Pumpkin Cookie Sandwiches Recipe

Looking for a festive Halloween treat? Try out these delicious dark chocolate cookie sandwiches with creamy pumpkin filling. These cookies are easy to make in advance for a Halloween party (just fill them right before!) or as a fun baking project to do with your kids.

Prep Time: 90 minutes
Cook Time: 15 minutes
Makes: 1 dozen cookies


For The Cookies:
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cups granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract

For The Filling:
2 1/2 cups powdered sugar, sifted
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
Pinch of salt
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1/4 cup pumpkin puree
1 teaspoon vanilla extract


  • To make the cookies, sift together flour, cocoa, baking powder and salt in a large bowl. Set aside.
  • Add softened butter and sugar to a stand mixer fitted with paddle attachment and beat for about 3 minutes at medium speed or until light and fluffy.
  • Scrape down sides of bowl and add egg and vanilla. Beat until combined. Add flour mixture until combined.
  • Form dough into an even disk and wrap with plastic wrap. Chill for 1 hour.
  • Preheat the oven to 350˚F and line two baking sheets with parchment paper.
  • Once dough has chilled, roll out into 1/4" thick rectangle and cut out 3" round cookies on a lightly floured surface.
  • Re-roll scraps and continue this process until you have used up all of the dough.
  • Place cookies on prepared baking sheets and bake for about 10 minutes or until set. Place on a cooling rack and let cool.
  • While the cookies cool, make the pumpkin filling. Sift together powdered sugar, cinnamon, nutmeg, turmeric and salt. Set aside.
  • Add butter and cream cheese to a clean stand mixer bowl and beat with the paddle attachment until well combined (about 2 minutes).
  • Add pumpkin and vanilla. Mix until light and fluffy (about two more minutes).
  • Add the powdered sugar. Mix one cup at a time and beat until fluffy (about 2-3 minutes). Set in the fridge for 1 hour to chill.
  • Once filling has chilled, sandwich about 1 tablespoon of filling between two cookies.
  • Repeat with remaining cookies and serve. Any leftover filling can be stored for 3 days in an airtight container in the fridge.

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