So you’re craving something sweet, cozy, and totally fall-ish—but also kinda lazy about it? Same. Lucky for both of us, these Pumpkin Sandwich Cookies with Fluffy Filling are here to save the day (and your taste buds). They’re soft, spiced, and stuffed with the dreamiest filling ever. Basically, it’s like pumpkin pie met a cloud and decided to live happily ever after in cookie form.
Why This Recipe is Awesome
Let’s be real—some desserts look cute on Instagram but taste like cardboard. Not these babies. These pumpkin sandwich cookies are:
- Soft, pillowy, and pumpkin-y (is that a word? It is now).
- Crazy easy to make. Like, if you can stir and scoop, you’re qualified.
- Fluffy in the middle, because that creamy filling? It’s a full-on mood.
- Perfect for impressing guests, family, or, you know, just you—because self-love tastes like frosting.
And the best part? It’s practically impossible to mess up. Seriously, even if your measuring skills are “vibes-based,” you’ll still end up with something delicious.
Ingredients You’ll Need
Grab your pumpkin spice latte, and let’s gather the goods:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie mix, unless you like chaos)
- ½ cup unsalted butter, softened
- 1 cup brown sugar (because we like things sweet and a little caramelly)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (gluten-free blend works too, FYI)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice (or just cinnamon if your spice rack is sad)
- ¼ teaspoon salt
For the Fluffy Filling:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (to make it cloud-like)
- Optional: a pinch of cinnamon for that cozy flavor twist
Step-by-Step Instructions
Alright, apron on (or don’t—we don’t judge). Let’s make magic happen:
- Preheat your oven to 350°F (175°C). Because cookies don’t bake themselves.
- Cream the butter and sugar together in a big ol’ bowl until it looks fluffy and slightly irresistible.
- Add the pumpkin, egg, and vanilla. Mix until smooth. The batter will look a bit loose—that’s your pumpkin doing its juicy thing.
- Whisk the dry stuff (flour, baking powder, baking soda, pumpkin spice, salt) in another bowl. Keep things separate for now.
- Combine the two bowls. Mix gently. We’re going for soft and tender, not tough and chewy.
- Scoop dough onto a parchment-lined baking sheet, about a tablespoon per cookie. Leave room—these guys spread out a little.
- Bake for 10–12 minutes until they’re puffed, soft, and your kitchen smells like heaven.
- Cool completely. I know, I know—it’s torture. But the filling will melt if you rush. Patience, friend.
- Make the filling: Beat butter until creamy, add powdered sugar, vanilla, and cream. Whip until light and dreamy.
- Assemble the cookies: Spread (or pipe, if you’re fancy) filling on one cookie and top it with another. Voilà—sandwich success!
Common Mistakes to Avoid
Let’s keep you from learning the hard way:
- Not cooling the cookies: Warm cookies + frosting = sad, slippery mess. Don’t do it.
- Overmixing the dough: You’re making cookies, not cement. Chill with the whisk
- Skipping parchment paper: Unless you enjoy scraping your cookies off the tray like an archaeologist, line it up.
- Thinking you can “eyeball” the baking time: Pumpkin cookies go from soft to hockey puck fast. Keep an eye on them.
Alternatives & Substitutions
Because sometimes life (and your pantry) doesn’t cooperate:
- No pumpkin pie spice? Use cinnamon, nutmeg, and a dash of ginger. Boom—instant PSL vibes.
- Want dairy-free? Swap butter for vegan butter and use coconut cream instead of heavy cream. Still delicious, promise.
- Gluten-free? Use a 1:1 gluten-free flour blend. These cookies won’t judge.
- Feeling fancy? Add a drizzle of caramel or sprinkle crushed pecans on the filling. Go wild—it’s your kitchen.
FAQs
Can I make these ahead of time?
Totally. Store them in an airtight container for up to 3 days—or in the fridge for a week if you have that kind of self-control.
Can I freeze them?
Yep! Freeze assembled cookies or just the cookie halves. Thaw at room temp before adding filling (or eating them straight from the freezer, I won’t tell).
Do I really need pumpkin puree?
Yes, friend. Pumpkin pie filling has sugar and spices that’ll throw off your recipe. Stick to the plain stuff.
Can I use cream cheese frosting instead?
Oh, absolutely. It’s richer and tangier—basically autumn in a bite.
Why are my cookies flat?
Probably too much pumpkin or butter, or your dough was too warm. Next time, chill the dough for 15 minutes before baking.
Can I add chocolate chips?
You can, but then you’re basically making pumpkin chocolate chip sandwiches—and honestly, that doesn’t sound like a problem.
How do I make them look cute for Instagram?
Dust a little powdered sugar on top, use a piping bag for the filling, and shoot near a window. #CookieGoals
Final Thoughts
And there you have it—Pumpkin Sandwich Cookies with Fluffy Filling that are soft, dreamy, and basically a hug in cookie form. Perfect for cozy nights, fall parties, or stress-eating after work (we’ve all been there).
