pumpkin-cookie butter sandwiches


I’ve been dreaming about these pumpkin-cookie butter sandwiches since July. I dedicated an afternoon to fall recipe brainstorming, and when these cookie sandwiches came to mind, I was thisclose to opening a can of pumpkin. However, the scorching heat of that brilliant summer day deterred me from any baking, so I filed away the idea for a more appropriate time – now is the right time!

I filled my go-to pumpkin cookies with cookie butter buttercream for a heavenly taste sensation. For a second opinion, I shared a few of these with my grandfather, a self-proclaimed pumpkin connoisseur. Happily, the sandwiches earned two thumbs up, his highest seal of approval. Serve a platter of these at your Halloween party; your guests will devour them.

Pumpkin-Cookie Butter Sandwiches
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
6 Tbsp unsalted butter, at room temperature
1 1/4 cups sugar
1 cup pure pumpkin
1 large egg
1 tsp vanilla extract

Cookie Butter Buttercream
4 Tbsp unsalted butter, at room temperature
5 Tbsp cookie butter
pinch of salt
2 cups powdered sugar
2 Tbsp low-fat milk

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Combine flour, baking soda, baking powder, spices and salt in a medium bowl.

Beat butter and sugar in a large mixer bowl at medium speed until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Reduce speed to low; gradually beat in flour mixture.

Scoop 4 dozen 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes until edges are firm. Cool for 1 minute on baking sheets, then transfer cookies to wire racks to cool completely.

To make buttercream, beat butter, cookie butter and salt in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; gradually add powdered sugar and beat until smooth. Add milk and beat on medium speed until airy.

Place half the cookies on a baking sheet and use a pastry bag with a large round tip to pipe buttercream on the flat side of each, then sandwich with remaining cookies, pressing gently. Store cookie sandwiches in the refrigerator up to 3 days.

Yield – 24 cookie sandwiches (serving size: 1)
Calories – 180
Carbs – 30

  1. Cookie butter is just about every where I look! It must be a sign. 😀 These sandwich cookies are so cute and maybe just small enough to allow for more than three or four?!

    1. Kari, cookie butter is just another name for Biscoff, so you can use your Biscoff in this recipe! 🙂 I buy mine at Trader Joe’s where it’s labeled “cookie butter.”

  2. Mmmmm….I’m going to have to whip up some cookie butter buttercream! Perfect for your yummy pumpkin cookies…what a marvelous combination!

  3. Such temptation! Pumpkin and cookie butter in one sweet treat! The rotund pumpkin shape of the cookies brought a smile this morning, how delightfully pumpkin!

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