White Chocolate Chip Pumpkin Sandwich Cookies with Cream Cheese Filing
A fun, seasonal that cookie combines the delicious flavors of pumpkin, white chocolate, and cream cheese.
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Ingredients
White Chocolate Chip Pumpkin Cookies
- 1 cup salted butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup white chocolate chips
Cream Cheese Frosting
- 1/2 cup butter softened
- 1 cup cream cheese softened
- 4 cups confectioners sugar
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
Pumpkin Cookies
- Preheat the oven to 375 degrees. Line three baking sheets with parchment paper.
- In a medium bowl, cream together the sugars and butter. Add pumpkin puree and egg and mix well.
- In a small bowl mix together flour, baking soda, salt, and spices
- Add the flour mixture to the batter. Mix well.
- Fold in the white chocolate chips.
- Drop the batter by tablespoons onto prepared pans. Slightly flatten the cookies before baking.
- Bake at 375 degrees for 9-11 minutes.
- Allow the cookies to cool completely.
- Frost one cookie with cream cheese frosting and top with an additional cookie.
- Store in an airtight container for up to 5 days.
Cream Cheese Frosting
- Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy. Mixture should be lump free.
- Add vanilla extract and salt and mix to combine.
- With mixer on low, slowly add powdered sugar until completely combined.
- Use to frost completely cooled cookies.
Notes
Servings: 18 cookies