White Chocolate Chip Pumpkin Sandwich Cookies

I love pumpkin. I love cream cheese. And I love cookies. So I figured, why not put them all together in these white chocolate chip pumpkin sandwich cookies with cream cheese filling?

Whew! That tile is a mouthful. But you are going to want a mouthful of these delicious cookies. And you can just call them pumpkin sandwich cookies for short.

Why You’ll Love Them:

If you love pumpkin and warm, spicy fall flavors these cookies have your name on them.

The cookies are soft and sweet and filled with morsels of white chocolate. And the cream cheese is a combination of sweet and tangy and the perfect compliment to the cookies. Is there any better combination than pumpkin and cream cheese? I do’t think so.

The pumpkin sandwich cookies are easy to make. Basic ingredients plus some canned pumpkin (make sure it’s pure pumpkin and not pumpkin pie filling – yuck!) are all you need to bake up these delicious treats.

And the frosting comes together in a flash. Especially if you have a stand mixer. But you don’t need one. You can make this frosting with a hand mixer too.

Cookies are, in my opinion, the perfect snack. They are great for lunchboxes, dessert, or anytime. In fact, if I had to pick just one dessert to eat for the rest of my life, it would be cookies. And these soft pumpkin sandwich cookies are sure to be a hit with kids.

How to Make Pumpkin Sandwich Cookies:

To make the cookies:

This pumpkin sandwich cookies recipe starts with a basic drop cookie recipe. No rolling, cutting, or refrigerating needed.

Start by preheating the oven to 375 degrees. Line three baking sheets with parchment paper.

In a medium bowl, cream together both of the sugars and butter. Beat until light and fluffy. You can use a hand mixer or your stand mixer. Then add pumpkin puree and egg and mix well.

In a small bowl, combine the flour, baking soda, salt, and spices

Turn down the mixer and slowly add the flour mixture to the batter. Scrape down the sides of the bowl as necessary and mix well until all the ingredients are combined. Fold in the white chocolate chips.

Drop the batter by tablespoons onto your prepared pans. Slightly flatten the cookies before baking. This will result in a flatter cookie which is better for filling.

Bake at 375 degrees for 9-11 minutes. The edges should be lightly browned and the the tops just set. They will continue to firm up on the baking sheet. But do make sure they are cooked through. Otherwise they will fall apart when you try and frost them.

Allow the pumpkin cookies to cool completely.

To make the filling:

I recommend using a stand mixer to make the filling. But a hand mixer will work.

Combine the softened butter and cream cheese in a large bowl beat until creamy. The mixture should be lump free. Add vanilla extract and salt and mix to combine.

Turn the mixer to low, and slowly add powdered sugar. Scrape down the sides of the bowl and make sure the mixture is completely combined. Beat until creamy

When cookies are cool, add one tablespoon to the bottom of one cookie. Top with a second cookie.

Enjoy!

Pumpkin sandwich cookies are perfect with a cup of tea. Pumpkin mug optional.

They are also great in lunch boxes or for Halloween parties.

And how cute would they look on a sweet little pumpkin platter?

Pressed for time? Substitute some store bought cream cheese frosting for the homemade. I won’t tell.

Store these pumpkin sandwich cookies in an airtight container for up to 5 days. Or freeze for up to two months.

Do you love pumpkin as much as I do? Check out this healthy pumpkin cheesecake recipe.

Happy Eating!

PS: I’ve been getting a lot of questions about the pumpkin mug. My set is old. My mom made them in ceramics many moons ago. But these pumpkin mugs look cute.