Recipes Desserts Cookies Brownies and Biscotti Pumpkin Cream Cookie Sandwiches

Pumpkin Cream Cookie Sandwiches

Pumpkin Cream Cookie Sandwiches is rated 4.0 out of 5 by 3.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 10

For a fun twist on the traditional sandwich cookie, a cream cheese filling flavored with pecan pumpkin butter is tucked between chewy ginger-molasses cookies. They’re perfect for Halloween parties and other autumn gatherings.

Ingredients:

For the ginger-molasses cookies:

  • 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room
      temperature
  • 1 cup (7 oz./220 g) firmly packed light brown sugar
  • 1 egg
  • 1/3 cup (4 1/2 oz./145 g) light molasses
  • 2 cups (10 oz./315 g) all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice

For the pumpkin cream filling:

  • 6 oz. (185 g) cream cheese, at room temperature
  • 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room
      temperature
  • 1/3 cup (2 1/2 oz./75 g) pecan pumpkin butter
  • 2 cups (8 oz./250 g) confectioners’ sugar

Directions:

To make the cookies, preheat an oven to 350°F (180°C). Line 2 rimless baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and brown sugar on medium speed until creamy. Add the egg and molasses and beat until smooth. In another bowl, stir together the flour, baking soda, salt, ginger, cinnamon and allspice. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.

Drop level tablespoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake until the cookies are browned and firm to the touch, 10 to 12 minutes. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 5 minutes, then transfer the cookies to the racks and let cool completely.

To make the pumpkin cream filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter and beat for 2 to 3 minutes. Add the pecan pumpkin butter and confectioners’ sugar and beat until the mixture is smooth and no lumps of sugar are visible, 30 seconds to 1 minute.

To assemble, place half of the cookies, bottom side up, on a work surface. Using an icing spatula, spread the frosting on the cookies, dividing it evenly. Top with the remaining cookies, bottom side down. Let stand at room temperature until set, about 1 hour, before serving. Makes about 20 sandwich cookies.

Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

Rated 4 out of 5 by from Tasty and original I really like how these cookies turned out. I was able to make 13 sandwich cookies out of the recipe. I followed the recipe closely but did a few variations based on personal preference. I reduced the allspice to 1/8 teaspoon because I don't like my cookies too spicy. One of the reviews stated how much cream filling it made so I adjusted that as well. I used the 6 oz. of cream cheese and the 1/3 cup of pumpkin butter, but reduced the butter to 3 Tbs and the confectioner's sugar to 1 cup. I'm very please how the filling tastes as well as its consistency. I will definitely make these cookies again.
Date published: 2013-10-30
Rated 3 out of 5 by from Good cookies, too much filling The ginger cookies turned out well, but the filling was just okay. It's very soft and squeezed out of the sides as you eat the cookies (definitely more of a cream filling than frosting). The recipe makes way too much filling for the cookies too - you can easily halve the filling ingredients.
Date published: 2013-10-28
Rated 5 out of 5 by from Wonderful Fall Cookie These cookies turned out perfectly AND were quite simple, not only to make, but put together as well. I made them smaller then the suggested so I had smaller cookies. I also reduced the amount of the pumpkin/pecan butter as it is a stronger flavor (sort of like mincemeat) and wanted to make sure my kids would eat the cookies - which they did! This cookie looked pretty and best of all was very tasty!
Date published: 2013-10-25
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