Bite-Size Pumpkin Sandwich Cookies.
If loving the taste of pumpkin is wrong, then I don’t want to be right! And there are so many different ways to enjoy the taste of pumpkin, like with these cookies. First off, they literally fit perfectly in your hand. And secondly, the pumpkin taste and flavor is out of this world amazing. You’re going to love these Mini Pumpkin Cheesecake Sandwich Cookies.
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Just when you thought you couldn’t possibly fall in love with another pumpkin dessert, these just happen to catch your eye. And trust me on this one… they’re incredibly simple to make and even more easy to eat. And I recommend that you just go ahead and make a double batch because they’re going to be gone that fast!
Mini Pumpkin Cheesecake Sandwich Cookies
Since these mini pumpkin cheesecake sandwich cookies are so easy to make, they’re perfect for large gatherings or fall parties! Or just enjoy them with your kids as an after school treat!
Ingredients
4 oz cream cheese, softened
1 teaspoon vanilla
¼ cup powdered sugar
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup pumpkin puree
1 ¾ cup whipped topping, thawed
1 box mini vanilla wafers, about 80 cookies
Directions
1. In a stand mixer, beat cream cheese at medium speed for 10 seconds to soften.
2. Add vanilla and powdered sugar and beat again until combined, about 15 seconds.
3. Add pumpkin puree, cinnamon, nutmeg, and ginger and beat until combined, about 30 seconds. Be sure to scrape bowl as needed.
4. Add whipped topping and beat on medium/high for about 20-30 seconds until thick and soft.
5. Transfer mixture to a disposable pastry bag with the base of coupler inserted. (I didn’t use a tip, this was just to keep it round and opened.)
6. On a parchment paper lined baking sheet (for easy cleanup) line up 40 cookies, flat side facing up.
7. Squeeze about a teaspoon of filling on a cookie. It may be easier to hold each cookie as you add the filling rather than filling them while they’re on the baking sheet.
8. Repeat for all cookies.
9. Top each with another cookie, flat side down, pressing gently as to not squeeze filling out. Then enjoy your mini pumpkin cheesecake sandwich cookies!
Tips
- Freeze to make them like little ice cream sandwiches. These froze up quickly in about 15 minutes, but feel free to leave them in the freezer for longer.
- Use a plastic zip top bag with one corner cut if you don’t have a pastry bag.
- Use a decorative tip to get a swirly look to the filling.
- Don’t have a stand mixer? Use an electric hand mixer.
What’s your favorite pumpkin treat?
Mini Pumpkin Cheesecake Sandwich Cookies
- Yield: 40 Mini Cookies 1x
Description
These mini pumpkin cheesecake sandwich cookies are just the perfect snacking size! One isn’t going to be enough and with one taste, you’ll see why!
Ingredients
- 4 oz cream cheese, softened
- 1 teaspoon vanilla
- ¼ cup powdered sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup pumpkin puree
- 1 ¾ cup whipped topping, thawed
- 1 box mini vanilla wafers, about 80 cookies
Instructions
- In a stand mixer, beat cream cheese at medium speed for 10 seconds to soften.
- Add vanilla and powdered sugar and beat again until combined, about 15 seconds.
- Add pumpkin puree, cinnamon, nutmeg, and ginger and beat until combined, about 30 seconds. Be sure to scrape bowl as needed.
- Add whipped topping and beat on medium/high for about 20-30 seconds until thick and soft.
- Transfer mixture to a disposable pastry bag with the base of coupler inserted. (I didn’t use a tip, this was just to keep it round and opened.)
- On a parchment paper lined baking sheet (for easy cleanup) line up 40 cookies, flat side facing up.
- Squeeze about a teaspoon of filling on a cookie. It may be easier to hold each cookie as you add the filling rather than filling them while they’re on the baking sheet.
- Squeeze about a teaspoon of filling on a cookie.
- Repeat for all cookies.
- Top each with another cookie, flat side down, pressing gently as to not squeeze filling out. Then enjoy your mini pumpkin cheesecake sandwich cookies!
Notes
- Freeze to make them like little ice cream sandwiches. These froze up quickly in about 15 minutes, but feel free to leave them in the freezer for longer.
- Use a plastic zip top bag with one corner cut if you don’t have a pastry bag.
- Use a decorative tip to get a swirly look to the filling.
- Don’t have a stand mixer? Use an electric hand mixer.
You might also be interested in: Pumpkin Spice Cupcakes with Cream Cheese Frosting
