Fall Pumpkin Sandwich Cookies
- Prep Time: 30 minutes
- Cook Time: 12 - 15 minutes
- Servings: 32 cookies
- Course: Dessert
Soft cookies, creamy filling, and sweet fall flavors make these cookies a delectable autumn treat.
- For the cookies:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup canned pumpkin
- Reynolds® Parchment Paper
- For the filling:
- 6 ounces cream cheese, softened
- 1/3 cup butter, softened
- 3 1/2 ounces marshmallow cream
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 3/4 cups powdered sugar
Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
Combine flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl. In a large bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. Beat in egg and pumpkin until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets.
Bake 12−15 minutes or until bottoms are light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely.
Make the filling: Beat cream cheese and butter in a large mixing bowl until smooth. Add marshmallow cream, vanilla extract and pumpkin pie spice. Beat until well combined. Gradually add powdered sugar, beating until smooth.
Spread the bottoms of half of the cookies with the filing, using about 1 tablespoon on each. Top each with one of the remaining cookies, bottom side down, to make sandwich cookies.