Pumpkin Sugar Cookie Sandwiches

If fall was a cookie, this would be it. Soft pumpkin cookies rolled in sugar and filled with a silky brown sugar buttercream.

How to make brown sugar buttercream

Adding brown sugar to buttercream takes these cookies to the next level. It gives them a rich, caramel-like sweetness. Here’s how to make it!

1. Prepare the brown sugar syrup
   • In a small saucepan over medium heat, heat the brown sugar and water until dissolved and slightly thickened, about 3 minutes. Cool completely.
2. Make the buttercream
   • Beat the butter until fluffy using an electric hand mixer or a stand mixer with a paddle attachment. Gradually add the powdered sugar, then slowly mix in the cooled brown sugar syrup until smooth and creamy. That’s it!

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Pumpkin Sugar Cookie Sandwiches

If fall was a cookie, this would be it. Soft pumpkin cookies rolled in sugar and filled with a silky brown sugar buttercream.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert

Servings 9 sandwiches

Ingredients

 

USMetric

 

1x2x3x

Pumpkin Sugar Cookies

• 1 cup unsalted butter melted
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1/2 cup pumpkin puree
• 2 tsp vanilla extract
• 2 cups flour
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar for rolling

Brown Sugar Buttercream

• 1 cup unsalted butter softened
• 1 1/2 cups powdered sugar
• 1/2 cup brown sugar
• 1/4 cup water

Instructions

 

For the Pumpkin Cookies

• Preheat the oven to 350℉. Line a baking tray with parchment paper.
• Start by removing excess moisture from the pumpkin puree. Spoon the pumpkin puree onto a few layers of paper towels. Place more paper towels on top and gently press to absorb excess liquid.
• Whisk together the butter and sugars until combined. Add in the egg and egg yolk, blotted pumpkin puree, and vanilla. Mix well.
• Combine the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Fold the dry ingredients into the wet batter.
• Scoop the cookie dough into 3 tbsp balls onto a baking tray and refrigerate for at least 30 min. Then, roll each dough ball in sugar.
• Bake at 350℉ for 12 minutes.

For the Brown Sugar Buttercream

• In a small saucepan over medium heat, heat the brown sugar and water until dissolved and slightly thickened, about 3 minutes. Cool completely.
• Beat the butter until fluffy using an electric hand mixer or a stand mixer with a paddle attachment. Gradually add the powdered sugar, then slowly mix in the cooled brown sugar syrup until smooth and creamy.

To Assemble

• Once the cookies have completely cooled, flip half of them over and pipe or spread the buttercream onto the center of each. Top with the remaining cookies to form a sandwich.

Keyword buttercream, cookies, pumpkin

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