5-Ingredient Pumpkin Spice Sandwich Cookies are the perfect way to bring cozy fall flavors into your kitchen without the hassle. These soft, spiced treats combine creamy filling with moist, chewy pumpkin cookies—all using just five pantry staples. Whether you’re planning a Thanksgiving dessert table or just craving something sweet after dinner, these cookies deliver big comfort with minimal effort. In this post, I’ll show you exactly how to make these seasonal favorites, share why they work so well, and even how to keep them fresh. Stick around—this one’s a must for pumpkin lovers.
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Fall Memories in Every Bite
Why These 5-Ingredient Pumpkin Spice Sandwich Cookies Are a Seasonal Favorite
Every year when the leaves begin to fall and the air turns crisp, my kitchen turns into a cinnamon-scented haven. That’s usually when I find myself reaching for my recipe book to make a batch of 5-Ingredient Pumpkin Spice Sandwich Cookies. These cookies aren’t just sweet treats—they’re memories, baked golden and filled with warmth. I remember the first time I made them back in college, mixing pumpkin puree with what I had in the pantry, hoping for something comforting after a long exam week. What came out of the oven were soft cookies that tasted like home.
The charm of these 5-Ingredient Pumpkin Spice Sandwich Cookies is their simplicity. No complicated steps, no endless ingredient lists. Just a few basics—like pumpkin, sugar, and spice—blended into something utterly delightful. It’s a treat that’s just as ideal for beginners as it is for seasoned bakers.
And the best part? You don’t need a stand mixer or special tools. A bowl, a spoon, and a bit of time is all it takes. That’s the magic behind these cookies—they’re impressive enough for fall gatherings but easy enough for a lazy Sunday bake. They’re right up there with other easy hits like 5-ingredient-cookie-dough-bark and 5-ingredient-snickers-date-bites, both of which I love making when time is tight.
So if you’ve been looking for that one fall dessert that brings both comfort and compliments, these 5-Ingredient Pumpkin Spice Sandwich Cookies are your answer. You’ll taste cinnamon, pumpkin, and a touch of nostalgia in every bite. Whether shared or kept all to yourself (no judgment!), they always hit the spot.
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Pumpkin Spice Sandwich Cookies – Irresistible Fall Favorite
- Total Time: 35 mins
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
These 5-Ingredient Pumpkin Spice Sandwich Cookies are soft, spiced, and filled with cozy autumn flavor. Simple to make and perfect for fall baking.
Ingredients
1 cup unsalted butter (melted)
1 cup brown sugar
1 cup pure pumpkin puree
2 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
Optional:
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
Buttercream Filling:
1/2 cup unsalted butter (room temp)
1/4 cup cream cheese
2 1/2 cups powdered sugar
1 tablespoon heavy cream
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Instructions
- For the Pumpkin Spice Cookies:
In a medium-sized bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
In another bowl, beat the melted butter and brown sugar (and optional granulated sugar) with a mixer until light and fluffy, about 2 minutes.
Add the egg (optional), vanilla extract, and pumpkin puree. Scrape down the bowl sides and mix well.
On low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix.
Chill the cookie dough in the fridge for 1 hour.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Using a large scoop (about 3 tablespoons), portion the dough and place 2 inches apart on baking sheets.
Flatten each dough ball gently with your palm or the bottom of a glass.
Bake for 12–15 minutes, or until edges are set and centers look just done.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the Pumpkin Spice Buttercream:
In a bowl, beat the butter and cream cheese until smooth.
Reduce mixer speed to low, and add powdered sugar one cup at a time until incorporated.
Add the vanilla extract, pumpkin pie spice, and heavy cream.
Beat on high speed for 3–5 minutes until fluffy and spreadable.
To Assemble:
Pipe or spoon buttercream onto the flat side of half the cookies.
Gently press the remaining cookies on top to sandwich together.
