Soft Pumpkin Sandwich Cookies

in 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

{ 57 comments… read them below or add one }

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!

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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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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 ;-)

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Adrianna September 30, 2011 at 7:29 pm

Good livin’!

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

this looks so very fine!!!

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Katrina September 30, 2011 at 10:44 am

These are little balls of beauty! Love them!

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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!

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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!

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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!

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fashionablecollections September 30, 2011 at 12:14 pm

wow these look delicious.

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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.

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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.

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Adrianna September 30, 2011 at 7:30 pm

Gob is even worse. ;)

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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!

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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!

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DessertForTwo September 30, 2011 at 1:24 pm

Ok! I’m doing it! I’m chosing FUN!!

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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.

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Adrianna September 30, 2011 at 7:30 pm

It totally does. UGH!

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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. :)

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

whoopie pies!!!

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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!

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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!

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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

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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!

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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.

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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. :) 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 :)

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Adrianna September 30, 2011 at 7:32 pm

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

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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!

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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.

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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!

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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! :)

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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!

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Erin September 30, 2011 at 10:36 pm

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

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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. :)

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Kierston October 1, 2011 at 12:02 am

Thanks for the inspirational words :) 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!

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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!

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Amanda October 1, 2011 at 12:46 am

I just nominated you for the Versatile Blogger Award. :)

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Michelle of Chellbellz October 1, 2011 at 4:32 pm

this makes me want to make an Oatmeal Cream Pie! I think i’ll do that for my blog! I really need to find a soft Oatmeal cookie Recipe! Like uber soft!

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Kocinera October 1, 2011 at 11:33 pm

I loved this blog post so freaking much. There are few things I love more than to put off important responsibilities through baking and this post has just encouraged it. Plus those sandwich cookies (the word “whoopie” bugs me, too) look so yummy!

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Kile October 2, 2011 at 1:38 am

What do you do with them after you make them?

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Adrianna October 2, 2011 at 6:00 pm

I’ll either half a recipe or take it to my friends. It’s usually the latter. :)

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Michele Boyer October 2, 2011 at 8:43 pm

Making the whoopie pies right now. It’s a chilly, gray, misty PacNW afternoon and I just did some Bikram yoga, walked my puppers and now baking….love it! Thanks much for the suggestions!!

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Adrianna October 3, 2011 at 1:34 am

That’s good life stuff right there! xo

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Kelsey (Happyolks) October 3, 2011 at 6:32 pm

These kill me. I think they’re the perfect treat to put off everything “seemingly” important and head straight to the kitchen. Shaun’s birthday is coming up, I think he’d love these!

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Sara B October 3, 2011 at 8:20 pm

I had a girl date with one of my friends on Saturday and we made these. They were fantastic! The only change I would have made was to half the recipe, or have a least 4 people to eat them. :)
They are delicious!

(As I can’t tolerate that much dairy I subbed soy-cream-cheese for frosting, it worked pretty well. Next time I’ll soften the butter, but keep the soy-cream-cheese in the fridge until the last minute, to help it stay firm.)

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zee October 4, 2011 at 12:46 am

those look incredibly delicious…if only it weren’t like 9 o clock and i had pumkin puree because i want onnnneee….
sounds like a plan for tommorow.

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New York Diaries October 5, 2011 at 9:24 pm

These little sandwiches look so delicious! I think you’ve inspired me to delay working out to make these cookies!

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Kristin October 19, 2011 at 2:29 pm

I made these, and they taste AMAZING! I only wish the cookies would have spread a little more, so that the final “sandwich” product was a little thinner. Once I put them together, mine were a little more ball-shaped than yours. I thought, maybe add some milk to thin the batter next time…but I don’t want to disturb the deliciousness! Oh well, I guess there are worse things than ball-shaped sandwich cookies. Thanks!!

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Kristy November 8, 2011 at 1:21 am

I made these yesterday evening- what a way to end a perfect weekend! Fan-FREAKING-TABULOUS! And, I have to admit, they made for an even better Monday morning when I ate one for breakfast. Oh, and I polished one off after my dinner tonight for dessert too! I miiiight be overindulging, so I’m taking the rest to work tomorrow :( BUT, this recipe is going into my repeat-offender file! THANKS!!!

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Adrianna November 8, 2011 at 2:30 am

Yay! This makes me super happy.

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Wallace November 24, 2011 at 6:22 pm

Thanks for putting this together. One of our CS reps walked into the office yesterday with these in individual bags, loved it so much we made a fresh batch today for lunch!

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Krissy February 9, 2012 at 4:03 pm

I baked these yesterday. I misread 1 cup of Pumpkin and instead added a whole can. I thought for sure they wouldn’t turn out but it was either toss em or try em. So I stuck them in the oven and let me tell you, these sweet little darlings were amazing and I’m already planning on making them again. So good. Thanks for sharing!
P.S. I love your photography!

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Adrianna February 9, 2012 at 9:31 pm

YAY! So glad they still worked. Shocked, but happy nonetheless! x

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Priyanca September 16, 2012 at 8:29 am

hey adrianna, your recipes are amazing! i’m an amateur with no money (and hence want to use what i already have…) and all i have is self-raising flour, not all-purpose flour! =/ could i still use it, and take out the baking powder and salt or something like that? :D

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Adrianna September 16, 2012 at 11:17 am

Hi Priyanca, Okay, so I’ve never used self-rising flour, but I did some research and the ratio goes like this (for self-rising): 1 cup of AP has 1 1/2 teaspoons baking powder and 1/2 tsp of salt.

For this recipe (with its 2 1/2 cups of AP flour), I’d recommend leaving out the baking powder and salt (still include the baking soda). It’s not an even exchange, they may be a little bit more puffy than in the picture above but, in theory, they should work. Wish you lived nearby, I’d just lend you some flour! :) Good luck! xo

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Priyanca January 12, 2013 at 6:24 am

Hey Adrianna, I finally got round to making these with that same old bag of self-raising flour, and used your recommendation – they worked perfectly! Thanks so much :D appreciate it heaps. Haha sadly, I live across the continent from you – but that’s kinda cool right, you’re famous! Thanks again!

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Jennifer November 7, 2012 at 8:47 pm

Literally just made these!
Amazing, delicious, tasted like autumn in a sandwich! :)

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