Spiced Pumpkin Sandwich Cookies

Here is my favorite pumpkin sandwich cookie recipe, with soft, spiced pumpkin cookies and a creamy cinnamon cream cheese filling that brings together warm fall flavors in every bite.

These pumpkin sandwich cookies are what my kids ask for the moment October rolls around. I always end up making a double batch because they disappear so quickly from our kitchen counter. There’s something so satisfying about biting into that perfect combination of cake-like cookie and smooth filling, don’t you think?

What Kind of Pumpkin Should I Use?

For these sandwich cookies, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin. Canned pumpkin has the perfect consistency and moisture content for baking, plus it saves you tons of time compared to roasting and pureeing your own. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any pure pumpkin puree from the baking aisle will do the trick. The canned version also gives you consistent results every time, so your cookies will turn out perfectly soft and cakey.

Options for Substitutions

These pumpkin sandwich cookies are pretty forgiving when it comes to swaps:

• Pumpkin pie spice: Don’t have pumpkin pie spice? Make your own by mixing 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves for each 1.5 teaspoons needed.
• Canned pumpkin: Fresh pumpkin puree works great too – just make sure it’s well-drained and not watery. You can also try sweet potato puree for a slightly different flavor.
• Marshmallow creme: If you can’t find marshmallow creme, you can make a simple buttercream filling instead using extra butter, powdered sugar, and vanilla. Start with ½ cup butter and 2 cups powdered sugar.
• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the texture might be slightly different.
• Cream cheese: For a lighter filling, you can use mascarpone cheese or even substitute with additional softened butter, though you’ll lose some of that tangy flavor.
• Butter: Vegetable shortening can replace butter in both the cookies and filling, but stick with butter for the best flavor and texture.

Watch Out for These Mistakes While Baking

The biggest mistake with pumpkin sandwich cookies is making the dough too wet, which happens when you don’t drain excess liquid from canned pumpkin – pat it dry with paper towels or let it sit in a fine-mesh strainer for 15 minutes before using. Another common error is overbaking these soft cookies, so remove them from the oven when the edges are just set but the centers still look slightly underdone, as they’ll continue cooking on the hot pan. Don’t rush the cooling process either – warm cookies will cause your cream cheese filling to melt and slide right out, so let them cool completely on a wire rack before assembling. For the smoothest filling, make sure your cream cheese and butter are truly at room temperature (not cold or melted), and sift the powdered sugar to avoid any lumps that could make your filling grainy.

What to Serve With Pumpkin Sandwich Cookies?

These soft pumpkin sandwich cookies are perfect with a warm cup of coffee or a tall glass of cold milk for dunking. I love serving them alongside other fall treats like apple cider or hot chocolate when you’re having friends over for a cozy autumn gathering. They also make a great addition to a dessert spread with other seasonal goodies like caramel apples or cinnamon donuts. For a fun twist, try crumbling one over vanilla ice cream or serving them with a warm spiced chai latte that complements all those pumpkin pie spices.

Storage Instructions

Store: These pumpkin sandwich cookies stay soft and delicious when stored in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to keep the cream cheese filling from sticking to other cookies.

Refrigerate: Since these cookies have a cream cheese filling, you can also store them in the fridge for up to a week if you want them extra fresh. Just let them sit at room temperature for about 10 minutes before serving so the filling softens up a bit.

Make Ahead: You can bake the cookie halves up to 2 days ahead and store them unfilled in an airtight container. Then just whip up the filling and assemble them when you’re ready to serve. This keeps the cookies from getting too soft from the filling.

Preparation Time	20-30 minutes
Cooking Time	12-15 minutes
Total Time	32-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 28-34 g
• Fat: 180-200 g
• Carbohydrates: 460-490 g

Ingredients

For the cookies:

• 1/4 tsp salt
• 1/4 tsp baking soda
• 2 cups all-purpose flour (I use King Arthur all-purpose)
• 1 cup canned pumpkin (I use Libby’s pumpkin puree)
• 1 1/2 tsp pumpkin pie spice (freshly ground preferred for more flavor)
• 1 cup white sugar
• 1 1/2 tsp baking powder
• 1 large egg (room temperature)
• Parchment paper (for lining baking sheets)
• 1 cup unsalted butter (room temperature, about 70°F)

For the spice filling:

• 1 tsp pumpkin pie spice
• 1 3/4 cups confectioners’ sugar (sifted to remove lumps)
• 6 oz cream cheese (softened to room temperature for smooth mixing)
• 1 tsp vanilla extract
• 1/3 cup unsalted butter (room temperature, about 70°F)
• 3 1/2 oz marshmallow creme (makes it extra creamy and light)

Step 1: Prepare and Preheat

• Parchment paper

Preheat your oven to 375°F and line two baking sheets with parchment paper.

This gives the oven time to reach temperature while you prep your ingredients, and having everything ready means you can work quickly once the dough is mixed.

Step 2: Mix Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp baking soda
• 1/4 tsp salt

In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, and salt.

Whisk rather than just stir to incorporate air and ensure the leavening agents are evenly distributed throughout the flour.

I prefer freshly ground pumpkin pie spice here because the flavor is noticeably more vibrant than pre-ground blends.

Step 3: Cream Butter and Sugar, Then Add Wet Ingredients

• 1 cup unsalted butter
• 1 cup white sugar
• 1 large egg
• 1 cup canned pumpkin

In a large bowl, beat the room-temperature butter and white sugar together for about 30 seconds until light and fluffy—this creaming process incorporates air into the dough for a tender cookie.

Add the room-temperature egg and pumpkin puree, then beat until everything is well combined and smooth.

The pumpkin adds moisture and pumpkin flavor while the egg acts as a binder.

Step 4: Combine Dry and Wet Mixtures, Form and Bake Cookies

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Add the dry ingredient mixture from Step 2 to the wet mixture and beat just until combined—don’t overmix or the cookies will be tough.

Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake for 12-15 minutes until the bottoms are light golden brown.

Transfer the cookies to a wire rack to cool completely before filling—this is important because warm cookies will soften the filling.

Step 5: Prepare the Marshmallow Filling

• 6 oz cream cheese
• 1/3 cup unsalted butter
• 3 1/2 oz marshmallow creme
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 3/4 cups confectioners’ sugar

While the cookies cool, make the filling.

In a clean bowl, beat the softened cream cheese and room-temperature butter together until completely smooth with no lumps.

Add the marshmallow creme, vanilla extract, and pumpkin pie spice, then beat until well combined.

Gradually add the sifted confectioners’ sugar, beating on medium speed until the filling is light, fluffy, and spreadable.

I like to sift the confectioners’ sugar before adding it because it prevents lumpy filling that’s harder to spread evenly.

Step 6: Assemble the Sandwich Cookies

• cooled cookies from Step 4
• marshmallow filling from Step 5

Once the cookies are completely cool, lay out half of them on a clean surface and spread about 1 tablespoon of filling from Step 5 onto each one.

Place the remaining cookies on top, pressing gently to create sandwiches—don’t press too hard or filling will squeeze out the sides.

Let the assembled cookies rest for 15-30 minutes before serving so the filling sets slightly and the sandwich feels sturdy.