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This hearty pumpkin spice sugar cookie sandwich recipe combines warm fall spices with a decadent brown butter cream cheese frosting for the ultimate autumn treat. The brown butter in both the cookies and frosting adds a deep nutty flavor that elevates these cookies beyond ordinary sugar cookies.
I first made these cookies for a neighborhood fall festival and they disappeared faster than any other dessert. Now my daughter requests them every weekend from September through November, insisting they taste like "fall in cookie form."
Ingredients
- All purpose flour: Creates the perfect structure while keeping cookies tender
- Baking soda and powder: Work together for the ideal rise and texture
- Ground cinnamon, nutmeg, ginger, and cloves: Create that classic pumpkin spice profile
- Brown sugar: Provides moisture and deep caramel notes; look for dark brown for more flavor
- Pumpkin purée: Adds moisture and subtle earthy flavor; use canned, not pumpkin pie filling
- Molasses: Enhances the warm spice flavors and contributes to the chewy texture
- Cream cheese: Makes the frosting tangy to balance the sweetness
- Vanilla extract: Adds depth to both cookie and frosting
How To Make Pumpkin Spice Sugar Cookies
- Prepare the spice mixture:
- Whisk the flour, baking soda, cinnamon, baking powder, salt, nutmeg, ginger, and cloves in a medium bowl. This even distribution of spices ensures every bite is perfectly flavored.
- Brown the butter:
- Melt butter over medium high heat until it transforms from yellow to amber with nutty brown bits at the bottom. This process takes about 5 to 7 minutes. Watch carefully as it can quickly go from perfectly browned to burnt. The brown butter adds incredible toffee notes that make these cookies exceptional.
- Chill the brown butter:
- Pour browned butter into a heat-proof bowl and refrigerate for 25 minutes. This cooling step is crucial as it brings the butter to the right temperature for creating the perfect cookie texture. Don’t let it solidify completely.
- Mix the dough:
- Combine chilled brown butter with sugars until it resembles wet sand, then add pumpkin, egg yolk, molasses, and vanilla. Mix in the flour mixture just until combined. The dough will be soft but not sticky. Overmixing will develop too much gluten, making cookies tough.
- Shape and coat cookies:
- Use a 3-tablespoon cookie scoop to portion dough, maintaining the natural scooped shape. Coat each cookie in the cinnamon sugar mixture which creates a delightful crackly exterior with a sweet spiced flavor.
- Bake to perfection:
- Bake at 350°F for 10 to 12 minutes until edges are set but centers remain slightly puffy. The cookies will deflate as they cool, creating that desirable chewy center and crisp edge. Overbaking will result in dry cookies.
- Make the brown butter frosting:
- Brown butter for the frosting following the same technique used for the cookies. Mix with room temperature cream cheese until smooth, then add powdered sugar, vanilla, and salt. The tangy frosting balances the sweet spiced cookies perfectly.
- Assemble the sandwiches:
- Once cookies are completely cooled, spread or pipe a generous amount of frosting on the flat side of one cookie and top with another. Press gently to distribute the filling evenly.
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The moment when the butter transforms from melted to browned is pure kitchen magic. I remember the first time I made these with my daughter she called the aroma "magical" and now browning butter is her favorite baking step. The tiny browned bits at the bottom of the pan are flavor gold.
Storage Tips
These cookie sandwiches stay fresh in an airtight container in the refrigerator for up to three days. The cream cheese frosting requires refrigeration, but I recommend bringing them to room temperature for about 15 minutes before serving for the best texture and flavor. The cookies soften slightly over time which actually enhances their chewy texture.
Freezing Instructions
Both baked unfrosted cookies and assembled sandwich cookies freeze beautifully. For unfrosted cookies, layer them between parchment paper in an airtight container and freeze for up to 3 months. For assembled sandwiches, place them on a baking sheet and freeze until solid, then wrap individually in plastic and store in a freezer container. Thaw in the refrigerator overnight.
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Flavor Variations
While the classic pumpkin spice version is perfect as is, you can create variations by adjusting the spices. For a more pronounced ginger flavor, double the ground ginger and add 2 tablespoons of minced crystallized ginger to the dough. For chocolate lovers, add 1/2 cup mini chocolate chips to the dough or drizzle the finished sandwiches with melted dark chocolate. A maple version works beautifully by replacing the vanilla in the frosting with 1/2 teaspoon maple extract.
Serving Suggestions
These cookie sandwiches shine alongside hot beverages. Try them with a spiced chai latte, apple cider, or hot chocolate for the ultimate fall comfort pairing. For dessert platters, alternate these sandwiches with apple slices drizzled with caramel and small squares of dark chocolate to create a stunning autumnal spread.
Frequently Asked Questions
- → What makes these cookies soft and chewy?
The combination of pumpkin purée, brown sugar, and using only the egg yolk ensures a moist and chewy texture. Proper mixing and baking techniques also help.
- → Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling contains added sugars and spices which can significantly alter the flavor and texture of the cookies.
- → How do I brown butter for the frosting?
Melt the butter in a saucepan over medium-high heat, stirring frequently. Once the butter turns amber with a nutty aroma and golden bits collect at the bottom, it’s ready. Cool before using.
- → Can I make these cookies ahead of time?
Yes, you can refrigerate the dough for up to 2 days. Baked cookies and frosting can also be stored separately and assembled later.
- → What’s the best way to store these cookies?
Store assembled cookie sandwiches tightly covered in the refrigerator for up to 3 days. You can also freeze them for longer storage.
- → What’s the secret to the cinnamon sugar topping?
Using a blend of dark brown sugar, granulated sugar, and ground spices like cinnamon and nutmeg creates a warm, flavorful coating for the cookies.