What could be cuter than these three-bite seasonal fall sandwich cookies? While they look impressive, they take just 30 minutes total to pull off. If you’d like the cookie halves to look a little smoother on top, try scooping the batter into mounds using a small lightly greased cookie scoop. Or, simply smooth your spooned cookie mounds gently with a butter knife. Store cookies and the filling in separate airtight containers in the refrigerator for up to two days and assemble them right before serving. Delicious but optional: air with chilled glasses of apple cider or white wine.
3 tablespoons unsalted butter, at room temperature
⅓ cup brown sugar
¼ cup granulated sugar
½ cup canned pumpkin puree
½ teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon pumpkin pie spice (found in the spice aisle)
¼ teaspoon kosher salt
⅔ cup cream cheese, at room temperature
¼ cup heavy cream
¼ cup confectioners’ sugar
Calories from fat 52%
Sat fat 9g
How to Make It
Heat oven to 375° F.
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.
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.
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.
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.