PUMPKIN SPICE SANDWICH COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, ground ginger, ground cloves, pumpkin spice mix, butter, pumpkin puree, granulated sugar, molasses, egg, milk, all purpose flour, kosher salt, brown sugar, baking soda, cream cheese, vanilla extract, butter, powdered sugar
Provided by Tasty
Categories Desserts
Yield 16 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (175°C).
- Pumpkin spice: Whisk together spices OR use premade spice mix.
- Cookies: In a large bowl, combine melted butter, pumpkin purée, granulated sugar, brown sugar, molasses, and salt. Whisk together.
- Add egg and milk and whisk to incorporate.
- Add the flour, baking soda, and pumpkin spice to the bowl. Fold together with a spatula just until combined.
- Line a baking sheet with parchment. Scoop 21⁄2 tablespoon portions and place the cookies at least 2 inches (5 cm) apart. Press down on each scoop to lightly flatten.
- Bake for 8-10 minutes, rotating halfway through the baking time. Remove from the tray and cool completely.
- Filling: Add the cream cheese, butter, and vanilla to a large bowl and beat together with a hand mixer. Add the powdered sugar in two additions, and beat for another minute until fluffy and smooth.
- To make the cookie sandwiches, match the cookies together and line them up. Pipe frosting on the bottom of a cookie, then top with another. Refrigerate for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 54 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams
PUMPKIN-GINGERSNAP SANDWICH COOKIES
Celebrate the autumn season with our Pumpkin-Gingersnap Sandwich Cookies recipe. Made with PHILADELPHIA Pumpkin Spice Cream Cheese Spread, you can enjoy great pumpkin spice flavor with ease. Try our super simple Pumpkin-Gingersnap Sandwich Cookies today.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Place 2 gingersnaps, bottom sides up, on plate.
- Spread with cream cheese spread.
- Cover with remaining gingersnaps to make 2 sandwiches.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 16 g, Protein 3 g
PUMPKIN SANDWICH COOKIES
These pumpkin whoopie pies are sandwich cookies filled with a creamy cinnamon-flavored cream cheese filling.
Provided by Land O'Lakes
Categories Saute Express® Saute Starter
Time 1h15m
Yield 30
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F.
- Combine flour, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 165.5 mg, Sugar 24.1 g
PUMPKIN ICE CREAM SANDWICHES
My grandfather loves these pumpkin-flavored treats. They remind him of a cookie his mother made. They're fun to eat no matter what your age. -Amber Wahl, Acampo, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm., Repeat with remaining ingredients. Wrap individually for longer storage.
Nutrition Facts : Calories 322 calories, Fat 16g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 154mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
CUTOUT PUMPKIN SANDWICH COOKIES
Apricot preserves peek out of these buttery, tender sugar cookies. Make them throughout the year with a variety of cookie cutter shapes. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; chill for 1 hour or until firm. , On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a 3-in. pumpkin-shaped cookie cutter. Cut a 1-1/2-in. pumpkin from the center of half the cookies and remove (set aside small pumpkin cutouts to bake separately). , Place on greased baking sheets. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites; sprinkle with almond mixture. Bake at 350° for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely. , Spread 1-1/2 teaspoons of apricot preserves on the bottoms of the solid cookies; place cookies with cutout centers, almond side up, over filling.
Nutrition Facts : Calories 196 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 111mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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