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Fall Pumpkin Sandwich Cookies
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Fall Pumpkin Sandwich Cookies

40 Minutes
30 Min Prep
40 Min Cook
Soft cookies, creamy filling, and sweet fall flavors make these cookies a delectable autumn treat.
What You Need
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32 servings
Original recipe yields 32 servings
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 egg
1 cup canned pumpkin
1 cup Spice Filling:
6 ounces softened cream cheese
1/3 cup softened butter
1/2 jar (7 ounce) marshmallow creme
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1-3/4 cups powdered sugar
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
2
Combine flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. Beat in egg and pumpkin until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3
Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets.
4
Bake 12-15 minutes or until bottoms are light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely.
5
Spread the bottoms of half of the cookies with the Marshmallow-Spice Filling, using about 1 tablespoon filling on each. Top each with one of the remaining cookies, bottom side down, to make sandwich cookies.
6
Spice Filling:

7
Beat 6 ounces softened cream cheese and 1/3 cup softened butter in a large mixing bowl until smooth. Add one-half of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1 teaspoon pumpkin pie spice. Beat until well combined. Gradually add 1 3/4 cups powdered sugar, beating until smooth.
Kitchen Tips
Reynolds Kitchens Tip
Spend more time savoring these tasty treats by saving time between each batch! Simply line your cookie sheets with parchment paper between baking each batch of cookies. After each freshly baked batch is done and ready to cool, you can easily slide the sheet of parchment with the cookies still on top, onto a cooling rack. That way you don't have to spend time carefully transferring each cookie, one at a time, onto the rack. You can save even more time by having the next batch of dough prepped on another sheet of parchment and ready to slide onto the cookie sheet so it can go right back into the oven.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Original recipe makes 32 cookies
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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