Notes
Optional ingredients improve structure and depth of flavor. Chill dough to avoid spreading. Finished cookies can be frozen for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: 5-Ingredient Pumpkin Spice Sandwich Cookies, pumpkin cookies, fall recipe
The Perfect 5-Ingredient Pumpkin Spice Sandwich Cookies Base
Secrets Behind Moist and Chewy Pumpkin Cookies
What gives 5-Ingredient Pumpkin Spice Sandwich Cookies their signature soft bite? It all starts with the base—those pillowy, spice-kissed cookies that melt in your mouth. The secret lies in how pumpkin changes the dough. Unlike traditional cookie recipes, adding pure pumpkin brings natural moisture, which keeps the cookies tender even after days in the fridge.
To get that ideal chewy texture, it’s crucial to balance the wet and dry ingredients. Too much pumpkin and your cookies could end up cakey or sticky. That’s why I always chill the dough for at least an hour before baking. It helps the flour absorb moisture and prevents spreading too much in the oven.
Pumpkin pie spice, cinnamon, and brown sugar bring the warm, fall flavor forward. Brown sugar, in particular, helps with softness because it holds onto moisture better than white sugar. That’s a tip I also use in 5-ingredient-gluten-free-peanut-butter-cookies, which stay soft for days without any special storage tricks.
When baked right, the cookies should come out slightly puffed with crackled tops. Don’t overbake them—pull them out once the edges are set and the centers look slightly underdone. They’ll continue to cook on the tray.
Another helpful trick? Flatten each dough ball before baking. That ensures your cookies bake evenly and sandwich nicely with the buttercream later. You’ll find the same idea works beautifully in recipes like 5-ingredient-cottage-cheese-alfredo-pasta—a little prep upfront pays off in texture.
The result? Soft, chewy cookies with perfect edges, just waiting to be filled. If you’re aiming for bakery-style results at home, this base for 5-Ingredient Pumpkin Spice Sandwich Cookies is the foundation that makes them shine.
Creamy Pumpkin Spice Buttercream Filling
How to Create a Dreamy Sandwich Center
The soul of 5-Ingredient Pumpkin Spice Sandwich Cookies isn’t just in the cookie—it’s in the rich, spiced buttercream that gets swirled between them. This filling is creamy, sweet, and just spiced enough to balance the soft pumpkin cookies. It holds the sandwiches together while giving each bite a smooth finish that contrasts perfectly with the chewy texture.
To make the buttercream, you only need a few ingredients—but every one matters. Start by beating softened butter and chilled cream cheese together. The mix should be smooth, never grainy. Slowly add powdered sugar until the texture turns thick and spreadable. Then come the stars of the flavor: pumpkin pie spice and vanilla extract. A tablespoon or two of heavy cream brings it all together into a whipped, velvety filling.
Here’s the trick—whip the buttercream long enough. It should look fluffy and light. That makes it easier to pipe or spoon onto each cookie base. If you’re feeling creative, try using a star piping tip to make each sandwich extra pretty. It’s a trick I also love when working on crowd-pleasers like madeleine-cookies-recipe-using-cream or churro-cheesecake-recipe.
When assembling, always match cookies of similar size and shape. Gently press the top cookie onto the buttercream layer until it spreads just to the edges. Let them sit for a few minutes so the buttercream firms up and holds everything in place.
The final touch? Chill them before serving. It helps the buttercream set, making your 5-Ingredient Pumpkin Spice Sandwich Cookies easier to bite—and even more satisfying to eat. This filling may be simple, but it’s what transforms a basic cookie into something truly memorable.
Storage, Variations & Pro Tips
How to Store, Modify, and Bake Like a Pro
Once you’ve made a batch of 5-Ingredient Pumpkin Spice Sandwich Cookies, knowing how to store and serve them is key. These cookies stay fresh for up to 5 days in the fridge when sealed in an airtight container. The pumpkin keeps the cookies soft, while the buttercream firms up nicely. For best texture, let them sit at room temperature for 10 minutes before serving.
