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Pumpkin Sandwich Cookies

Rated as 5 out of 5 Stars

"These pumpkin whoopie pies are sandwich cookies filled with a creamy cinnamon-flavored cream cheese filling."
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1 h 15 m servings 190
Original recipe yields 30 servings (30 cookies)


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  1. Heat oven to 350 degrees F.
  2. Combine flour, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside.
  3. Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and 1 teaspoon vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed.
  4. Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
  5. Combine all filling ingredients except powdered sugar in bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
  6. Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.


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Nutrition Facts

Per Serving: 190 calories; 6.8 31.3 1.8 25 165 Full nutrition

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These were delicious. Not overly sweet which was delicious with the sweet frosting. I made them gluten free with Bob’s red mill 1 to 1 flour.