Pumpkin Cream Sandwiches
These homemade pumpkin cream sandwiches are lightly sweet and perfectly soft with fantastic pumpkin flavor and the luxurious filling stuffed between is divine.
Whoever discovered that pumpkin and cream cheese make one of the most stellar combinations on the face of the planet should be awarded some great medal or a lifetime of pumpkin cookies sandwiched with cream cheese filling at the very least.
I love, love, love pumpkin and cream cheese together and these pudgy sweet sandwiches are probably my favorite pumpkin/cream cheese combo yet.
The cookies are lightly sweet and perfectly soft with fantastic pumpkin flavor.
The filling? Oh, the filling. It’s like falling headfirst into luxurious clouds of sweetened whipped cream and cream cheese.
Piled in between the spiced layers of pumpkin cookie and the whole thing is divine. Just divine.
I’m pretty sure pumpkin pie and pumpkin muffins and pumpkin pasta and pumpkin whatever can just take a hike because I’ve decided I’m just going to love on these pumpkin cream sandwiches and these pumpkin cream sandwiches alone for the rest of the fall/pumpkin season thankyouverymuch.
One Year Ago: Caramel Apple Cider Floats
Two Years Ago: Peanut Butter Texas Sheet Cake
Three Years Ago: Caramel Apple Cheesecake Bars with Streusel Topping
Pumpkin Cream Sandwiches
Ingredients
Cookies:
- 3 tablespoons (43 g) salted butter, softened to room temperature
- ⅓ cup (71 g) packed light brown sugar
- ¼ cup (53 g) granulated sugar
- 1 cup canned pumpkin puree
- ½ teaspoon pure vanilla extract
- 1 large egg
- 1 cup (142 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice
- ¼ teaspoon salt
Cream Filling:
- 8 ounces (227 g) cream cheese, softened to room temperature
- ½ cup heavy cream
- ¼ teaspoon pure vanilla extract
- ½ cup (57 g) powdered sugar
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar with a handheld electric mixer (or in the bowl of an electric stand mixer) until the mixture is smooth. Add the pumpkin, vanilla and egg and mix until well combined.
- In a medium bowl, stir together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the pumpkin mixture and beat on low speed until combined.
- Scoop out heaping tablespoons of the dough onto parchment or silpat-lined baking sheets, spacing them about 2 inches apart (I put about 6 per baking sheet). Bake for 10-12 minutes until the cookies are puffed and baked through. Remove the cookies to a wire rack to cool completely.
- For the cream filling, in a large bowl, beat together the softened cream cheese and heavy whipping cream for 1-2 minutes until well combined and starting to thicken. Add the vanilla and powdered sugar and continue beating until the filling is thick and fluffy and smooth.
- Match up the cookies according to similar size and shape. Spread half the cooled cookies with the cream mixture (load it on there!) and top with the remaining cookies.
- Store in the refrigerator until serving.
Notes
Recommended Products
Recipe Source: adapted from an old Real Simple magazine from 2007
38 Comments on “Pumpkin Cream Sandwiches”
Could these be frozen and saved for later?
I think they would freeze pretty well.
These were made today for our thanksgiving feast. Our family isn’t to keen on pies so these fit the bill. In the end the recipe made 11 cookie sandwiches. A keeper……next time I will double recipe.
Hi there, just wanted to mention, I liked this post.
It was practical. Keep on posting!
made these recipe this morning and had no luck getting filling to whip up. Think next time I will beat sugar and cream cheese till smooth, whip the cream in a separate bowl with vanilla and fold into fluffy cream cheese.
How big is your can of pumpkin? 32 oz? or 15 oz?
Britt-Marie – it is a 15-ounce can.
I am up early on a Saturday to make these for a family get-together. Advice from two celebrity chefs says to never make a new untried recipe for company or holiday, but
they obviously don’t know about your website. I know these will be amazing.Thanks for
taking the guesswork out of cooking. It makes the process so much more enjoyable.
They luk yum !! love it
I thought something was wrong with my phone too! Thanks for fixing it Mel!!
they look delish. I love these.
These look amazing. I love pumpkin flavored things. Do you by chance have a good pumpkin seed recipe you could share? My dad is always wanting me to make him some but they have never turned out that great. Thanks!
