Try a taste of fall with these Pumpkin Sandwich Cookies with Maple Cream Cheese Icing!

When it comes to autumn baking, it is hard to go wrong with pumpkin and cream cheese. Add a little maple to the mix and you’ve got yourself a little piece of fall-licious yumminess right there in the palm of your hand.

The girls have been begging for weeks to make cookies with frosting, while I’ve had a major craving for all things pumpkin. As it turns out, it was the perfect combination.

Cookie Ingredients
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 sticks unsalted butter
2 cups brown sugar, firmly packed
1 15oz can pumpkin
2 teaspoons vanilla extract
2 eggs
3/4 c. evaporated milk
3/4 c. chocolate chips (optional)
 
Icing Ingredients:
2 sticks unsalted butter, softened
1 8oz package cream cheese
1/4 cup real maple syrup
2 1/2 cups powdered sugar
   

These Pumpkin Sandwich Cookies have the perfect combination of warm spices.

Step 1:  Mix dry ingredients–flour, baking powder, baking soda, salt, & spices–in a medium bowl until well blended.

You can never go wrong with pumpkin dessert!

Step 2: Beat butter & brown sugar on medium-high speed 2-3 minutes, until pale and fluffy, then mix in eggs and beat in well. Add pumpkin, vanilla, & evaporated milk. Beat on medium until well blended.

Make sure the wet and dry ingredients are well blended!

Step 3:  Add dry ingredients to wet mixture and beat until blended. Stir in chocolate chips, if desired. Mixture will be runnier than “regular” cookie dough–more like thick cake batter.

Rest assured, these cookies will turn out beautiful!

Step 4:  Using cookie scoop, drop uniform balls onto parchment paper-lined cookie sheet. Bake at 375 degrees for 11-14 minutes, until cookies are slightly springy.

Enjoy the delicious aroma of these cookies while they cool.

Step 5:  Remove cookies from oven; let cool for a minute or two, then transfer to wire cooling racks before they have a chance to stick to the parchment paper. (Note:  The cookies by themselves will be a little on the salty side, which (I think) is the perfect compliment to the sweetness of the icing. However, if you plan to make only the cookies with no icing, you may want to cut the salt to 1 teaspoon and add an additional 1/2 cup of brown sugar.)

While the cookies cool, get started on the Maple Cream Cheese Icing

Step 6:  For icing, beat butter & cream cheese at high speed until fluffy, about 2-3 minutes. Mix in maple syrup and beat another minute. Add powdered sugar and beat again until fluffy and smooth.

Carefully assemble the cooke sandwiches.

7. To make sandwiches, spread approximately 1 tablespoon icing onto the backside of one cookie, then press 2nd cookie on top of icing. Makes approximately 3 1/2 dozen sandwiches.

These Pumpkin Sandwich Cookies with Maple Cream Cheese Icing are a little piece of heaven!

Mmmmmmmmmmm……

Pumpkin Sandwich Cookies with Maple Cream Cheese Icing

Pumpkin, cream cheese, and maple.....pretty much the perfect autumn treat!

Course Dessert
Cuisine American
Keyword Pumpkin Sandwich Cookies with Maple Cream Cheese Icing
Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings 42 sandwich cookies

Ingredients

Cookies

  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 sticks unsalted butter
  • 2 cups brown sugar firmly packed
  • 1 15 oz can pumpkin
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cup evaporated milk
  • 3/4 cup chocolate chips optional

Icing

  • 2 sticks unsalted butter softened
  • 1 8 oz package cream cheese
  • 1/4 cup real maple syrup
  • 2 1/2 cups powdered sugar

Instructions

  1. Mix dry ingredients–flour, baking powder, baking soda, salt, & spices–in a medium bowl until well blended.
  2. Beat butter & brown sugar on medium-high speed 2-3 minutes, until pale and fluffy, then mix in eggs and beat in well. Add pumpkin, vanilla, & evaporated milk. Beat on medium until well blended.
  3. Add dry ingredients to wet mixture and beat until blended. Stir in chocolate chips, if desired. Mixture will be runnier than “regular” cookie dough–more like thick cake batter.
  4. Using cookie scoop, drop uniform balls onto parchment paper-lined cookie sheet. Bake at 375 degrees for 11-14 minutes, until cookies are slightly springy.
  5. Remove cookies from oven; let cool for a minute or two, then transfer to wire cooling racks before they have a chance to stick to the parchment paper. (Note: The cookies by themselves will be a little on the salty side, which (I think) is the perfect compliment to the sweetness of the icing. However, if you plan to make only the cookies with no icing, you may want to cut the salt to 1 teaspoon and add an additional 1/2 cup of brown sugar.)
  6. For icing, beat butter & cream cheese at high speed until fluffy, about 2-3 minutes. Mix in maple syrup and beat another minute. Add powdered sugar and beat again until fluffy and smooth.
  7. To make sandwiches, spread approximately 1 tablespoon icing onto the backside of one cookie, then press 2nd cookie on top of icing. Makes approximately 3 1/2 dozen sandwiches.

Pumpkin Sandwich Cookies with Maple Cream Cheese Icing are the perfect Autumn treat!