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.

Love,

The girl with lots of laundry to do

Soft Pumpkin Sandwich Cookies

Print this recipe!

Cookies:
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.

Assembly:

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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61 Comments

Leave a Reply

  • Reply Amanda October 1, 2011 at 12:46 am

    I just nominated you for the Versatile Blogger Award. πŸ™‚

  • Reply Maia October 1, 2011 at 12:23 am

    Thank you for expressing your dislike of the word “whoopie!” I have found it so unappealing ever since whoopie pies have made their culinary comeback. The connotations of the word whoopie (as in “___ cushion” or “making ____”) are just NOT appetizing any way you slice it!! I’ve made whoopie pies once (Martha Stewart’s chocolate pies with pumpkin filling), and I truly believe that the name “whoopie pie” largely accounted for my dissatisfaction with how they turned out. Anyway, I love the seeds atop yours, too!

  • Reply Kierston October 1, 2011 at 12:02 am

    Thanks for the inspirational words πŸ™‚ I was planning on working through the weekend but you’re cookies might give me an excuse to leave the house and share them…just don’t tell my boss!

    The pumpkin seeds add such a cute top. Can’t wait to try!

  • Reply Erin September 30, 2011 at 10:36 pm

    Please tell me about your nails- they’re so fun!

    • Reply Adrianna September 30, 2011 at 10:38 pm

      HA! Okay…they’re just an orangey/red nail polish with gold glitter nail polish as the top coat. πŸ™‚

  • Reply Marie September 30, 2011 at 7:27 pm

    Adrianna, I love your attitude even the most serious among us, needs to just relax and let everything slide once in a while! Enjoying a delicious desert is one of the best ways – it’s impossible to feel stressed when you bite into a sandwich cookie!

  • Reply Amy @ Elephant Eats September 30, 2011 at 6:42 pm

    You certainly didn’t need pumpkin cookies to convince me to put off doing my laundry…but if you insist! πŸ™‚

  • Reply Carina September 30, 2011 at 6:24 pm

    Looks delicious, sine i still Got plenty of pumpkins left from our pumpkin pie, will give them a try.. Why don’t you take a look at our “pumpkin fest” on my new blog *justgetttingstarted*
    A chapter on there about pumpkins… Have a nice weekend!

  • Reply Teri Lyn Fister September 30, 2011 at 6:21 pm

    Shut the front door! These are really cute. Stop being so cute, and bring me some.

  • Reply Erin September 30, 2011 at 6:20 pm

    I love your request for us to have fun this weekend. Sometimes we really do need to be reminded to live our lives. And I love these cookies, especially with the little seeds!

  • Reply Dana B September 30, 2011 at 6:02 pm

    ok. I made whoopie, oops, I mean cake-like sandwich cookies, once before, last year, and vowed I would never make them again. too sweet. and this is coming from someone who has had homemade peanut butter cups for dinner ’cause they were so good. πŸ™‚ but, this post is just too cute. Looks like I’m making soft pumpkin sandwich cookies. today. if i get to the store in time first πŸ™‚

    • Reply Adrianna September 30, 2011 at 7:32 pm

      That’s my qualm with whoopie pies, too. These are no where near as sweet.

  • Reply Ashley September 30, 2011 at 6:01 pm

    So these look delicious, except for the pumpkin… I hate pumpkin flavored things. Do you have another suggestion for something just as delicious but not pumpkin, but still fall? I just started reading your blog. Thanks!

    • Reply Adrianna September 30, 2011 at 7:31 pm

      Oooo…not sure. Maybe sweet potato puree? I haven’t tried this recipe with it but in theory it should work.

  • Reply Michele Boyer September 30, 2011 at 5:57 pm

    I’m making these tomorrow! They look sooooo yum. Thanks for encouraging us to enjoy life and eat some little pumpkin cakes in the process. Cheers! @radiantrose1

  • Reply Brittany September 30, 2011 at 5:36 pm

    Oh, your timing is impeccable. I think I will take your advice and edit my To Do List down to: Use those beautiful pie pumpkins my mom gave me to make pumpkin puree so I can make these!

  • Reply France September 30, 2011 at 5:05 pm

    I’m blowing all my to do lists to go away for the weekend to Tofino! These cakes will be my excuse for next weekend. I’m so rebellious!

  • Reply lynn @ the actor's diet September 30, 2011 at 3:16 pm

    whoopie pies!!!

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