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.

No additional tips available.

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

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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.

Fall Pumpkin Sandwich Cookies

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