Hi Cris – I don’t have a great pumpkin seed recipe but I have heard that the seeds from sugar pumpkins roast much crispier than the seeds from regular carving pumpkins. Good luck!
Taste just like pumpkin pie with whipped cream on top. Loved them!
Mel, I’ve eaten “gobs” since I was a little kid and made them as treats for my kids. BUT this recipe is the BEST! The cake is so tasty! And the icing is superb. This icing is so much better than the ones I have used in the past calling for shortening (ugh!) I am so thankful I only ended up with 6 gobs and didn’t double the recipe. No self-control at all with these little beauties! So appreciative for all your hard work and effort.
I love Fall and pumpkin everything! Well…except pumpkin pie. My family will love these!
Mel – these look so incredibly addictive! Can’t wait to try this recipe!
Hi Mel!
Ever since I discovered your blog awhile ago I’ve been using tons of your recipes and I love them! They are all amazing! I made something similar to these a few weeks back but added “marshmallow fluff” (a stickier version of marshmallow creme that can be found in the east) to the filling which makes them more like whoopie pies and they were great! I also used “fluff” in your honey butter and it makes a world of difference compared to the creme..if you ever get a hold of that stuff it is so good!!! These look so good! Pumpkin and cream cheese combined is my weakness 🙂
Just made these…. Yeah, so so so good. They remind me of a pumpkin roll without all the work! Thanks for all your great recipes, Mel!
Might make these tonight for work tomorrow….they look yummy! Mel, do you have a source for buying plain cupcake liners in bulk? I’m always running out.
Hi Jen K – I don’t think I answered your question. Sorry! I often buy my cupcake liners from King Arthur Flour. I don’t think they are necessarily the cheapest but I like their grease-proof liners that hold on to the color of the liner without letting the cupcake/muffin grease bleed through. I will also occasionally browse the ones on Amazon…but as you can tell, I don’t have one great go-to resource.
Yum!! I am a pumpkin-addict during this time of the year. I made some pumpkin cupcakes a few days ago, but have been looking for other new recipes to try. This looks great Mel!
I love these! I’ve been obsessed with the pumpkin/cream cheese combo ever since finally trying it this year, it’s amazing!
We’re twinsies today as I posted Pumpkin Whoopie Pies on my blog. Your sandwiches look incredible, love that cream!
The filling for these is the same recipe as our family’s VERY favorite frosting for just about any type of cake. Soooo good!! (Although I always beat the cream and cream cheese separately first since I usually have a problem with curdling). Can’t wait to make these!
Hey Mel, I was wondering if when you post a recipe could you have a picture that does not have pin it on it, I love your recipes and I really like to have a picture with them. If it is a big problem don’t worry it’s just a picture. I hope you are having a great day. Thanks.
Oh lordy, these look just irresistible, Mel! That cakey pumpkin cookie with the soft, sweet frosting? I’d devour a dozen!
Thats looks divine… I love cream cheese frosting and the added cream can just make it yummier. Must. Find. Pumpkin Puree in the UK! xx
I have fresh pumpkin calling my name.=)
Mel, how many cookies does this recipe make? Maybe I missed it… looks so good, can’t wait to try them!!! I’m thinking Halloween night 🙂
Hi Lisa – it makes between 8-12 sandwich cookies depending on how big you make them.
Oh so good. Did you kids gobble these up in record speed?
No worries about the pop-up. It happens 🙂
Thanks for the kind words about our upcoming move 🙂
oh.my. yes, pumpkin and cream cheese are the best combination ever! I had pumpkin bars on the menu for tonight (with cream cheese frosting) but I think I will make these instead. Yum! Thanks Mel!
Hey Mel!
Living in Lancaster County, PA, AKA Amish Country, introduced me to pumpkin whoopie pies many years ago….you can find these at dozens of roadside stands and also at our many Farmers Markets….
Come and visit us, and you will experience more interesting food than you could ever imagine! 🙂
I am loving all these pumpkin recipes in the blogosphere. Great one, Mel!
Thanks for clearing up the mystery! I thought something was wrong with my phone, lol. I appreciate your stance on ads, as I avoid blogs with pop-ups. These pumpkin sandwich treats sound delicious.
These look similar to a whoopie pie recipe I’ve had bookmarked forever! Making them soon!
Love these. They are so yummy!