These Pumpkin Spice Sandwich Cookies are a delicious recipe to make for the fall and Halloween! A yummy cinnamon cream cheese frosting is sandwiched between two pumpkin spiced cookies, and are a perfect treat for autumn afternoon tea parties, for Halloween dessert tables, or for just noshing as an afternoon treat with a coffee!
I’ve got more Autumn Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
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Pumpkin Spice Sandwich Cookies
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
What is better than one cookie? Two cookies – correct!
What is better than two cookies? Three cookies – well, technically also yes, but two cookies sandwiched together to make a mega awesome cookie is the correct answer in today’s scenario!
So take two pumpkin spiced cookies that you’ve baked from scratch that make the whole house smell a-ma-zing, and while they cool off, whip up some cinnamon cream cheese frosting to make your cookie sandwiches.
Then, once you’ve spread a thick layer of frosting between the two cookies you add some sprinkles because sprinkles make everything better and voila, pumpkin spice sandwich cookies ready to enjoy!
Ingredients & Equipment Used In This Recipe
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Light Brown Sugar
- Pure Vanilla Extract – buy the best you can afford, it makes all the difference to flavor!
- Canned Pure Pumpkin Purée – make sure you buy pure pumpkin and not pumpkin pie filling. We’re adding our own sugar and spices to the canned pumpkin. If you can’t source the canned stuff, it’s easy to make your own. *See below to learn how.
- Powdered Sugar – known as Icing Sugar in the UK
- Fall Sprinkles – use any kind of autumn-themed/colored sprinkles that you like!
- Large Piping Bag – a disposable bag to cut off the tip to pipe the frosting onto one of the cookie halves. Or you could use a large round piping tip. Or you could spread the frosting on. Or you could use a plastic food bag and snip the corner off.
How Do I Make Pumpkin Purée?
*Before it was readily available in the UK, this is what I used to do in recipes that used pumpkin purée.
Simply peel, de-seed, and chop a pumpkin (or butternut squash), steam until tender then purée in a food processor until smooth. Use as required in recipes.
More Recipes Using Canned Pumpkin
One of the hero ingredients in this recipe is canned pumpkin, so here are some more recipes using the same:
- Mini Pumpkin Pies with Whipped Cream Topping
- Salted Caramel Pumpkin Cupcakes
- Awesome Mini Pumpkin Pie Cupcakes
More Cookie Recipes
Looking for more cookies to make? Check these recipes out next:
- Reese’s Peanut Butter Cookies – 5 Ingredient Recipe!
- Awesome Chunky Peanut Butter Cookies Recipe with Extra Peanuts!
- Delicious Caramel Apple Cookies with Chocolate Chips Recipe
How Do I Make Pumpkin Spice Sandwich Cookies?
Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 2 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- ½ tsp kosher salt (sea salt flakes)
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 large eggs
- 1¼ cups light brown sugar, packed
- 2/3 cup canola or vegetable oil
- 1 tsp pure vanilla extract
- 1 cup pure pumpkin purée
For the Cinnamon Cream Cheese Frosting
- 1 (8oz / 225g) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar (icing sugar)
- 2 tsps pure vanilla extract
- 1 tsp ground cinnamon
- 5 Tbsp heavy whipping cream
- 1 cup fall colored sprinkles
- Preheat oven to 180C/350F/Gas 4 and line 2 cookie sheets with parchment paper.
- In a medium bowl, sift or whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- Place the brown sugar and oil in a large mixing bowl and whisk until combined and smooth.
- Whisk in one egg at a time until combined.
- Whisk in the vanilla and pumpkin purée until combined.
- Gradually mix in the dry ingredients until all are combined and smooth.
- Use a small ice cream scoop to scoop the cookie batter to the prepared cookie sheets, leaving about 2"/5cm between each.
- Bake for 11 minutes.
- Remove from the oven and leave to cool on the sheet for 10 minutes, before transferring to a wire rack to cool completely before frosting.
- To make the frosting use an electric stand or handheld mixer and place the cream cheese, butter,
vanilla, powdered sugar, and cream into a mixing bowl. Mix on medium speed until combined and smooth.
- Fill a large piping bag fitted with a large round tip with the frosting. set aside.
- Hopefully, your cookies should be pretty equal in size, but pair them up as best as you can!
- Pipe some of the frosting on the bottom of half of the cookies and place the top half of the cookie on top of the frosting.
- Press down gently so some of the frosting comes out of the sides.
- Pour the sprinkles into a shallow bowl and roll the sides of the cookies into the sprinkles to cover the frosting edges.
- Enjoy with a large glass of milk or cup of coffee!
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 110mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Easy Vegetable Soup
- Main Dish: Sheet Pan Roasted Chicken Thighs with Potatoes
- Side Dish: Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Side Salad: Roasted Artichoke Mozzarella Salad with Balsamic Vinaigrette
- Beverage: Bourbon Apple Cider Maple Fizz Cocktail
- Another Dessert: Yummy Pumpkin Mousse Recipe with Maple Whipped Cream Topping
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!