Soft Pumpkin Sandwich Cookies

Cakes, Cookies, Desserts

Hi there! I have a request. Actually…it’s more like a favor.

I know this weekend you probably have some important things to do like errands or laundry or studying or organizing some closet you’ve been putting off.

I think you should blow it off. Yes, I’m telling you to be irresponsible.

Here’s the thing: we work too much, we run too many errands, we have too many to-do lists. Me included. But sometimes we have to put our foot down and choose fun. We gotta show our responsibilities who’s in charge in this relationship. And guess what…you are.

So I say choose fun. Just this once.

There are simply too many parks to visit, meals to share, books to quietly read, new friends to meet…and memories to make.

There’s too much life to live. Laundry can wait. It’ll get done…sometime.

And that bill that needs to get paid…it can wait, too. Nothing that bad will happen. Sure you’re lights might turn off…but how fun would it be to have dinner by candlelight?!

Mainly, I just want you to take a break in your busy lives and make these cookies.

Aaaannnd I like advocating rebelliousness. Because sometimes it’s fun.

Can I tell you about these cookies?

These cookies are also sort of rebellious because they’re not like normal cookies at all. They’re actually more like cakes.

Mini cake sandwiches with cream cheese icing in the middle. The consistency is more like a moist carrot cake situation…but with pumpkin!! Whaaaa!!!

Sure, I guess someone could call them whoopie pies…but I hate that word whoopie. So that’s not happening here. I’m sticking with mini cake sandwiches.

They’re soft and delightful. Not overly sweet. And those little pumpkin seeds that I added on top, thinking they’d only just make them a little cuter, actually added a nice little crunch.

So ignore your stupid to-do list and make some cookies…and share ’em with someone you like.


The girl with lots of laundry to do

Soft Pumpkin Sandwich Cookies

Print this recipe!

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamon
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cups granulated white sugar
1/2 cup brown sugar
1/2 cup butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract
1 cup of pure pumpkin puree (canned or homemade)
2 tablespoons of pumpkin seeds (optional)

Cream Cheese Frosting:

1/4 cups butter, softened
4 ounces, cream cheese, softened
1 cups sifted powdered sugar
1/2 teaspoon vanilla extract

For the cookies:
Preheat oven to 350F. Line a baking sheet with a silpat or parchment.

In a medium bowl, combine the flour, baking powder, baking soda, cardamon, cinnamon, nutmeg and salt. Mix and set aside.

In another medium bowl, beat the granulated sugar, brown sugar and softened butter until combined and blended. Add the egg, vanilla extract, pumpkin and beat until smooth.

Grab a spatula or wooden spoon, and in two batches, gradually mix in flour mixture, until thoroughly combined.

Using a stainless-steel ice cream scoop (with one of those hand releases), drop the cookie dough onto the parchment lined baking sheet, being sure to leave room for the dough to spread. If you don’t have an ice cream scooper, you could also drop the dough using two teaspoons.

Sprinkle 3 or 4 pumpkin seeds on the top of the cookies for decoration. I tried to put them in a trio just for appearance purposes. (This is totally optional.)

Bake for 15 minutes, or until the edges of the cookies are lightly golden brown. They should still be soft to the touch. Carefully transfer to a rack to cool completely.

For the icing:

In a medium bowl, beat the butter and cream cheese until smooth and creamy. Add the powdered sugar and vanilla. Beat until completely smooth.


Flip half of the cookies upside down. Using a butter knife, dollop one teaspoon of the icing in the center of each upside down cookie. Smooth it around with your knife until the icing just reaches the edges. Top with another cookie and gently press the two cookies together.

Cookies should be stores in an airtight container and will be moist and delicious for up to 2 days.

Yields about 12 sandwich cookies

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Leave a Reply

  • Reply Tara @ Chip Chip Hooray September 30, 2011 at 2:26 pm

    Yay for advocating fun! I need to do that more often in my life. πŸ™‚

  • Reply Lindsay @ Schnoodle Soup September 30, 2011 at 1:55 pm

    Okay, fiiiiiiiiiine. I won’t clean the house. I’ll get a manicure instead. Sounds awful, really.

    • Reply Adrianna September 30, 2011 at 7:30 pm

      It totally does. UGH!

  • Reply DessertForTwo September 30, 2011 at 1:24 pm

    Ok! I’m doing it! I’m chosing FUN!!

  • Reply sienna September 30, 2011 at 1:21 pm

    Oh yeah. whoopie is one of those words that makes you feel a little queasy when you say it out loud. I’m with you there. Much more appetizing to say mini cake sandwiches. ’cause who doesn’t love a sandwich? These look so yummy!

  • Reply Hilliary@HappilyEverHealthy September 30, 2011 at 12:56 pm

    These look fabulous, I am loving pumpkin flavors right now!

    Just found your blog through Jessica of How Sweet It is! I cannot wait to read more of your delicious recipes!

  • Reply caitmechanic September 30, 2011 at 12:44 pm

    Well, where I come from we would call these gobs…so you could refer to them as that instead of whoopie pie. Although if you don’t like the word ‘gob’ I would completely understand that too.

    • Reply Adrianna September 30, 2011 at 7:30 pm

      Gob is even worse. πŸ˜‰

  • Reply Sue/the view from great island September 30, 2011 at 12:16 pm

    These are the cutest little things, I want one or two with a cup of tea right now.

  • Reply fashionablecollections September 30, 2011 at 12:14 pm

    wow these look delicious.

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  • Reply Chris @ TheKeenanCookBook September 30, 2011 at 11:59 am

    Like whoopi pies only not. These look really pretty (if i can say that) and tasty!

  • Reply Kathryn September 30, 2011 at 11:49 am

    These are so cute – I think it’s really important to have that added crunch as well. Delicious and beautiful at the same time!

  • Reply Becki's Whole Life September 30, 2011 at 11:10 am

    This would probably be my top choice for the pumpkin I have in my pantry right now. Love these. The little pumpkin seeds on top are a nice and very cute addition here!

  • Reply Katrina September 30, 2011 at 10:44 am

    These are little balls of beauty! Love them!

  • Reply Marija from intwoo September 30, 2011 at 9:35 am

    this looks so very fine!!!

  • Reply Jennifer September 30, 2011 at 8:42 am

    Thank you. I left the dishes, laundry and tidying and went picking chanterelles instead with my man, baby and dog. And this has been the best of days. One for the books. Now for pumpkin cake πŸ˜‰

    • Reply Adrianna September 30, 2011 at 7:29 pm

      Good livin’!

  • Reply Averie @ Love Veggies and Yoga September 30, 2011 at 7:53 am

    Adrianna, these look fabulous!

    And Ive also been drooling over the wine country trip pics on your instagram and on other ladies’ blog posts..looked like such an amazing time!

    • Reply Adrianna September 30, 2011 at 7:29 pm

      Oh it was a splendid time! Glad you enjoyed the pics, lady! x

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