Pumpkin Sandwich Cookies recipe

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Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon salt
1 cup firmly packed brown sugar
½ cup LAND O LAKES® Butter, softened
½ cup mashed cooked pumpkin
¼ cup milk
1 LAND O LAKES® Egg
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
2 tablespoons LAND O LAKES® Butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups powdered sugar
Powdered sugar

Nutrition Info

190.2 calories
carbohydrate: 31.3 g
cholesterol: 24.9 mg
fat: 6.8 g
fiber: 0.4 g
protein: 1.8 g
saturatedFat: 4.1 g
servingSize: -
sodium: 165.5 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F.

  2. Combine flour, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside.

  3. Combine brown sugar and 1/2 cup butter in bowl, beat at medium speed until creamy. Add pumpkin, milk, egg and 1 teaspoon vanilla, beat until well mixed. Add flour mixture, beat at low speed until well mixed.

  4. Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets, remove to cooling rack. Cool completely.

  5. Combine all filling ingredients except powdered sugar in bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.

  6. Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.

Recipe Yield

30 cookies

Recipe Note

These pumpkin whoopie pies are sandwich cookies filled with a creamy cinnamon-flavored cream cheese filling.

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