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This filling pumpkin spice sugar cookie sandwich pairs cozy autumn flavors with rich brown butter cream cheese filling for a mouthwatering fall treat. The brown butter used in both cookies and filling gives these treats a toasty, nutty taste that makes them stand out from regular sugar cookies.
I whipped these up for our community autumn gathering and they were gone in minutes - faster than everything else on the table. These days my kid begs for them every weekend throughout fall, saying they're basically "autumn wrapped in cookie form."
What You'll Need
- All purpose flour: Gives these cookies their perfect soft structure
- Baking soda and powder: Team up to make the cookies rise just right
- Ground cinnamon, nutmeg, ginger, and cloves: Blend together for that signature fall spice mix
- Brown sugar: Adds moisture and sweet caramel flavor; dark brown works best
- Pumpkin purée: Brings moisture and subtle earthiness; grab canned, not the pie filling stuff
- Molasses: Boosts the spice flavors and helps create that chewy bite
- Cream cheese: Adds a nice tang to cut through the sweetness
- Vanilla extract: Rounds out flavors in both the cookies and filling
How To Make Cozy Pumpkin Spice Cookies
- Mix your spices:
- Stir together flour, baking soda, cinnamon, baking powder, salt, nutmeg, ginger, and cloves in a bowl. This helps spread all those yummy spices evenly through each cookie.
- Get that butter browned:
- Heat butter on medium high until it changes from yellow to golden amber with little brown specks on the bottom. This takes around 5 to 7 minutes. Keep an eye on it since it can burn fast. This step creates amazing toffee-like flavors that make these cookies special.
- Cool down your butter:
- Put that browned butter in a bowl that can handle heat and stick it in the fridge for 25 minutes. Don't skip this cooling part - it helps get the butter just right for perfect cookies. Don't let it get totally hard though.
- Put the dough together:
- Mix your cooled brown butter with sugars until it looks like damp sand, then drop in pumpkin, egg yolk, molasses, and vanilla. Add the flour mix and stir just until combined. Your dough should feel soft but not sticky. Don't mix too much or your cookies will turn out tough.
- Form and coat the cookies:
- Scoop out dough using a 3-tablespoon scoop, keeping that dome shape. Roll each one in cinnamon sugar mix for a sweet, spicy crackly outside.
- Bake them up:
- Cook at 350°F for 10 to 12 minutes until the edges look set but the middle still seems a bit puffy. They'll flatten as they cool, giving you those perfect chewy centers with crispy edges. Watch your time - too long in the oven means dry cookies.
- Whip up your filling:
- Brown some butter just like you did for the cookies. Mix it with room temp cream cheese until smooth, then add powdered sugar, vanilla, and salt. This tangy filling works so well with the sweet spiced cookies.
- Put everything together:
- Once your cookies are totally cool, spread or pipe plenty of filling on the flat side of one cookie and top with another. Press down gently to spread the filling out evenly.
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Watching butter change from melted to browned is truly something special. I still remember my daughter calling the smell "magical" the first time we made these together, and now browning butter is her favorite part of baking. Those tiny dark bits at the bottom of your pan? That's where all the good flavor lives.
Keeping Them Fresh
Your cookie sandwiches will stay good in a sealed container in the fridge for about three days. You'll need to keep them cold because of the cream cheese, but I'd take them out about 15 minutes before eating so they can warm up a bit. The cookies get a little softer over time which actually makes their chewy texture even better.
Freezing For Later
You can freeze these cookies with or without frosting. For plain cookies, stack them with parchment paper between layers in an airtight container and they'll keep for up to 3 months. For finished sandwiches, set them on a baking sheet until they're frozen solid, then wrap each one in plastic and pack them in a freezer container. Just let them thaw in your fridge overnight when you want them.
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Mix It Up
The standard pumpkin spice version is amazing on its own, but you can play around with the spices too. If you love ginger, double what the recipe calls for and toss in 2 tablespoons of chopped crystallized ginger. Chocolate fans can add 1/2 cup mini chocolate chips to the dough or drizzle melted dark chocolate over the finished sandwiches. For a maple twist, swap out the vanilla in the frosting with 1/2 teaspoon of maple extract instead.
Perfect Pairings
These cookie sandwiches taste amazing with warm drinks. Try them alongside a spicy chai latte, some hot apple cider, or rich hot chocolate for the ultimate fall snack combo. When putting together a dessert platter, mix these sandwiches with some apple slices topped with caramel and little chunks of dark chocolate for a gorgeous autumn spread.
Frequently Asked Questions
- → Why are these cookies so chewy?
Using pumpkin purée with brown sugar and egg yolk gives the cookies their moist, chewy texture. Mixing and baking just right keeps them soft too.
- → Can I swap purée with pumpkin pie filling?
Don’t do it. Pumpkin pie filling has sugar and spices that might ruin the cookie’s taste and texture.
- → How do I make browned butter?
Heat butter in a pan over medium, stirring often. The butter’s ready when amber-colored with a nutty smell and golden bits at the bottom. Let it cool before using.
- → Can I prep these ahead?
Sure! Keep the dough in the fridge for up to 2 days. You can also bake the cookies and make the frosting ahead, then assemble them later.
- → How should I store these cookies?
Keep the cookie sandwiches in the fridge, tightly covered, for up to 3 days. For longer storage, freeze them.
- → What makes the cinnamon sugar so tasty?
A mix of granulated sugar, dark brown sugar, and spices like nutmeg and cinnamon creates a warm, sweet coating.