These pumpkin cream cookie sandwiches are perfect with a cold glass of milk! Chocolate shortbread cookies are filled with yummy spiced pumpkin buttercream.
Dunk… wait for it… nom nom nom!
Oh boy, do I love Oreo cookies with an ice cold glass of milk so that I can dip each bite, so yummy! I don’t know how it started, but I remember playing a game of who would get the cream filled center with my friends, anxiously holding one side of the cookie, pulling the sandwich apart like it was some magical wishbone.
The crumbly chocolate wafer cookies are filled with just the right amount of vanilla cream and are one of my favorite childhood favorite treats, darn you Nabisco! Now these cookies are my adult guilty pleasure and no better time to indulge than during the holiday season.
Everything pumpkin flavored has been knocking me to the ground the minute I walk into the stores. I’ve decided to give in and let myself go to baked, blissful pumpkin paradise this year.
If you ever need some pumpkin recipe inspiration, Trader Joe’s is the place to be. You know it’s officially Fall when pumpkin Joe Joe’s show up on the shelves, they are Oreos more natural hipster cousin, with a pumpkin cookie face and orange cream filling.
I thought, why not get a little crazy, sorta, and make my own homemade cream filled cookie without the hydrogenated fats. To go with the pumpkin theme I took a simple chocolate shortbread and sandwiched them together with pumpkin spice buttercream, and what do you get? Pumpkin cream cookie sandwiches, whoo hoo!
To get the right consistency for the cookie texture, I used a chocolate shortbread cookie that I found from the Ad Hoc at Home cookbook . The butter is added in piece-by-piece to the flour mixture like you are making a pie crust. I found that this gives you a crumbly cookie base that melts in your mouth, perfect for the cookie sandwiches. If you have any leftover cookies, grind them up and use them as a crumb crust for a pie or topping an ice cream sundae, yowza!
The pumpkin filling has a little bit of real pumpkin puree, but not too much because adding too much moisture to the buttercream will cause it to separate over time. Be sure to make the filling when you are ready to fill, as this gives the fluffiest buttercream and prevents overmixing that can cause the fat to separate.
Pumpkin pie spices like cinnamon, nutmeg, ginger, and allspice give the filling the extra flavor kick needed. Don’t be shy and feel free to add more spices if you like your pumpkin flavors extra bold.
If you want the filling to have a deeper color, use some copper and yellow food coloring like Wilton gel colors . I did that with this batch, but I think next time I will keep it natural colored from the ingredients. These cookies bake up to about 3-inch hearty sandwiches, leaving you fully satisfied in choco-pumpkin heaven, don’t forget the glass of milk!
What is the difference between canned pumpkin puree and pumpkin pie filling?
As you gear up for the holiday baking season, a traditional pumpkin pie or pumpkin flavored spin-off dessert may be on the menu. There are a few choices out there for your baking needs, yet canned pumpkin puree like Libby’s gives you more versatility. Canned pumpkin puree is simply pumpkin that has been cooked, processed until smooth, then canned, and that’s it! You can then use it to make everything pumpkin, like bread, muffins, cookies, pies, the list is endless. Pumpkin pie filling is great specifically for pumpkin pies because it already has sugar syrup, water, natural flavors, salt and spices and is ready to rock.
Pumpkin Cream Cookie Sandwiches
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour, (plus 3 tablespoons)
- 1/4 cup cocoa powder, unsweetened (plus 1 tablespoon)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 15 tablespoons unsalted butter, cut into ¼-inch cubes, at room temperature, 7 ½ ounces
- 1/2 cup unsalted butter, at room temperature, 1 stick
- 2 cups powdered sugar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cinnamon, ground
- 1/16 teaspoon ginger, ground
- 1/16 teaspoon nutmeg, ground
- 1/16 teaspoon allspice, ground
- 1 tablespoon pumpkin puree
- 1 teaspoon vanilla extract, pure
- In a bowl of a stand mixer fitted with a paddle, mix the sugar, flour, cocoa powder, baking soda, and salt on low speed. Slowly mix in the butter, a few pieces at a time. The dough will have a sandy texture and then form pebble-sized pieces. Continue to beat until dough just begins to cling to the paddle and no longer looks dry; do not wait for it to form a solid mass.
- Transfer the dough to a board and use the heel of your hand to bring the dough together. Shape the dough into a 5 by 7 inch block, wrap in plastic wrap and refrigerate for 1 hour. The dough can be refrigerated for up to 5 days.
- Preheat oven to 350°F.
- Cut the block in half. Let the dough soften slightly so it does not crack or break on the edges when rolling. One at a time roll each piece out between two sheets of parchment paper and roll to about ¼ inch thick. Using a 2-inch round cookie cutter, cut 24 cookies and transfer to parchment paper lined cookie sheet. Refrigerate for 15 minutes to allow the dough to chill before baking.
- Line 2 sheet pans with parchment paper. Transfer the chilled cookies to the sheet pans, leaving at least 1 inch of space between each cookie. Bake for 10 to 15 minutes, until the tops are no longer shiny, and the cookies have firmed up slightly on the surface. Rotate the sheets halfway through baking.
- Remove cookies from the oven and allow to cool for 10 minutes on the sheet pan, or until the cookies have firmed up and do not break when removed from the pan. Cookies are delicate when still hot so make sure you allow them to cool. Transfer cookies directly to a cooling rack to cool completely before filling. Cookies can be stored in an airtight container for up to 2 days.
- Using an electric mixer fitted with a paddle attachment, beat the butter on medium speed for 3 minutes, until soft and smooth. Add the sugar, salt, cinnamon, ginger, allspice, pumpkin puree, and vanilla. Beat on medium-high speed for 3 minutes until smooth, light and fluffy. Transfer the filling to a pastry bag fitted with a ¼-1/2-inch plain tip. Refrigerate if not using immediately.
- Arrange half of the completely cooled cookies bottom side up on a sheet pan. Pipe about 1 tablespoon of filling in the center of each cookie, leaving about 1/8-inch space at the edges. Top with remaining cookie, top side up, pressing down to make a sandwich. Enjoy the filled pumpkin cream cookie sandwiches within the same day.