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Perfect for Fall Pumpkin Ginger Sandwich Cookies

I am not a huge ginger person, but I LOVE these pumpkin ginger sandwich cookies!Pumpkin Ginger Sandwich Cookies

They’re the epitome of fall. Chewy ginger, earthy clove, and warming cinnamon spiced cookies combine with a luscious pumpkin cream cheese filling yielding the ultimate cozy fall treat. There’s even a little white chocolate drizzle to top them all off. They’re warming, comforting and nostalgic all in one bite. Even the smell these cookies make while baking is mouth-watering.

To be completely honest, these pumpkin ginger sandwich cookies came about by accident.

I found myself with some leftover pumpkin icing after making cupcakes for a friend. Instead of eating it straight from the piping bag (like I would normally do) I decided it would be the perfect filling for a sandwich cookie.Pumpkin Ginger Sandwich Cookies

Originally, I thought an oatmeal cookie would be best. BUT, when I opened my Bobbette and Belle cookbook and flipped to the ginger cookie recipe, I decided to go down a different path. Usually when I think of ginger cookies, I think of bland, hard gingerbread people, but I had a feeling that this recipe could change my mind.

The cookies have molasses in them which automatically made the dough smell like pumpkin. It was then that I knew that this cookie/filling combo would be a match made in baking heaven.

Print Recipe
 Perfect for Fall Pumpkin Ginger Sandwich Cookies
These perfect for fall pumpkin ginger sandwich cookies contain spiced pumpkin buttercream enveloped between two chewy ginger cookies.
Course Dessert
Prep Time 15 Minutes
Cook Time 13 Minutes
Passive Time 1 Hour
Servings
Sandwich Cookies
Ingredients
Chewy Ginger Cookies
Spiced Pumpkin Buttercream
White Chocolate Drizzle
Course Dessert
Prep Time 15 Minutes
Cook Time 13 Minutes
Passive Time 1 Hour
Servings
Sandwich Cookies
Ingredients
Chewy Ginger Cookies
Spiced Pumpkin Buttercream
White Chocolate Drizzle
Instructions
Cookie Dough
  1. Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy (about 3 minutes) scraping the bowl at the halfway point.
  3. Add the egg and beat to combine. Scrape bowl to make sure all the sugar is combined.
  4. Add the molasses and scrape bowl.
  5. With the mixer on low speed, slowly add the flour mixture until it is just combined. I found that there was some flour at the bottom, so I scraped the bowl one last time to make sure everything was uniform.
  6. Cover bowl with plastic wrap and chill in the fridge for an hour. If you need your bowl to make the icing, transfer the cookie dough to another bowl and wash stand mixer bowl before making the icing.
Spiced Pumpkin Icing
  1. To make the icing, cream the butter and cream cheese until light and fluffy (about 5-6 mins), scraping the bowl at the halfway point.
  2. While the cream cheese and butter are whipping, combine the icing sugar with the cinnamon, ginger, nutmeg, and cloves
  3. With the mixer on low speed, add 1/3 of the icing sugar mix.
  4. Once it has combined with the butter/cream cheese, add the next 1/3
  5. Scrape the bowl and then add the final 1/3 of icing sugar mix along with the vanilla extract. Mix on low speed until combined.
  6. Turn the mixer up to high speed and allow the icing to whip for another 3-5 minutes, or unit light and fluffy
  7. At this point, you want to add your pureed pumpkin and mix on medium speed until the pumpkin is combined. Do not over mix. Give the bowl a scrape and set the icing aside. You may need to refrigerate the icing for a short period of time if the room is too warm. Just make sure it's not too hard when you go to pipe your cookies
Cookie Baking
  1. Remove dough from the fridge and begin to roll into 1 inch balls. I used a red scoop to portion the dough and used my finger to hollow out the scoop slightly so that it was just under full. Turned out to be perfect in size!
  2. Place the granulated sugar in a bowl and roll each ball of dough in the sugar to coat.
  3. Place your balls of dough on a parchment-lined baking sheet leaving about 2 inches in between each ball of dough. I baked one sheet of cookies at a time, but if you want to make more than one at a time, make sure you switch the trays halfway through the baking time.
  4. Bake the cookies for about 12-15 minutes. My oven runs pretty hot so I only baked mine for 12, so adjust as needed and check them at the 12-minute mark.
  5. Once the cookies have finished baking, I took my metal 1 cup measuring cup and flattened the cookies so that they weren't domed. After flattening, allow them to cool for 5 minutes and then transfer to a wire rack to cool fully before sandwiching
  6. Take your pumpkin icing and transfer to a piping bag. I used a Wilton 32 tip to pipe my icing, but you could use a regular star tip or even a round tip if you prefer. Totally up to you!
  7. Flip half the cookies upside down so that the underside is facing up. Pipe the icing onto this side of the cookie beginning in the middle and working your way around to the edges creating a rose. My icing layer was about the thickness of the piping tip, so try not to be too generous as you want to make sure you have enough to do all your cookies.
  8. Once you've piped all the icing in, (there may be a tad left over depending on how generous you were) pop the tops back on
  9. At this point, you'll want to melt your white chocolate in a double boiler. Once the chocolate is melted add the vegetable oil just to make it a little easier to pipe.
  10. Transfer white chocolate to a paper cone (or another piping bag) and drizzle over the tops of the cookies.
Recipe Notes

Cookie recipe adapted from Bobbette & Belle Classic Recipes from the Celebrated Pastry Shop

After tasing these cookies, I knew that I would be adding them to my regular rotation of fall treats. The spices in this cookie strike the perfect balance and keep the cookie from being too sweet. I think the small bit of sweetness from the pumpkin icing in the middle adds all the sweetness this cookie needs.Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies Pumpkin Ginger Sandwich Cookies

These Pumpkin Ginger Sandwich Cookies would also be a great addition to your Christmas cookie repertoire. Even just the ginger cookies on their own are perfect for Christmas and fall alike.

I’d love to know what you think of these cookies! Let me know if they’ll be making an appearance in your kitchen anytime soon 🙂

 

  • xo, tess.

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