Mini Pumpkin Cheesecake Sandwich Cookies

Mini Pumpkin Cheesecake Sandwich Cookies

  • Author: A Cultivated Nest
  • Yield: 40 Mini Cookies 1x


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!




  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. Squeeze about a teaspoon of filling on a cookie.
  9. Repeat for all cookies.
  10. Top each with another cookie, flat side down, pressing gently as to not squeeze filling out. Then enjoy your mini pumpkin cheesecake sandwich cookies!


  • 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.