Spiced Pumpkin Cookie Sandwiches

Spiced Pumpkin Cookie Sandwiches


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In the fall you can't avoid pumpkin spiced items, but these cookies are one pumpkin spiced recipe you won't want to skip out on! The flavors of the chocolate mixed with the pumpkin make this a sweet and spiced cookie recipe you'll want to make all October long!

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

8 sandwiches


  • Chocolate filling:
  • 1 C. semisweet chocolate chips
  • 4 Tbs. milk
  • Cookies:
  • 1/2 C. margarine, cold
  • 2/3 C. brown sugar
  • 1/2 C. pumpkin puree, cold
  • 1/4 tsp. ground ginger
  • 1/8-1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. turmeric, optional
  • 1/2 tsp. sweet paprika, optional
  • 1 3/4-2 C. flour

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Preheat the oven to 400 degrees and grease a large baking sheet. In a bowl, cream the sugar and margarine until fluffy and creamy. Add in the pumpkin puree, cinnamon, ginger, nutmeg, salt, turmeric, and paprika. Beat until smooth. Stir in the flour, 1/2 C. flour at a time, until a firm, but still a little sticky, dough forms.

Roll the dough to a 1/4-in. thickness on a floured surface. Cut out the cookies with a pumpkin shaped cookie cutter. In half the cookies, lightly draw a face, if desired. Bake for 12 to 14 minutes, or until the edges start to brown. Cool to room temperature.

In a bowl, combine the chocolate chips and milk. Microwave at half power for 1 minute. Stir, then microwave for an additional 30 seconds. Repeat until the chocolate is smooth. Cool to room temperature and set aside until ready to use.

On half the cookies, spread a generous amount of the melted chocolate. Press another cookie on top of the chocolate to make a sandwich. To draw faces on them in the chocolate, make more melted chocolate and put it in the a resealable bag. Cut the corner off of the bag. Squeeze the chocolate from the bag onto the cookies to create faces.

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