Pumpkin Spice Cookie Sandwiches are the best way to kick off the fall pumpkin eating season. These soft fragrant cookies are filled with a creamy pumpkin filling that will leave everyone licking their fingers.
Let’s be honest, Halloween is a gateway holiday. It’s just a warm up for the really big and expensive holidays coming up later this year and the fact that Halloween is mostly about all of the candy and cookies hasn’t escaped me either. I guess it’s time to pull out the stretchy pants.
I don’t actually make a lot of desserts. Any woman who has to lay down on the bed to button her pants can tell you why. So, if I am going to have to suck it in for the next 3 months, then I am eating some cookies worth the next pants size up.
These cookies, my friends, are the “best darn cookie” you will ever eat. That is a quote from my good friend Tom. (Ok, he didn’t say “darn” but this is a family friendly food column) Tom is a connoisseur of good taste and his statement was confirmed by my nephew (who did say “darn”), my father, my mother, my husband, 2 random winery customers and the UPS guy. My kids also approve, but that is a given.
If you wanted to make these cookies a little smaller, that wouldn’t be a bad idea. These will last for 3-4 days if you hide them properly.
More Best Darn Cookie Recipes:
Almond & Jam Thumbprint Cookies
Nannie’s Soft Molasses Cookies
Ingredients
- 1 ½ cups softened butter 3 sticks
- 2 cups sugar
- 2 eggs
- ½ cup molasses
- 4 cups all purpose flour
- 4 t. baking soda
- 2 t. cinnamon
- 1 t. ginger
- 1 t. ground cloves
- 1 t. salt
Pumpkin Filling:
- 8 oz. cream cheese softened
- 2 cups canned pumpkin pie mix
- 2 cups confectioners sugar
- 1 t. cinnamon
- ½ t. ginger
Instructions
- In a mixing bowl, cream butter and sugar together. Add in the eggs, one at a time until well incorporated. Add in molasses.
- In a medium bowl, mix together flour, baking soda and seasonings and then gradually add to the butter mixture and stir with a wooden spoon until all of the flour has been mixed in.( This is going to be a stiff dough with the consistency of soft play doh.) Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnite.
- Meanwhile, beat together the filling ingredients until well mixed and chill.
- Preheat oven to 375. Using a spoon or melon baller, scoop out the cookie dough and roll each into a ½ -1 inch ball. Try to make them all the same size. Place them on a ungreased cookie sheet about 1 inch about and bake for 6 minutes or until the edges just start to brown. Cool on a wire rack.
- Top the bottom of one cookie with a small spoonful of filling, then top with another cookie. Continue with the rest of the cookies. Refrigerate to set the filling in the cookies. Serve and enjoy!
Saw this on Foodgawker. Can’t WAIT to make these for the Fall. Look great!
That’s awesome! Thanks for stopping by and let me know how your cookies turn out!