Fall Pumpkin Sandwich Cookies Recipe

Name: Fall Pumpkin Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds(R) Parchment Paper; 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; Spice Filling:; 6 ounces softened cream cheese; 1/3 cup softened butter; 1/2 (7 ounce) jar marshmallow creme; 1 teaspoon vanilla; 1 teaspoon pumpkin pie spice; 1 3/4 cups powdered sugar

Servings: persons

Reynolds(R) Parchment Paper
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
Spice Filling:
6 ounces softened cream cheese
1/3 cup softened butter
1/2 (7 ounce) jar marshmallow creme
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 3/4 cups powdered sugar

1
Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds(R) Parchment Paper.
2
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.
3
Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets.
4
Bake 12-15 minutes or until bottoms are light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely.
5
Spread the bottoms of half of the cookies with the Marshmallow-Spice Filling, using about 1 tablespoon filling on each. Top each with one of the remaining cookies, bottom side down, to make sandwich cookies.
6
Spice Filling: Beat 6 ounces softened cream cheese and 1/3 cup softened butter in a large mixing bowl until smooth. Add one-half of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1 teaspoon pumpkin pie spice. Beat until well combined. Gradually add 1 3/4 cups powdered sugar, beating until smooth.

1344

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Reynolds(R) Parchment Paper, 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice, and more.

Yes, Fall Pumpkin Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fall Pumpkin Sandwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions