Looking for some fun Halloween recipes for this season? Well here is how to make an incredible pumpkin sandwich cookie. They´re delicious, made with both real pumpkin and pumpkin spice, and they´re perfectly soft. Ready to make a batch?

Cookie tips:

Keep in mind that the dough will be loose and sticky before baking, put the bowl in the fridge for a bit to help when portioning the dough.

Also, be sure to flatten them to about a quarter of an inch thick. This is key for successful carving once they’re baked, if it´s too thick the cookies can crumble when you will carve the faces.

When should you pull these out of the oven? Just as they´ve set and the edges have become golden, this way they´re still soft but fully baked in the inside.

Preheat the oven to 325°F while making the cookie dough

In the bowl of a stand mixer cream together the butter and sugars until they’re both smooth. Mix in the pumpkin puree. Mix in the eggs one by one.

In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice, afterwards slowly stir the dry ingredients into the creamed mixture. Mix just enough to combine the ingredients. Add a few drops of orange food coloring. Let the dough chill in the refrigerator for 30 minutes.

Portion the cookie dough onto the baking sheets:

Scoop up about 2 tablespoons of dough and transfer them to the baking sheet. Continue with the remaining dough, positioning the cookies a few inches apart.

Bake the cookies:

Bake the cookies for 10 to 12 minutes, rotating the pans and swapping shelves once during baking. The cookies are done when they’re slightly puffed and just starting to turn a darker shade of golden around the edges. Then cool completely.

Now the frosting:

Melt the butter in the microwave, then whisk in the cocoa powder. Add the milk and vanilla, and whisk until frothy. Make sure the cocoa powder has completely dissolved. Work the powdered sugar into the liquids a little at a time until fully incorporated. The frosting should be thick but spreadable. If runny, add more powdered sugar; if too stiff, work in a teaspoon of milk.

Cut out Jack-o’-Lantern faces:

Set aside half of the cookies for the bottom part of the sandwich, and with the remaining cookies, use a sharp paring knife to cut a notch from the top of the cookie for the pumpkin stem and then to cut jack-o’-lantern faces. 

Assemble the sandwich cookies:

Spread a thick layer of frosting over the bottom cookies, and make the sandwich. Then add an extra dollop of frosting in the notch at the top for the stem.

Now enjoy these Halloween cookies and treat yourself. Store them in an airtight container on the counter. Best if eaten within 2 to 3 days.

Shop for all of the required equipment here

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