Pumpkin Spice Sugar Cookies

If I had to pick a favorite cookie sandwich combination from my book Stuffed: The Sandwich Cookie Book, this would be it! (Sshhh…don’t tell chocolate.) As soon as the calendar flips to Fall, these pumpkin spice sugar cookies are on heavy repeat in my kitchen. You might be surprised to learn that I don’t love pumpkin pie (can we still be friends?). But I loooove these soft and chewy pumpkin cookies with the perfect blend of spices that keep you coming back for just one more bite. Don’t skip the brown butter cream cheese frosting – you won’t be sorry.

Why I love these cookies

Is it even Fall if we’re not indulging in all the pumpkin things? These pumpkin spice cookies deliver big time on those cozy Fall flavors we love this time of year. These cookies are the definition of delicious! These cookies are:

Soft and chewy. The texture is on point. Pumpkin can often make cookies puffy and cake-like but these cookies are soft on the outside and chewy on the inside. And the brown butter really kicks things up a notch!

Easy to make. Make a batch in about an hour with just a few simple ingredients. The hardest part is waiting for the cookies to cool so you can stuff them with the brown butter cream cheese frosting. O.M.G.

Perfect for all occasions. These sandwich cookies are more than just a cookie. They’re a full on dessert. Add them to your holiday dessert buffet – kids of all ages will love them!

Ingredients

Just a few pantry staples and a can of pumpkin puree stand between you and these delicious pumpkin spice cookie sandwiches. Here’s what you’ll need:

• Flour
• Butter
• Sugar
• Pumpkin puree
• Egg
• Molasses
• Spices
• Vanilla
• Salt

How to make pumpkin spice sugar cookies

These cookies are impossibly delicious and easy to make. You do need to brown the butter for both the cookies and the frosting but it’s so worth the extra five minutes. Follow the step-by-step guide below and check the recipe card for ingredients and instructions.

Step 1: Melt the butter in a medium saucepan over medium-high heat. Once it has melted, begin stirring often and stay close to the stove top. The butter will crackle and pop as it browns and it will start to foam slightly. Once the sizzling sound stops, continue stirring constantly until golden-brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and be amber in color.

Step 2: Remove from the heat and pour the butter into a heatproof bowl, making sure to scrape all the brown butter solids from the bottom of the pan. Chill in the refrigerator for about 25 minutes. Do not let it solidify.

Step 3: Once the butter has chilled, preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper or silicone baking mats.

Step 4: Add the chilled brown butter to the bowl of a stand mixer fit­ted with the paddle attachment. Add the brown sugar and granulated sugar and mix to combine, about 1 minute. The mixture will resemble wet sand.

Step 5: Add the pumpkin, egg yolk, molasses, and vanilla. Mix on low speed until well combined. Stop the mixer and scrape down the sides of the bowl.

Step 6: In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, nutmeg, ginger, and cloves. Add the flour mixture to the egg and butter mixture and mix until combined. Do not over mix. The dough will be very soft but not sticky.

Step 7: In a small bowl, whisk together the brown sugar, granu­lated sugar, cinnamon, and nutmeg. Use a 3 tablespoon cookie scoop to scoop the dough. Do not roll the cookie into a ball with your hands. Instead, drop each cookie into the cinnamon sugar mixture and toss to coat while keeping the scooped form of the cookie intact.

Step 8: Place the coated cookies on the prepared baking sheets, leaving about 3 inches between to allow for spreading. Bake for 10 to 12 minutes, or until the cookies are set on the edges and still puffed up in the center. The cookies will deflate as they cool.

Step 9: Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes before using a spatula to carefully transfer the cookies to a wire cooling rack to cool completely before assembling the cookie sandwiches.

Step 10: To make the cream cheese frosting, brown the butter (see step #1). Set it aside to cool for 15-20 minutes.

Step 11: In the bowl of a stand mixer fitted with the paddle attachment, combine the brown butter and cream cheese and mix on medium-high speed for 2 to 3 minutes, or until smooth.

Step 12: Turn the mixer down to low speed and add the powdered sugar, vanilla, and salt. Turn the mixer back up to medium-high speed and mix for 2 to 3 minutes, until well combined and smooth.

