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Perfect for Fall Pumpkin Ginger Sandwich Cookies

I am not a huge ginger person, but I LOVE these pumpkin ginger sandwich cookies.Pumpkin Ginger Sandwich Cookies

They’re the epitome of fall. Chewy ginger, clove, and cinnamon spiced cookies combine with a luscious pumpkin cream cheese filling making them a cozy fall treat. There’s even a little white chocolate drizzle to top them all off. They’re warming, comforting and nostalgic all in one bite. Even the smell they make while baking is mouth-watering.

To be completely honest, these pumpkin ginger sandwich cookies came about by accident.

I found myself with some leftover pumpkin icing after making cupcakes for a friend. Instead of eating it straight from the piping bag (like I would normally do) I decided it would be the perfect filling for a sandwich cookie.Pumpkin Ginger Sandwich Cookies

Originally, I thought an oatmeal cookie would be best. BUT, when I opened my Bobbette and Belle cookbook and flipped to the ginger cookie recipe, I knew that was the better option. Usually, when I think of ginger cookies, I think of bland, hard gingerbread people, but this recipe changed my mind.

The cookies have molasses in them which automatically made the dough smell like pumpkin. It was then that I knew that this cookie/filling combo would be a match made in baking heaven.

Print Recipe
Perfect for Fall Pumpkin Ginger Sandwich Cookies
These perfect for fall pumpkin ginger sandwich cookies contain spiced pumpkin buttercream enveloped between two chewy ginger cookies.
Pumpkin Ginger Sandwich Cookies
Course Dessert
Prep Time 15 Minutes
Cook Time 13 Minutes
Passive Time 1 Hour
Servings
Sandwich Cookies
Ingredients
Chewy Ginger Cookies
Spiced Pumpkin Buttercream
White Chocolate Drizzle
Course Dessert
Prep Time 15 Minutes
Cook Time 13 Minutes
Passive Time 1 Hour
Servings
Sandwich Cookies
Ingredients
Chewy Ginger Cookies
Spiced Pumpkin Buttercream
White Chocolate Drizzle
Pumpkin Ginger Sandwich Cookies
Instructions
Spiced Pumpkin Icing
  1. To make the icing, cream the butter and cream cheese until light and fluffy (about 5-6 mins), scraping the bowl at the halfway point.
  2. While the cream cheese and butter are whipping, combine the icing sugar with the cinnamon, ginger, nutmeg, and cloves
  3. With the mixer on low speed, add 1/3 of the icing sugar mix.
  4. Once it has combined with the butter/cream cheese, add the next 1/3
  5. Scrape the bowl and then add the final 1/3 of icing sugar mix along with the vanilla extract. Mix on low speed until combined.
  6. Turn the mixer up to high speed and allow the icing to whip for another 3-5 minutes, or unit light and fluffy
  7. At this point, you want to add your pureed pumpkin and mix on medium speed until the pumpkin is combined. Do not over mix. Give the bowl a scrape and set the icing aside. You may need to refrigerate the icing for a short period of time if the room is too warm. Just make sure it's not too hard when you go to pipe your cookies
Recipe Notes

Cookie recipe adapted from Bobbette & Belle Classic Recipes from the Celebrated Pastry Shop

After tasing these cookies, I knew that I would be adding them to my regular rotation of fall treats. The spices in this cookie are perfect and keep it from being too sweet. I think the small bit of sweetness from the pumpkin icing in the middle adds all the sweetness this cookie needs.Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies

These Pumpkin Ginger Sandwich Cookies would also be a great addition to your Christmas cookie repertoire. Even just the ginger cookies on their own are perfect for Christmas and fall alike.

I’d love to know what you think of these cookies! Let me know if they’ll be making an appearance in your kitchen anytime soon 🙂

 

  • xo, tess.

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