Pumpkin Spice Cookie Sandwiches 🎃
Cozy and comforting Pumpkin Spice Cookie Sandwiches featuring a delicate spiced sugar cookie, a hint of cinnamon sugar topping, and a luscious brown butter cream cheese frosting. Perfect for fall!
Equipment
- Stand Mixer
- Paddle attachment
- Medium Saucepan
- Heatproof Bowl
- Baking Sheets
- Parchment Paper
- Silicone baking mats
- Wire Rack
- 3-tablespoon cookie scoop
- Piping bag
- Star tip
Ingredients
Cinnamon Sugar Topping
- 2 tablespoons dark brown sugar packed
- 1 tablespoon granulated sugar
- 0.5 teaspoon ground cinnamon
- ground nutmeg Pinch
Pumpkin Spice Sugar Cookies
- 2.125 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
- 1 cup unsalted butter
- 1 cup dark brown sugar packed
- 0.25 cup granulated sugar
- 0.33 cup pumpkin purée make sure it's not pie filling!
- 1 large egg yolk at room temperature
- 1 tablespoon molasses not blackstrap
- 1.5 teaspoons vanilla extract
Brown Butter Cream Cheese Frosting
- 6 tablespoons unsalted butter
- 4 oz full-fat cream cheese softened at room temperature
- 2.25 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
Instructions
- Let's Bake Some Cozy Cookies!
- 1. Prep Your Dry Mix: In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, nutmeg, ginger, and cloves. Set this fragrant mix aside.
- 2. Brown Butter Magic (for cookies): Melt 1 cup of butter in a medium saucepan over medium-high heat. Stir it often! It will sizzle, then foam. Keep stirring until it turns a lovely amber color, smells nutty, and you see golden-brown bits at the bottom. This adds incredible flavor!
- 3. Chill That Butter: Pour the browned butter into a heatproof bowl, scraping out all those delicious brown bits. Pop it in the refrigerator for about 25 minutes to chill, but don't let it become solid. It should still be soft.
- 4. Get Ready to Bake: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats – this makes cleanup a breeze!
- 5. Mix Up the Wet Stuff: In a stand mixer fitted with a paddle attachment, beat the chilled brown butter with 1 cup brown sugar and 1/4 cup granulated sugar for about 1 minute until it looks like wet sand. Next, add the pumpkin purée, egg yolk, molasses, and 1 1/2 teaspoons vanilla. Mix on low speed until everything is well combined and smooth. Scrape down the sides of the bowl to make sure it's all mixed in.
- 6. Combine & Create Dough: Slowly add your dry flour mixture to the wet ingredients. Mix on low speed just until combined – be careful not to overmix! Your dough will be wonderfully soft, but not sticky.
- 7. Sweet Topping Time: In a small bowl, whisk together the 2 tablespoons brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and a pinch of nutmeg. This is for that perfect sprinkle!
- 8. Scoop & Coat: Grab a 3-tablespoon cookie scoop. Scoop the dough and drop each portion directly into your cinnamon sugar mixture. Gently toss to coat, keeping the scooped shape. No need to roll them with your hands!
- 9. Bake to Perfection: Place the coated cookie dough on your prepared baking sheets, leaving about 3 inches between each cookie for spreading. Bake for 10 to 12 minutes, or until the edges look set and the centers are still slightly puffed. Don't worry, they'll flatten as they cool.
- 10. Cool Down: Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before you add the frosting.
- 11. Brown Butter Magic (for frosting): Repeat step 2! Melt 6 tablespoons of butter in a medium saucepan, stirring until it's amber, nutty, and has golden-brown bits.
- 12. Cool Frosting Butter: Pour the browned butter into a heatproof bowl and let it cool completely to room temperature. This is important for a smooth frosting!
- 13. Whip Up the Frosting Base: In a stand mixer with the paddle attachment, combine the cooled brown butter and softened cream cheese. Mix on medium-high speed for 2 to 3 minutes until it's super smooth and creamy.
- 14. Finish the Frosting: Turn the mixer down to low speed and add the sifted powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt. Once combined, crank the mixer back up to medium-high speed for another 2 to 3 minutes until the frosting is wonderfully smooth and fluffy.
- 15. Assemble Your Masterpiece: Transfer the frosting to a piping bag with a star tip (or simply use a spoon). Swirl or spread a generous amount onto the flat side of one cooled cookie. Top with another cookie, pressing gently to create a beautiful sandwich. If they feel a little soft, pop them in the refrigerator briefly to set. Enjoy your wholesome, homemade treat!
Notes
Note: Nutrition information is an estimate. Homemade treats, made with fresh ingredients, are a wonderful way to enjoy your favorite flavors!
Nutrition Information (estimated per cookie sandwich):
Calories: ~300
Total Carbs: ~45g
Net Carbs: ~43g
Fats: ~18g
Protein: ~3g
Calories: ~300
Total Carbs: ~45g
Net Carbs: ~43g
Fats: ~18g
Protein: ~3g
