Pumpkin Spice Sandwich Cookies
These Pumpkin Spice Sandwich Cookies made with cinnamon cream cheese frosting and sprinkles are a delicious fall and Halloween treat!
Servings 18
Calories 246kcal
Equipment
Ingredients
- 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
- ⅔ 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
Instructions
- 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!
Nutrition
Serving: 1 | Calories: 246kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 25mg | Sodium: 110mg | Fiber: 1g | Sugar: 23g