Step 13: Transfer the frosting to a piping bag fitted with a star tip and swirl onto the flat side of one cookie. Top with the flat side of a second cookie and gently press together to form a sandwich. If soft, place the cookie sandwiches in the refrigerator to set.

How to store

Because there is cream cheese in the frosting, you’ll need to store the cookie sandwiches tightly covered in the refrigerator. Set them out at room temperature for about 15 minutes before serving with a tall glass of milk or a cup of warm apple cider.

Happy baking!

Looking for more delicious pumpkin desserts? You’ll love these:

• Pumpkin Pie Bars
• Chewy Pumpkin Snickerdoodles
• Chewy Pumpkin Chocolate Chip Cookies
• Pumpkin Bread Recipe
• Pumpkin Muffins Recipe

Pumpkin Spice Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Heather Mubarak
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 10 to 12 cookie sandwiches 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

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Description

Say hello to your new favorite Fall cookie. A soft and chewy pumpkin spice sugar cookie sandwich stuffed with swirls of brown butter cream cheese frosting. This is one cozy cookie that pairs well with a tall glass of milk or a cup of warm apple cider.

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Ingredients

Units USM Scale 1x2x3x

CINNAMON SUGAR TOPPING

• 2 tablespoons dark brown sugar, packed
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• Pinch of ground nutmeg

PUMPKIN SPICE SUGAR COOKIES

• 2 cups plus 2 tablespoons [265 g] all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup [226 g] unsalted butter
• 1 cup [200 g] dark brown sugar, packed
• 1/4 cup [50 g] granulated sugar
• 1/3 cup [80 g] pumpkin purée (not pumpkin pie filling)
• 1 egg yolk, at room temperature
• 1 tablespoon molasses (not blackstrap)
• 1 1/2 teaspoons vanilla extract

BROWN BUTTER CREAM CHEESE FROSTING

• 6 tablespoons [85 g] unsalted butter
• 4 oz [115 g] full-fat cream cheese, at room temperature
• 2 1/4 cups [270 g] powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

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Instructions

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, nutmeg, ginger, and cloves. Set aside.
2. Melt the butter in a medium saucepan over medium-high heat. Once it has melted, begin stirring often and stay close to the stove top. The butter will crackle and pop as it browns and it will start to foam slightly. Once the sizzling sound stops, continue stirring constantly until golden-brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and be amber in color.
3. Remove from the heat and pour the butter into a heatproof bowl, making sure to scrape all the brown butter solids from the bottom of the pan. Chill in the refrigerator for about 25 minutes. Do not let it solidify.
4. Once the butter has chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
5. Add the chilled brown butter to the bowl of a stand mixer fit­ted with the paddle attachment. Add the brown sugar and granulated sugar and mix to combine, about 1 minute. The mixture will resemble wet sand. Add the pumpkin, egg yolk, molasses, and vanilla. Mix on low speed until well combined. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and mix until combined. Do not over mix. The dough will be very soft but not sticky.
6. Use a 3 tablespoon cookie scoop to scoop the dough. Do not roll the cookie into a ball. Drop each cookie into the cinnamon sugar mixture and toss to coat while keeping the scooped form of the cookie intact.
7. Place the coated cookies on the prepared baking sheets, leaving 3 inches between to allow for spreading. Bake for 10 to 12 minutes, or until the cookies are set on the edges and still puffed up in the center. The cookies will deflate as they cool.
8. Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes before using a spatula to carefully transfer the cookies to a wire cooling rack to cool completely before assembling the cookie sandwiches.

Brown Butter Cream Cheese Frosting

1. In a medium saucepan over medium-high heat, melt the butter, stirring only occasionally. Once melted, begin stir­ring often. The butter will crackle and pop and foam slightly as it browns. Once the sizzling sound stops, continue stir­ring often until golden-brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and turn a rich amber brown.
2. Remove from the heat, pour into a heatproof bowl, and allow to cool to room temperature.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the brown butter and cream cheese and mix on medium-high speed for 2 to 3 minutes, or until smooth.
4. Turn the mixer down to low speed and add the powdered sugar, vanilla, and salt. Turn the mixer back up to medium-high speed and mix for 2 to 3 minutes, until well combined and smooth.

**Use immediately or store tightly covered in the refrigera­tor for up to 2 weeks.

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Notes

Store cookie sandwiches tightly covered in the refrigerator for up to 3 days.

May be frozen.