These delightful spiced pumpkin cream sandwich cookies are a perfect treat for the fall season, combining warm spices with a creamy filling.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Using parchment paper helps prevent sticking and makes cleanup easier.
In a mixing bowl, beat the pumpkin puree and butter until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the eggs and milk to the mixture and beat until combined.
Mix on low speed to avoid splashing.
In another bowl, whisk together the flour, cinnamon, nutmeg, and baking powder.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Do not overmix to keep the cookies tender.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool completely on a cooling rack.
Cooling the cookies prevents the filling from melting.
For the filling, beat the cream cheese and butter until smooth.
Ensure both ingredients are softened for a smooth texture.
Add the powdered sugar and vanilla to the filling mixture and beat until fluffy.
Taste and adjust sweetness if needed.
Spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
Refrigerate the filling slightly if it's too soft to handle.
Serve the cookies and enjoy!
Pair with a warm beverage for a cozy treat.
