Harvest Pumpkin Sandwich Cookies bring the cozy flavors of autumn into a delightful treat. With spiced pumpkin cookies and a creamy filling, they capture the essence of fall in each bite. Perfect for sharing or indulging on a crisp autumn day!
The all-purpose flour provides the structure for our cookies, while baking powder and baking soda give them lift and softness. Ground cinnamon, ginger, and cloves infuse the cookies with warm, inviting spices. Brown sugar adds moisture and depth, while vegetable oil keeps the cookies tender. Pumpkin puree is the star, offering flavor and moisture. The egg acts as a binder, and vanilla extract enhances the overall taste. For the filling, unsalted butter and cream cheese create a luscious base, with powdered sugar adding sweetness and structure.
These cookies are delightful on their own, but you can take them to the next level by serving them with a scoop of vanilla ice cream. They also pair beautifully with a warm mug of spiced cider or hot chocolate, making them the perfect accompaniment to your cozy fall gatherings.
First, preheat your oven to 350°F and line two baking sheets with parchment paper. This helps prevent the cookies from sticking and ensures even baking. In a medium bowl, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. This step is crucial for evenly distributed spices throughout the cookies.
In a large bowl, beat together the brown sugar and vegetable oil until they're well combined. This should look like a smooth, caramel-like mixture. Stir in the pumpkin puree, egg, and vanilla extract until you have a uniform batter. Gradually add in the dry ingredients, mixing just until you have a cohesive dough. Avoid over-mixing to keep the cookies tender.
Drop rounded tablespoons of the dough onto your prepared baking sheets, keeping them about 2 inches apart to allow for spreading. Bake these in your preheated oven for 10-12 minutes. You'll know they're done when the tops spring back lightly when touched. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack.
For the filling, beat the butter and cream cheese together until smooth and creamy. Slowly add in the powdered sugar and vanilla extract, continuing to beat until the mixture is light and fluffy. Once the cookies are completely cool, spread a generous amount of filling on the flat side of one cookie, then top with another to create a sandwich.
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