If your cookies turn sticky after chilling, don’t worry—that’s normal with pumpkin-based doughs. Just add a sheet of parchment between layers or dust the tops lightly with powdered sugar. You can also freeze assembled cookies. Wrap them individually and thaw overnight in the fridge before enjoying.
Want to put your own twist on this recipe? Try adding chopped pecans to the dough for crunch. Or stir a bit of maple extract into the filling for extra fall flavor. I’ve even used cinnamon sugar dusting on the top cookie for a warm, crisp finish—similar to what I do with christmas-eve-cinnamon-vanilla-creamy-custard-pie-recipe.
Presentation tip: arrange your 5-Ingredient Pumpkin Spice Sandwich Cookies on a vintage tray and garnish with a few cinnamon sticks or dried orange slices. They’ll look just as festive as biscoff-banana-pudding at a holiday table.
These cookies are flexible, too. Swap in a dairy-free butter and vegan cream cheese to make them plant-based. Just keep the texture in check by reducing liquid slightly.
Whether you’re storing them for later or mixing things up with new flavors, these 5-Ingredient Pumpkin Spice Sandwich Cookies deliver consistent results. They’re simple, adaptable, and full of seasonal comfort—everything a good fall cookie should be.
Conclusion
When fall rolls in, there’s nothing quite like baking a batch of 5-Ingredient Pumpkin Spice Sandwich Cookies. They’re soft, rich, and filled with spiced creaminess that feels like a warm hug on a chilly day. What makes them truly special is how easy they are to make. No long prep time, no complex ingredients—just five simple ones that come together beautifully. You can serve them at a holiday party or sneak one with your afternoon coffee.
If you loved this recipe, you might also enjoy the 5-ingredient-cookie-dough-bark or madeleine-cookies-recipe-using-cream, both quick, comforting, and filled with flavor.
Try this cookie sandwich once, and it might just become your go-to fall favorite. Happy baking!
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Why are my pumpkin cookies so moist?
Pumpkin naturally adds moisture, especially when paired with brown sugar. If your cookies are extra moist, it’s likely due to excess puree or underbaking. Try chilling the dough longer or baking an extra minute.
What is in pumpkin spice cookies?
Pumpkin spice cookies typically include flour, sugar, butter, egg, vanilla, pumpkin puree, and warm spices like cinnamon and nutmeg. Our 5-Ingredient Pumpkin Spice Sandwich Cookies simplify it even more while keeping that same cozy flavor.
Why are my pumpkin cookies sticky after baking?
Sticky tops usually mean the cookies were slightly underbaked or the dough had too much liquid. Letting them rest on the tray and cool fully can help reduce that tackiness.
How long do pumpkin cookies last in the fridge?
When stored in an airtight container, pumpkin cookies last up to five days in the fridge. For best texture, let your 5-Ingredient Pumpkin Spice Sandwich Cookies sit out a few minutes before serving.
How do you make cookies more moist and chewy?
Use brown sugar and don’t overbake. Also, chilling the dough helps lock in moisture. These tips work well in recipes like our 5-ingredient-gluten-free-peanut-butter-cookies.
Can I add pumpkin puree to cookie mix?
Yes, but reduce other wet ingredients. Pumpkin adds moisture, so balance is key to avoid soggy dough
Can I use canned pumpkin instead of puree?
Canned pumpkin is the same as puree, just make sure it’s 100% pumpkin and not pie filling.
How to make cookie mix taste like bakery?
Use quality vanilla, brown sugar, and a pinch of salt. Baking from scratch, like with these 5-Ingredient Pumpkin Spice Sandwich Cookies, gives you full control of flavor.
How to know when pumpkin cookies are done?
Look for set edges and slightly soft centers. They’ll firm up as they cool. Don’t wait for full browning—overbaking can dry them out