Pumpkin Molasses Sandwich Cookies
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
9 mins
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Total Time
29 mins
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Servings
24 sandwich cookies
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Course
Baked Goods
Pumpkin Molasses Sandwich Cookies
Description
Pumpkin Molasses Sandwich Cookies feature a dough enriched with pumpkin puree, molasses, and traditional pumpkin pie spice, creating a soft and spiced cookie base. The dough is gently mixed to combine but remains very soft, requiring chilling to firm it up before shaping. Once rolled in granulated sugar and baked at 350°F, the cookies develop a tender texture with a slightly crisp sugar coating. The filling is a simple cream cheese frosting made by combining softened cream cheese, sifted confectioners’ sugar, and vanilla extract, providing a smooth, sweet contrast to the warmly spiced cookies.
The sandwich format gives a satisfying layered bite combining spice, sweetness, and creamy texture. These cookies can be enjoyed as a seasonal treat or a cozy dessert and store well refrigerated for several days, which can be convenient for preparation ahead of time.
Chilling the dough helps manage the stickiness and makes it easier to roll the dough in sugar and shape cookies evenly. Rolling the dough balls thoroughly in granulated sugar before baking adds a slight crunch and sweetness to the exterior.
Ingredients
- 2 ⅓ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tablespoon pumpkin pie spice homemade
- 8 tablespoons butter room temperature, unsalted
- 1 cup light brown sugar packed
- ¼ cup molasses
- ⅔ cup pumpkin puree
- 1 egg large
- ½ cup granulated sugar for rolling
For the filling
- 8 ounces cream cheese softened
- 3 ½ cups confectioners' sugar sifted
- 1 teaspoon vanilla extract pure
Instructions
For the Cookies
- Whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more.
- Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
- Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 24 pieces (or use a small cookie scoop), and roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd.
- Bake the cookies one sheet at a time for 7-9 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
- Repeat with second batch of dough.
For the Filling
- In a medium bowl with an electric mixer, combine cream cheese and confectioners' sugar. Mix on low speed until the sugar is incorporated, increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.
- To assemble the cookies, pipe or spread the filling on the bottom of one cookie. Top with another cookie and press together gently to create a sandwich cookie. Repeat with remaining cookies.
Notes
- Keep the cookies refrigerated in an airtight container for up to 3 days to maintain freshness.
- Chill the dough thoroughly before baking to make handling easier due to its softness.
User Reviews
Overall Rating
4.4
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