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Pumpkin Molasses Sandwich Cookies Recipe

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These Pumpkin Molasses Sandwich Cookies are soft, spiced treats perfect for autumn. Featuring tender pumpkin and molasses cookies rolled in sugar and filled with a creamy vanilla cream cheese frosting, they offer a delightful balance of warm spices and sweet richness.

Ingredients

For the Cookies

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup packed light brown sugar
  • 1/4 cup molasses
  • 2/3 cup pure pumpkin puree
  • 1 large egg
  • 1/2 cup granulated sugar (for rolling)

For the Filling

  • 8 ounces cream cheese (softened)
  • 3 1/2 cups confectioners’ sugar (sifted)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare Dry Ingredients: Whisk together the flour, baking soda, salt, and pumpkin pie spice in a bowl and set aside.
  2. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the room temperature butter on medium speed until smooth and creamy, about 1-2 minutes. Add the packed brown sugar, molasses, and pumpkin puree, then beat on medium speed for 2 minutes, scraping down the sides as needed.
  3. Add Egg: Add the large egg and beat for an additional 1 minute until fully incorporated.
  4. Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients. Mix only until the flour and spices have disappeared. Finish mixing by hand if some flour remains, being careful not to overmix. The dough will be very soft.
  5. Chill Dough: Divide the dough in half and wrap each portion in plastic wrap. Freeze for at least 30 minutes or refrigerate for at least 1 hour to make dough easier to handle.
  6. Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Form Cookies: Place granulated sugar in a shallow bowl. Working with one half of dough at a time, divide into 24 equal pieces and roll each into a ball. Roll each ball in granulated sugar, then place on prepared baking sheets, spaced apart. Gently press the bottoms of the balls with a glass to flatten slightly without overcrowding.
  8. Bake Cookies: Bake one baking sheet at a time for 7-9 minutes or until cookies feel set to the touch. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  9. Repeat Baking: Repeat the rolling, sugaring, and baking process with the second half of the dough.
  10. Prepare Filling: In a medium bowl, beat softened cream cheese and sifted confectioners’ sugar together on low speed until combined. Increase to medium-high speed and mix for about one minute. Add vanilla extract and blend on low speed again until incorporated.
  11. Assemble Sandwich Cookies: Pipe or spread a generous amount of filling onto the bottom of one cookie. Top with another cookie and gently press together to form a sandwich. Repeat with remaining cookies.

Notes

  • Chilling the dough longer makes it easier to handle, as it is very soft initially.
  • Rolling the cookie dough balls in granulated sugar adds a delightful crunch and sweetness to the exterior.
  • Do not overcrowd the baking sheets to ensure even baking and proper cookie shape.
  • The cream cheese filling should be smooth and spreadable; ensure cream cheese is fully softened before mixing.
  • Store sandwich cookies in an airtight container to maintain freshness for up to 3 days.

Find it online: https://cookedbysarah.com/pumpkin-molasses-sandwich-cookies-recipe/