Go Back

Pumpkin Chocolate Chip Cookie Sandwiches

Pumpkin chocolate chip cookie sandwiches pair soft, spiced pumpkin cookies with a fluffy cream cheese filling. Chill the dough before baking, then sandwich the cooled cookies and refrigerate until the filling is firm.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 26 minutes
Chilling 1 hour 15 minutes
Total Time 2 hours 6 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.75 cup pumpkin puree canned, not pumpkin pie filling
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips
For the filling
  • 4 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp fine salt

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

Make the cookies
  1. Whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar in a large bowl on medium speed until creamy, about 2 minutes.
  3. Add the pumpkin, egg yolk, and vanilla, and beat until combined, about 1 minute.
  4. Mix in the flour mixture on low speed just until no dry streaks remain, then fold in the chocolate chips.
  5. Cover and refrigerate the dough for 30 to 45 minutes, until firm enough to scoop.
  6. Heat the oven to 350°F.
  7. Line two baking sheets with parchment paper.
  8. Scoop the dough into 1 1/2-tablespoon portions and arrange them about 2 inches apart on the prepared sheets.
  9. Bake one sheet at a time for 11 to 13 minutes, until the tops look set and the edges are firm.
  10. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack and cool completely.
Make the filling
  1. Beat the cream cheese and butter in a medium bowl until smooth, about 2 minutes.
  2. Add the powdered sugar, vanilla, and salt, and beat on low until incorporated, then on medium until fluffy, 1 to 2 minutes.
Assemble the sandwiches
  1. Spread about 1 tablespoon of filling on the flat side of half the cookies and top with the remaining cookies.
  2. Refrigerate the sandwiches for at least 30 minutes to firm the filling before serving.

Notes

For cookies that hold their shape, chill the dough until firm enough to scoop and make sure the cookies cool completely before filling. Store sandwiches in the refrigerator for up to 4 days; they can be frozen. For a gluten-free option, use a 1:1 gluten-free baking flour blend.