Pumpkin Cream Sandwiches

Photo by Beatriz da Costa
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 258 calories
    • Calories 52 calories from fat
    • Fat 15 g
    • Sat Fat 9 g
    • Cholesterol 69 mg
    • Sodium 179 mg
    • Protein 4 g
    • Carbohydrate 29 g
    • Sugar 16 g
    • Fiber 1 g


  1. Check 3 tablespoons unsalted butter, at room temperature
  2. Check 1/3 cup brown sugar
  3. Check 1/4 cup granulated sugar
  4. Check 1/2 cup canned pumpkin puree
  5. Check 1/2 teaspoon pure vanilla extract
  6. Check 1 large egg
  7. Check 1 cup all-purpose flour
  8. Check 1/2 teaspoon baking powder
  9. Check 1/4 teaspoon baking soda
  10. Check 1/2 teaspoon pumpkin pie spice (found in the spice aisle)
  11. Check 1/4 teaspoon kosher salt
  12. Check 2/3 cup cream cheese, at room temperature
  13. Check 1/4 cup heavy cream
  14. Check 1/4 cup confectioners' sugar


  1. Heat oven to 375° F.
  2. Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined.
  3. Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
  4. Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.
  5. Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners' sugar until smooth. Spread the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies.