Brown Butter Pumpkin Sandwich Cookies with Cream Cheese Filling
/Soft pumpkin cutout cookies made with nutty brown butter and warm fall spices, then sandwiched together with a thick vanilla cream cheese filling.
There are few things my toddler loves more than getting to pull up a chair and help me bake, and these Brown Butter Pumpkin Sandwich Cookies with Cream Cheese Filling may have been made for little hands.
We start with a variation of my tried-and-true sugar cookie dough, but for fall we're giving it a completely different twist. The butter gets browned until toasted and nutty, pumpkin purée brings that unmistakable fall flavor and color, and a little cinnamon and pumpkin pie spice make the entire kitchen smell like autumn.
Then we roll out the dough, cut it into little pumpkins and bake until the cookies are soft but sturdy enough to sandwich.
The final touch is a thick vanilla cream cheese filling tucked between two pumpkin cookies.
They're sweet, buttery, warmly spiced and just about as cute as a fall cookie can be — without being specifically Halloween. Make them in September, bake them for Halloween or add them to the dessert table at Thanksgiving. If you're looking for another cozy pumpkin cookie to bake this season, my Pumpkin Molasses Cookies are another fall favorite.
Why You'll Love These Pumpkin Sandwich Cookies
These have quickly become such a fun fall baking project.
They're made with real pumpkin. Pumpkin purée goes directly into the cookie dough.
Brown butter makes them extra special. That toasted, nutty flavor pairs beautifully with pumpkin and warm spices.
They're soft but hold their shape. The dough is designed to be rolled and cut rather than baked into a cakey pumpkin cookie.
The cream cheese center is thick and creamy. It's the perfect contrast to the spiced pumpkin cookies.
They're fun to make with kids. Rolling, cutting pumpkins and sandwiching cookies are all jobs little hands can actually help with.
They work all fall long. Nothing about them is specifically Halloween, so they're just as pretty for Thanksgiving.
They're beautiful for gifting. Once assembled, those little pumpkin shapes and layers of cream cheese filling make such a special homemade treat.
Ingredients You'll Need
Butter
Brown butter is what makes these different from a traditional pumpkin sugar cookie. Cooking the butter until the milk solids turn golden creates a rich, toasted flavor that works beautifully with pumpkin.
Pumpkin Purée
Use 100% pumpkin purée, not pumpkin pie filling.
We're also going to blot the pumpkin before adding it to the dough. This is one of the most important steps in the recipe because removing excess moisture helps us make a pumpkin cookie that can actually be rolled and cut. Have a little extra pumpkin purée left in the can? Save it for my Pumpkin Coffee Cake with Pecan, another recipe I love making during fall.
Vanilla Sugar
I'm using vanilla sugar from my original sugar cookie recipe. It gives the cookies sweetness with another layer of vanilla flavor.
Dark Brown Sugar
A little brown sugar complements the browned butter and pumpkin while helping give the cookies a soft texture.
Cinnamon + Pumpkin Pie Spice
I don't want the spices to overpower the brown butter or pumpkin, so we're using just enough to make these taste warmly spiced and unmistakably fall.
Cream Cheese
Full-fat cream cheese creates that thick, tangy filling that balances the sweetness of the pumpkin cookies.
The Secret to Pumpkin Cutout Cookies: Blot the Pumpkin
Pumpkin is wonderful in cookies, but it contains quite a bit of water.
That extra moisture is part of the reason so many pumpkin cookies have a soft, cakey texture. Delicious — but not what we want when we're trying to make pumpkin-shaped cutout cookies.
Measure 1/2 cup pumpkin purée first.
Spread it over several layers of paper towel and gently press additional paper towels over the top.
Replace the towels and continue blotting until you've removed quite a bit of moisture. The pumpkin should become noticeably thicker.
Don't measure it again after blotting. Start with 1/2 cup and use whatever remains.
This little step gives us pumpkin flavor while helping the dough stay sturdy enough to roll and cut.
How to Make Brown Butter
Add the butter to a saucepan over medium heat and allow it to melt.
Continue cooking, stirring frequently. The butter will begin to bubble and foam before little golden-brown flecks start appearing along the bottom.
Once it smells nutty and toasted and those milk solids have turned golden brown, immediately remove it from the heat.
Pour everything — including those delicious brown bits — into a separate mixing bowl.
Let the brown butter cool until it is no longer warm and has thickened considerably before making the cookie dough. If you love that rich, toasted flavor as much as I do, try my Brown Butter Oatmeal Cookies with Espresso Drizzle next.
Make the Pumpkin Sugar Cookie Dough
Beat the cooled brown butter with the vanilla sugar and dark brown sugar.
Add the blotted pumpkin purée, egg, egg yolk and vanilla and mix again.
In a separate bowl, whisk together the flour, sea salt, baking powder, cinnamon and pumpkin pie spice.
Gradually add the dry ingredients to the pumpkin mixture.
You'll notice that unlike my original sugar cookie dough, we're not automatically adding milk.
The pumpkin brings moisture of its own. If your dough is too dry to come together, add whole milk just 1 tablespoon at a time.
You may not need it at all.
Divide the finished dough into two discs, wrap tightly and refrigerate for at least 4 hours or overnight.
Roll and Cut the Pumpkin Cookies
This is everyone's favorite part in our house.
Preheat the oven to 350°F.
Lightly flour your work surface and rolling pin, then roll the chilled dough to approximately 1/4-inch thick.
Use a pumpkin-shaped cookie cutter to cut the dough into pumpkins.
Transfer each pumpkin to a parchment-lined baking sheet.
Gather the remaining scraps, gently roll them again and continue cutting until you've used the dough.
Once the pumpkins are arranged on the baking sheet, put the entire tray back into the refrigerator for 10–15 minutes.
That second chill helps the cookies hold those pretty pumpkin edges in the oven.
How Long to Bake Pumpkin Cutout Cookies
Bake at 350°F for approximately 9–12 minutes, depending on the size of your pumpkin cookie cutter.
Look for set edges rather than waiting for the entire cookie to become golden.
I want these cookies soft enough that biting through two cookies and cream cheese filling is easy.
Let them cool on the baking sheet for a few minutes before transferring to a cooling rack.
Then let them cool completely before filling.
Make the Cream Cheese Filling
While the cookies cool, make the filling.
Beat the room-temperature butter and cream cheese until smooth and fluffy.
Gradually add powdered sugar, vanilla and a pinch of sea salt.
The goal is a filling that's thicker than traditional cream cheese frosting because it needs to support the top cookie without squishing completely out the sides.
Before adding heavy cream, check the consistency.
If it's already smooth and pipeable, you don't need any.
If it's too stiff, add heavy cream 1 teaspoon at a time until you reach the consistency you want.
How to Make Pumpkin Sandwich Cookies
Now for the best part.
Pair the completely cooled pumpkin cookies by size.
Turn one cookie upside down and pipe a generous swirl of cream cheese filling over the flat side, stopping just before the edges.
Place its matching pumpkin cookie on top.
Press down very gently until the cream cheese filling just begins to peek around the edges.
That's it.
I don't add orange icing, sprinkles or jack-o'-lantern faces to these. The naturally warm pumpkin cookie with that beautiful white cream cheese center is enough.
And that little squish of cream cheese around the edge might just be my favorite part.
Amanda's Quick Tips
Blot the pumpkin well. This is the most important step for keeping these closer to a cutout sugar cookie than a cakey pumpkin cookie.
Let the brown butter cool. Hot liquid butter will change the consistency of your dough.
Don't automatically add the milk. Pumpkin is already bringing moisture to the recipe. Only add milk if your dough truly needs it.
Give the dough its full chill time. Four hours is the minimum; overnight works beautifully.
Roll the dough about 1/4-inch thick. We want enough structure for sandwiching while keeping the cookies soft.
Chill the cutouts again. Ten to fifteen minutes in the refrigerator before baking helps preserve their pumpkin shape.
Don't overbake them. The centers will continue setting as the cookies cool.
Cool completely before filling. Warm cookies and cream cheese filling aren't friends.
Keep the filling thick. You want it pipeable but sturdy enough to support another cookie.
Pair the pumpkins before piping. Match similarly sized cookies first so assembling them is quick and easy.
Shop My Fall Baking Favorites
These are the baking tools and kitchen essentials I reach for when I'm baking something sweet at home — including the pieces that make recipes like these pumpkin sandwich cookies easier and more fun to make.
Brown Butter Pumpkin Sandwich Cookies with Cream Cheese Filling
Soft pumpkin cutout cookies made with browned butter and warm fall spices, sandwiched around a thick vanilla cream cheese filling.
Makes approximately 12–16 sandwich cookies, depending on cookie cutter size
Ingredients
Brown Butter Pumpkin Cookies
1 cup unsalted butter
1 cup vanilla sugar
3/4 cup packed light brown sugar
1/2 cup pumpkin purée, measured before blotting
1 large egg
1 egg yolk
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1–3 tablespoons whole milk, only if needed
Cream Cheese Filling
1/2 cup (1 stick) room-temperature butter
8 oz room-temperature cream cheese
3 1/2–4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of sea salt
1 tablespoon heavy cream, only if needed
Instructions
Add 1 cup butter to a saucepan over medium heat. Melt and continue cooking, stirring frequently, until the butter foams and the milk solids become golden brown and fragrant. Immediately transfer the brown butter, including the browned bits, to a separate bowl. Allow it to cool completely and thicken.
Measure 1/2 cup pumpkin purée. Spread it between layers of paper towel and gently blot, replacing the paper towels as needed, until the pumpkin becomes noticeably thicker and much of the excess moisture has been removed.
Beat the cooled brown butter with the vanilla sugar and dark brown sugar until combined.
Add the blotted pumpkin, egg, egg yolk and vanilla extract and mix again.
In a separate bowl, whisk together the flour, sea salt, baking powder, cinnamon and pumpkin pie spice.
Gradually add the dry ingredients to the pumpkin mixture until a dough forms.
If the dough is too dry or crumbly to come together, add whole milk 1 tablespoon at a time. Do not add milk unless needed.
Divide the dough into two discs, wrap tightly and refrigerate for at least 4 hours or overnight.
Preheat oven to 350°F and line baking sheets with parchment paper.
Lightly flour a work surface and rolling pin. Roll chilled dough to approximately 1/4-inch thick.
Cut the dough using a pumpkin-shaped cookie cutter and transfer the pumpkins to the prepared baking sheets. Re-roll the scraps as needed.
Refrigerate the trays of cut cookies for another 10–15 minutes.
Bake for approximately 9–12 minutes, depending on the size of your cookie cutter. Remove when the edges are set but before the cookies become deeply golden.
Allow the cookies to cool on the baking sheet for several minutes before transferring to a cooling rack. Cool completely.
To make the filling, beat the room-temperature butter and cream cheese until smooth and fluffy.
Gradually add 3 1/2 cups powdered sugar, vanilla and a pinch of sea salt.
Check the consistency. If needed, add heavy cream 1 teaspoon at a time to thin or additional powdered sugar to thicken. The finished filling should be smooth, pipeable and sturdy.
Pair the cooled pumpkin cookies by size.
Pipe cream cheese filling onto the flat side of one pumpkin cookie, stopping just before the edges.
Place the matching pumpkin cookie on top and gently press until the filling begins to peek around the edges.
Repeat with remaining cookies and enjoy.
How to Store Pumpkin Sandwich Cookies
Because these cookies contain cream cheese filling, store the assembled cookies covered in the refrigerator.
For the best texture, I like letting one sit at room temperature briefly before eating rather than serving it refrigerator-cold.
If you're making them ahead for a gathering, you can also bake the pumpkin cookies first and assemble them with fresh cream cheese filling closer to when you plan to serve them.
Can I Make the Pumpkin Cookies Ahead?
Absolutely.
The dough can be prepared the day before and refrigerated overnight, which actually works beautifully for this recipe.
You can also bake the unfilled pumpkin cookies ahead of time. Once completely cooled, keep them in an airtight container and assemble the sandwich cookies later.
