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Browned Butter Pumpkin Sandwich Cookies with Cinnamon Cream Cheese Frosting

October 17, 2012

I promise that; 1-no, I could not come up with a shorter name and 2-my next post will have nothing to do with pumpkin.  In an effort to come up with something to write about you know, other than my insane love of pumpkin, I came across some rather humdrum lists of blogging “ideas” so here goes: 10 ideas to blog about from

1. Capitalize on the news – yeah, I try to steer clear of the news-its depressing, sensationalized  and I’d rather not bore you with my honest opinions lol

2. Take a photo – check!

3. Take a video – not a bad idea but I can’t be serious on camera…we’ll see how this could work

4. Commentary – again, no thanks-this just screams boring

5. Answer questions – soo…any questions?

6. Ask questions – …anyone else love pumpkin as much as I do or am I baking purely for my own pleasure 🙂

7. Dispel a myth – contrary to popular belief I can show restraint around all these desserts…at least some of the time…

8. Start or get in on a blog meme – you mean like the McKayla Maroney thing?  

9. What has been popular – biscuits.  biscuits have been popular-I had no idea so many people like biscuits lol

10. Write a review – I generally try to focus on what I’ve just baked but if you need a review I tried out the *best* pumpkin waffles ever.  Go check them out at the Pumpkin Waffles Blog.  

Well, that was fun…I’ll work on it 🙂  In the mean time I’m taking precious time away from you baking these awesome pumpkin cookies!

Truth be told these “cookies” are probably more of a whoopie pie.  They are soft with a super-moist, cake-like texture that has a delicate pumpkin flavor with just a hint of nutmeg.  I wanted to go easy on the spices this time since most pumpkin recipes I make are quite the opposite.  I also resisted the overwhelming urge to drizzle, dunk, smother and/or fill these babies with salted caramel, opting for a lightly flavored cinnamon cream cheese frosting instead.  Regardless of whether you want to call them a cookie, whoopie pie, or a cupcake knock-off, I’m sure you will agree that they are absolutely delicious.

One Year Ago:  Marbled Pumpkin Nutella Brownies

Browned Butter Pumpkin Sandwich Cookies with Cinnamon Cream Cheese Frosting
Yields approximately 10-12 cookie sandwiches
Adapted from Joy the Baker’s Pumpkin Cookies

*For pictures of browning butter visit this post.


2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon salt

1/2 cup unsalted butter
1 cup light brown sugar, lightly packed
2 large eggs, at room temperature
1 cup pumpkin puree
1 teaspoon vanilla extract

6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
2 cups confectioners sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

1/2 cup pecans, toasted and chopped for optional garnish


1. Preheat oven to 350 degrees (F).  Line a baking sheet with parchment paper and set aside.  In a medium mixing bowl whisk together the flour, baking soda, nutmeg and salt.  Set aside.

2. Melt the 1/2 cup of butter in a medium sauce pan over medium heat.  Continue cooking, swirling the pan occasionally, until the butter stops foaming and browned bits start to form at the bottom and the butter has a nutty smell, about 5 minutes. Remove from heat and let cool slightly.

3. Beat the brown sugar and eggs on medium speed of an electric mixer until completely combined and frothy.  Add pumpkin and vanilla and beat on low speed, slowly pour the browned butter in the mixture until everything is completely combined.  Add the flour mixture and mix on low speed just until incorporated.  Scrape the sides and bottom of the bowl with a rubber spatula.

4. Using a tablespoon and a half size cookie scoop (is that small or medium? I can never remember!) scoop the cookie dough onto the prepared baking sheet spacing the dough in rows about 2 inches apart.  Bake on the center rack of the oven for 10-12 minutes or until the tops look dry and a toothpick inserted in the middle comes out clean.  Remove cookie sheet from the oven and let the cookies cool on the pan for 1-2 minutes.  Remove the cookies to a wire cooling rack to cool completely.  Repeat until all batter is used 🙂

5. For the frosting: Cream the butter and cream cheese together for about 3 minutes on medium speed of an electric mixer. Add the confectioners sugar a 1/2 cup at a time, making sure the mixture is completely smooth before adding the next addition.  Add the heavy cream, vanilla and cinnamon and beat until combined.

5. To make the sandwiches, spread some frosting in the middle of half of the cookies and top with the other half of the cookies. If desired, roll the sides of the cookie where the exposed frosting is, in chopped pecans.  Enjoy! These can be eaten right away or stored in an air-tight container for another day or so.

5 Comments leave one →
  1. Shavahn permalink
    October 17, 2012 10:54 am

    I’m not a huge pumpkin fan but these look and sound amazing!

  2. October 17, 2012 11:46 am

    Butter…pumpkin…cinnamon…and cream cheese…all in one convenient bite sized package?!?! Can’t go wrong there. These look super yummy. 🙂

  3. October 17, 2012 2:12 pm

    You had me at PUMPKIN!! OMG…you are killing me, I just want to make these and not share them with anyone! Is that wrong? Fabulous recipe! Can’t wait to try them! 🙂

  4. October 18, 2012 10:01 am

    There is no such thing as too much pumpkin! Ever! I recently talked about this on post about Pumpkin Sour Cream Coffee Cake:

    I’ve been thinking about a pumpkin whoopie pie… your post is inspiration!


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