I love autumn. It’s one of my favorite seasons. And what I love about the Pacific Northwest is that we have a beautiful fall, full of color and crisp, clean air. This is one of the fantastic views from Matthew’s room:
And I know I’ve said this before, but pumpkin isn’t my favorite flavor. However, when autumn comes around, I just have cravings for it. It’s like the season has bewitched me. So I decided to make these cute, little sandwich cookies.
And while I was taking pictures of these cookies, this is what happened.
My son appears so innocent. He even knows how to work the camera. (It’s so hard to say no when he gives me this look.)
And he’s so proud of himself that he got the cookie; and for a brief moment, I decided not to scold him, but let him revel in his delight. He squealed as he tried to shove as much of the cookie in his mouth as he could. Much ended up on the carpet below his feet, but he didn’t care. (And for a minute or two, I didn’t either.)
Now, if my 15-month-old can snitch a cookie before they’re ready to be served, they’ve got to be darn good. (And for those of you who have had wee little ones, you know when they don’t like a food!) Serve these little delights right away, or put them in the fridge until you are ready to serve. Since there is cream cheese sandwiched in-between, it’s best not to leave them out too long. They’ll start to look like pudding. These sandwich cookies are the perfect treat for a cool, crisp autumn day. Enjoy! xoxo
Pumpkin Sandwich Cookies
Makes 16 sandwich cookies
Cookie
2 c flour
1 t baking soda
½ t cinnamon
¼ t ground ginger
¼ t nutmeg
1/8 t ground cloves
¼ t allspice
½ t baking powder
½ t salt
1 c packed brown sugar
½ c (1 stick) unsalted butter, room temperature
½ c canned pumpkin
¼ c milk
1 egg
1 ½ t vanilla
Filling
1 (8-oz) package cream cheese, room temperature (NOT non-fat)
2 T unsalted butter, room temperature
2 t orange extract
Zest of 1 orange (optional)
4 c powdered sugar
For the cookie:
Preheat oven to 350 degrees. In a separate bowl, combine the first 9 ingredients. Whisk until fully incorporated. In a mixer with a paddle attachment, cream the brown sugar and the butter. Add the pumpkin, milk, egg, and vanilla and mix thoroughly. Scrap the bowl at least once. Pour in the dry ingredients and mix on medium speed for about 1 minute.
Using a small cookie scoop, or a tablespoon, spoon dough onto a cookie sheet. Bake for 9-10 minutes or until the edges are golden. Let cool on cookie sheet for about 2 minutes before transferring to a cookie rack to cool completely.
For the filling:
Cream the butter, cream cheese, orange extract, and zest (if using) in a mixer until it is smooth. Scrap down the bowl if need be. Add the powdered sugar, one cup at a time, and cream until the mixture is again smooth. Using the underside of one cookie, scoop a small spoonful of the mixture onto the cookie and top with the underside of another cookie. Sprinkle with powdered sugar.
Store in the refrigerator for up to 3 days.
Recipe Source: Slightly adapted from Land O’ Lakes