That makes these particularly convenient if you're baking them for a fall gathering or making them with little helpers who may not want to complete every step in one afternoon.
Can I Freeze Pumpkin Sandwich Cookies?
For the best results, I would freeze the unfilled cookies rather than fully assembled cream cheese sandwich cookies.
Let the baked pumpkin cookies cool completely, layer them between parchment paper in a freezer-safe container and freeze.
Thaw at room temperature and make the cream cheese filling fresh when you're ready to assemble them.
You can also freeze the cookie dough, although I prefer making and chilling it the day before when I know I'll be baking soon.
Why Did My Pumpkin Cookies Spread?
There are a few things to check.
First, make sure you blotted the pumpkin thoroughly. Excess moisture can change the dough considerably.
Second, give the dough its full refrigeration time.
And don't skip chilling the pumpkin-shaped cutouts for another 10–15 minutes before putting them into the oven.
Finally, make sure your brown butter has cooled before making the dough.
If you're making this recipe for the first time, I recommend baking two or three test cookies before putting an entire tray in the oven. You'll immediately see how your particular pumpkin purée, cookie cutter and oven behave.
That's exactly what I do when I'm adapting a dough into a new cookie shape.
What Does Brown Butter Do to Cookies?
Browning butter cooks the milk solids until they're toasted and golden, giving the butter a deeper, nuttier flavor.
That flavor is particularly delicious here because it complements the pumpkin, brown sugar, cinnamon and pumpkin spice.
It's an extra step, but it's one I wouldn't skip in this recipe.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin purée?
No. Use 100% pumpkin purée. Pumpkin pie filling contains additional sweeteners and spices and isn't interchangeable in this recipe.
Do I have to blot the pumpkin?
I strongly recommend it. Removing excess moisture helps the dough behave more like a roll-out cookie and less like a traditional soft, cakey pumpkin cookie.
Can I make these without a pumpkin cookie cutter?
Yes. The dough can be cut into another fall shape, although the pumpkin shape is part of what makes these especially fun for autumn.
Why do I chill the cookies twice?
The first long chill firms the dough enough to roll and cut. The short second chill after cutting helps the pumpkin shapes hold their definition during baking.
Can I make the cookies without the cream cheese filling?
Yes. The pumpkin cutout cookies can be enjoyed on their own, although the tangy cream cheese center is one of my favorite parts of the finished recipe.
Do pumpkin cream cheese cookies need to be refrigerated?
Once filled with cream cheese frosting, keep the sandwich cookies covered in the refrigerator.
Can kids help make these cookies?
Absolutely. Rolling the dough, pressing the pumpkin cookie cutter and gently placing the second cookie over the cream cheese filling are all fun ways little helpers can be involved.
More Fall Baking Recipes You'll Love
Pumpkin Molasses Cookies
A soft, cozy pumpkin cookie filled with warm fall flavor.
Pumpkin Coffee Cake with Pecan
A sweet pumpkin coffee cake that's perfect for a fall morning.
Brown Butter Oatmeal Cookies with Espresso Drizzle
Chewy brown butter oatmeal cookies finished with a sweet coffee-inspired drizzle.
Brown Butter Chocolate Drizzle Shortbread Cookies
Buttery shortbread with rich brown butter flavor and a beautiful chocolate finish.
Save This Recipe
Whether you're baking with little ones, planning a cozy fall afternoon or looking for something special to bring to a seasonal gathering, I've included a printable From Amanda's Kitchen recipe card below so you can save, print and make these pumpkin sandwich cookies again every fall.
A Note From Amanda
Some recipes are just as much about making them as they are about eating them.
These little pumpkin cookies feel like one of those recipes.
Rolling out the dough, pressing little pumpkins with the cookie cutter and sandwiching them together with cream cheese filling are the kinds of simple kitchen moments I hope my kids remember as they grow.
And somehow, brown butter, pumpkin and cream cheese make those memories taste pretty wonderful too.
I hope these become a recipe you pull out every fall — whether you're making them with little hands beside you, sharing them around the table or sneaking one with a cup of coffee after everyone else has gone to bed.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
