Lifestyle

Cookies for the Pumpkin Spice Addict -- and the Haters

filled pumpkin sandwich cookies

Every fall, I attempt to be all too cool for school about Pumpkin Everything. I mean, does the world really need pumpkin spice added to everything we eat, drink, or sniff? And then I make pumpkin pancakes, or muffins, or whatever, and I get all the pumpkin spice love and then some.

These pumpkin sandwich cookies are definitely going on my list to make this fall as a project with my 9-year-old daughter who is really getting into baking. They would make great treats to send to school for a Halloween party or a nice after-school snack.

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Fall Pumpkin Sandwich Cookies

Prep: 30 minutes

Bake: 10 minutes at 375°F

Soft cookies, creamy filling, and sweet fall flavors make these cookies a delectable autumn treat.

Ingredients:

  • 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 (below)

Instructions:

PREP:

  1. PREHEAT oven to 375°F. Line two cookie sheets with Reynolds® 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.

COOK:

  1. BAKE 12-15 minutes or until bottoms are light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely.
  2. 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.

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.

REYNOLDS KITCHENS TIP:

Spend more time savoring these tasty treats by saving time between each batch! Simply line your cookie sheets with parchment paper between baking each batch of cookies. After each freshly baked batch is done and ready to cool, you can easily slide the sheet of parchment with the cookies still on top onto a cooling rack. That way you don’t have to spend time carefully transferring each cookie, one at a time, onto the rack. You can save even more time by having the next batch of dough prepped on another sheet of parchment and ready to slide onto the cookie sheet so it can go right back into the oven.

Number of Servings: 32

Nutrition Facts (per serving): 180 cal., 10 g total fat (6 g sat. fat), 32 mg chol., 141 mg sodium, 22 g carb., 0 g fiber, 15 g sugar, 2 g pro.

Daily Values: 31% vit. A, 1% vit. C, 2% calcium, 3% iron

Moms, are you a pumpkin spice fan or a pumpkin spice skeptic?

 

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