Pumpkin Chocolate Chip Cookie Sandwiches
These soft, pillowy pumpkin cookies are packed with warm spices and studded with chocolate chips, then sandwiched together with sweet cream cheese frosting. They’re the perfect fall treat that combines two beloved flavors into one irresistible dessert.
With their cake-like texture and creamy filling, these cookie sandwiches taste like autumn in every bite. They’re easy enough for beginners but impressive enough to bring to any gathering or holiday party.
Why You’ll Love This Recipe
These pumpkin chocolate chip cookie sandwiches strike the perfect balance between a soft cookie and a handheld dessert. The pumpkin keeps them incredibly moist for days, while the chocolate chips add pockets of melty sweetness.
The cream cheese frosting is lightly sweetened and pairs beautifully with the spiced pumpkin base. Unlike traditional sandwich cookies, these stay soft and never get hard or crumbly.
They’re also naturally egg-rich and sturdy enough to hold their shape while remaining tender. Perfect for meal prep, gifting, or freezing for later cravings.
Key Ingredients
Pumpkin puree is the star here—use canned pure pumpkin, not pumpkin pie filling. It adds moisture and that signature fall flavor without making the cookies cakey or dense.
Chocolate chips (semi-sweet or dark) provide contrast to the warm spices. Mini chips distribute more evenly, but regular-sized chips create those beautiful melty pockets.
Cream cheese forms the base of the frosting and must be softened to room temperature. This ensures a smooth, pipeable filling that won’t tear the cookies when spreading.
Read More: The Ultimate Swirled Cinnamon Honeybun Cheesecake (So Easy & Irresistible!)
How to Make the Cookies
Start by whisking together your dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, beat softened butter and both sugars until light and fluffy—about 2-3 minutes.
Add eggs one at a time, then mix in the pumpkin puree and vanilla. The batter will look slightly curdled, which is normal. Gradually fold in the dry ingredients until just combined, then stir in chocolate chips.
Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart. Bake at 350°F for 12-14 minutes until edges are set but centers look slightly underdone—they’ll firm up as they cool.
Pumpkin Chocolate Chip Cookie Sandwiches
Course: DessertCuisine: AmericanDifficulty: Easy18
20
minutes44
1
hour4
minutesSoft, spiced pumpkin cookies filled with creamy frosting
Ingredients
- For the Cookies
2¾ cups all-purpose flour
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
1 cup pumpkin puree
2 teaspoons vanilla extract
1½ cups semi-sweet chocolate chips
- For the Cream Cheese Frosting
8 oz cream cheese, softened
¼ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Directions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, beat butter and both sugars with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla extract.
- Gradually fold in the dry ingredients until just combined. Don’t overmix. Stir in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes until edges are set but centers look slightly soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla and salt.
- Spread or pipe about 2 tablespoons of frosting onto the flat side of one cookie. Top with another cookie to create a sandwich.
- Refrigerate assembled sandwiches for 30 minutes to set the frosting before serving.
Notes
- Storage: Keep refrigerated in an airtight container for up to 5 days.
Make-ahead: Bake cookies up to 2 days ahead and store unfilled. Fill just before serving for the freshest taste. - Substitutions: Use white chocolate chips or chopped pecans instead of chocolate chips. For the frosting, substitute mascarpone for cream cheese for a lighter flavor.
Tip: If cookies spread too much, chill the dough for 30 minutes before baking.
| Nutrient | Per Serving |
|---|---|
| Calories | 375 |
| Total Fat | 19.6 g |
| Sugars | 32.2 g |
| Protein | 3.2 g |
| Dietary Fiber | <1 g |
Making the Cream Cheese Filling
Beat room-temperature cream cheese and butter together until completely smooth with no lumps. This takes about 1-2 minutes on medium speed.
Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in vanilla extract and a pinch of salt to balance the sweetness.
The frosting should be thick enough to hold its shape but spreadable. If it’s too soft, refrigerate for 15-20 minutes. If too stiff, add a teaspoon of milk at a time.
Assembly Tips
Make sure your cookies are completely cooled before filling—warm cookies will melt the frosting and create a mess. Pair cookies of similar sizes together for the best-looking sandwiches.
Spread about 2 tablespoons of frosting on the flat side of one cookie, then gently press another cookie on top. Don’t press too hard or the filling will squish out the sides.
For cleaner edges, pipe the frosting in a thick circle, leaving a small border. The weight of the top cookie will spread it naturally to the edges.
Storage and Freezing
Store assembled cookie sandwiches in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
You can freeze unfilled cookies for up to 3 months in a freezer-safe container with parchment between layers. Thaw completely before filling and serving.
Assembled sandwiches can also be frozen for up to 1 month. Wrap individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree it until very smooth, then strain out excess moisture. Canned pumpkin is more consistent and saves time without sacrificing flavor.
Why are my cookies flat and not fluffy?
This usually happens when the butter is too warm or the dough wasn’t chilled. Make sure your butter is softened but not melted, and consider chilling the dough for 30 minutes before baking.
Can I make these without the filling?
Absolutely! These cookies are delicious on their own. You can also dust them with powdered sugar or drizzle with melted chocolate instead of making sandwiches.
