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Pumpkin Cream Cheese Sandwich Cookies are the best pumpkin treat to make this fall

Pumpkin Cream Cheese Sandwich Cookies

Ingredients

  • COOKIES:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¾ cup granulated white sugar
  • ¾ cup brown sugar packed
  • ½ cup butter at room temperature
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 cup milk chocolate chips
  • CREAM CHEESE FILLING:
  • 4 ounces cream cheese
  • ¼ cup butter at room temperature
  • 2 teaspoons vanilla extract
  • 1-2 cups powdered sugar

Instructions

  1. 1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  2. 2. In a medium sized bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt.
  3. 3. Using a stand mixer beat sugar, brown sugar and butter together. Scrape down the sides as needed. Add in pumpkin, egg and vanilla extract and beat again. Scrape down the bowl to incorporate everything evenly.
  4. 4. Slowly add in dry ingredients and chocolate chips. Stir just until combined. Do not over mix.
  5. 5. Scoop out dough balls roughly the size of a heaping tablespoon, place them on cookie sheets and bake for 9-11 minutes. Let cool.
  6. 6. Frosting: Beat cream cheese and butter together until smooth. Add vanilla extract and 1 cup of powdered sugar. Continue to slowly add powdered sugar until you reach your desired consistency.
  7. 7. Frost the bottoms of half of your cookies to make your cookie sandwiches. Top with a “blank” cookie and serve. I love them best cold, so I store mine in the fridge before serving.