Spooky Pumpkin Spice Sandwich Cookies! Bake Me Up Buttercup Halloween Special

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

Cream together 1 and 1/2 cups of softened butter, 1/2 cup of light brown sugar, and 1/4 cup of white sugar in a mixing bowl until very light and fluffy.

Add 1 teaspoon of vanilla extract and 1/4 cup of canned pumpkin to the butter mixture; mix until well combined.

Add a little bit of red and yellow food coloring to the wet ingredients to turn them orange; mix until blended.

In a separate bowl, whisk together 3 cups of sifted flour, 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of allspice, and 1/4 teaspoon of salt until well combined.

Gradually add the dry ingredients to the wet ingredients in three portions, mixing until just combined between each addition.

Wrap the dough in parchment paper and chill in the refrigerator for at least one hour.

Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.

Cut out pumpkin shapes using a cookie cutter, placing them on a cookie sheet; ensure an even number for sandwiching.

Cut out little eyes and a mouth on half of the cookies for the tops of the sandwich cookies.

Bake the cookies at 350°F (177°C) for 8 to 10 minutes, or until lightly browned on the edges.

Allow the cookies to cool for a few minutes before transferring them to a wire rack.

Pipe cream cheese icing onto the bottoms of the cookies and place the cookie tops with cutouts on top to complete the sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens