…Oh My!
Aside from the use of ground cinnamon and pumpkin puree, there’s one other key ingredient used to make these cookies that offers a lovely autumn-like flavor. Almond flour is used instead of any sort of refined wheat flour and it provides a delicious hint of nutty flavor that blends perfectly with the other flavors on offer. It’s also an excellent source of heart healthy monounsaturated fats to use in your baking recipes. And unlike other types of unhealthy baking ingredients like refined sugars and flour, using almond flour helps to lower “bad” LDL cholesterol levels while also reducing overall cardiometabolic risk factors. (1)
Cinnamon is an equally viable baking ingredient when it comes to offering a ton of flavor along with some terrific health benefits. It should be no surprise to anyone how much I love cinnamon, considering the amount of amazing keto-friendly cinnamon snack recipes that I’ve shared. It really is an amazing culinary spice though — it’s full of anti-inflammatory and antioxidant properties, and it’s even been found to help lower both blood pressure and blood sugar levels. (2)
And of course, you’ll need to use the pumpkin puree to complete your pumpkin cookies. Much like cinnamon, pumpkin is full of potent biological properties that make it incredibly beneficial for your health. Pumpkin has actually been found to possess antidiabetic, anticancer, and anti-inflammatory properties, in addition to several other great medicinal benefits. (3)
When you combine these three phenomenally healthy baking ingredients with other keto baking staples like a zero calorie sweetener (such as Stevia), butter, eggs, and vanilla extract, you end up with pumpkin cookies that are out of this world good. Once you’ve finished making your cookie dough and placed the cookies in the oven, you can turn your attention to making the cream cheese frosting. Simply beat together some butter and Stevia with the cream cheese, and then gradually add in the heavy cream until the mixture is smooth. Once your cookies are ready to go, use the frosting to sandwich them together and enjoy!