These delightful dessert sandwiches feature two soft pumpkin cookies, filled with a creamy, luscious cream cheese filling that will make your taste buds sing. The combination of pumpkin and warm spices creates a comforting flavor that perfectly captures the spirit of autumn.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 teaspoon vanilla extract
2 large eggs
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
Using a cookie scoop or tablespoon, drop mounds of batter onto the prepared baking sheets, leaving about two inches between each cookie.
Bake for 10-12 minutes, or until the edges are set and the tops spring back when lightly pressed. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
Once the cookies are completely cool, spread a generous layer of cream cheese filling on the flat side of one cookie and top with another cookie, pressing gently to create a sandwich.
