Pumpkin Sandwich Cookies (with video)

Pumpkin Sandwich Cookies | Cozycakes CottageThanksgiving is next week!  I can’t believe it and yet I say that every year.  But I welcome the holidays and the spirit that fills the season so no complaints here.

Today I’m sharing one of my favorite fall recipes with you.  It’s a Gooseberry Patch recipe  I first made when Munchie was just toddling around.  I remember handing her one of these Pumpkin Sandwich Cookies to share with her daddy, but she gobbled up the entire cookie so quickly, no sharing occurred.  Sweet memories.

DSC_5534 pm

I filmed this recipe as part of a collaboration video with a handful of other awesome You Tubers.  We’ve each contributed a dish to create a full Thanksgiving menu and my selection is this delicious, portable cookie.  While it may not be a classic Thanksgiving dessert, it will be a welcome treat for guests.  And that cream cheese filling?  Oh dear.

Try it!  I think you’re going to love it.  Happy Thanksgiving! ♥

Watch the video here:

Pumpkin Sandwich Cookies
A lovely fall cookie that fits perfectly on the Thanksgiving dessert buffet. 🙂
Recipe type: Dessert
Serves: 3 dozen
  • 2 eggs, beaten
  • 15-oz. can pumpkin
  • 2 cups sugar
  • 1 cup oil
  • 2 tsp. vanilla
  • 4 cups all-purpose flour
  • 1 Tbsp. plus 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. salt
  1. Combine eggs, pumpkin, sugar, oil and vanilla in a large bowl; set aside. In another bowl, stir together flour, baking powder, cinnamon, baking soda and salt. Add to pumpkin mixture; stir well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten each to a 2-inch circle. Bake at 350 degrees for 8 to 10 minutes, or until set and bottoms are golden. Cool on wire racks. Spread half the cookies with filling and top with remaining cookies flat-side down. Store in refrigerator.
  2. Filling: 8-oz. pkg. cream cheese, softened; ½ cup butter, softened; 16-oz. powdered sugar (4 cups); 1 tsp. vanilla extract. Beat cream cheese and butter in a medium bowl. Add powdered sugar and vanilla; beat until smooth.
I add about 2 tsp. of fresh lemon juice to the cream cheese mixture to cut the sweetness. I use parchment paper on my cookie sheets to bake the cookies evenly.

This recipe is from Gooseberry Patch’s “Fall, Family & Friends” Cookbook and the recipe is from Mary Patenaude of Griswold, CT.  Thank you so much!

Find links to all the recipes from this Thanksgiving menu in the description box of my video.



2 thoughts on “Pumpkin Sandwich Cookies (with video)

  1. Danielle,
    I LOVE this blog!! You’ve created such a special space for your readers to enjoy. Your recipes are wonderful and I love reading your posts.
    Thank you!

    1. That is the sweetest thing! Thank you so much! That made my day! I hope to be back to blogging now and hope to see you back again soon! 🙂 ~Danielle

I love your comments and read them all.