Pumpkin Cream Sandwiches

Happy Halloween! It’s that time of the year when Fall flavorsĀ are everywhere and everything comes in pumpkin flavor (have you tried Starbucks new Toasted Graham Latte? It’s pretty tasty!). I’m a total sucker for the pumpkin flavors – I love it all. Cleaning out some old recipes I came across one for pumpkin cookies with a cream cheese frosting and I figured they’d be perfect for this time of year.

Pumpkin Cream Sandwich | Soymilk + Honey

And ooh they are tasty! If you like carrot cake with cream cheese frosting, you’ll love these. They’re super simpleĀ to make and they only take about 30 minutes to whip up. The one thing I’ve found with pumpkin baked goods is that they’re best the day that you make them. They tend to get sticky after a little while from the moisture in the pumpkin, so if you’re serving them for guests, it’s best to make them day of.

Pumpkin Cream Sandwiches
Prep time
Cook time
Total time
Serves: 8
  • 3 Tablespoons unsalted butter, room temperature
  • ⅓ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ⅔ cup cream cheese, room temperature
  • ¼ cup heavy cream
  • ¼ cup powdered sugar
  1. Preheat the oven to 375F. Prepare a baking sheet with a silpat or parchment paper.
  2. Beat the butter and sugars in the bowl of an electric mixer until smooth. Add in the pumpkin, vanilla, and egg, and beat until combined.
  3. Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the dry ingredients into the butter mixture and beat on medium-low until it's all blended together.
  4. Spoon the pumpkin mixture onto the baking sheet one heaping Tablespoon at a time. Try to keep about 2 inches in-between each cookie.
  5. Bake until puffed and cooked through, about 10 minutes. Let them cool for 5 minutes.
  6. While the cookies are cooking/cooling, clean out the mixer bowl and then use it to beat together the cream cheese, heavy cream, and powdered sugar. You want it to be smooth and spreadable.
  7. Once the cookies are cool, spread the cream cheese mixture onto the flat sides of the cookies and then squish them together. I you want a thick layer of cream cheese in there, you'll need to cool the mixture in the fridge for a little bit.

You can store these in an air-tight container in the fridge for up to three days. (The pumpkin keeps them from drying out in the fridge.)


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