Savor the Season with Cream Cheese-Stuffed Pumpkin Chocolate Chip Cookie Sandwiches

Celebrate the cozy flavors of fall with these irresistible Pumpkin Chocolate Chip Sandwich Cookies! Soft, chewy pumpkin cookies studded with rich chocolate chips are paired with a luscious cinnamon-vanilla cream cheese filling, creating a perfect balance of warm spices and creamy sweetness. These delightful treats are the ultimate comfort food for crisp autumn days and will surely be a hit at any gathering. Whether enjoyed with a hot cup of coffee or as a festive dessert, these sandwich cookies are a must-try for pumpkin lovers. The recipe makes about 24-30 cookie sandwiches.

Cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp kosher sal
2 sticks unsalted butter, softened to room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin purée
1 large egg
2 tsp pure vanilla extract
2 cups semi-sweet chocolate chips

Filling:
5 tbsp butter, softened to room temperature
4 oz cream cheese, softened to room temperature
1 tsp vanilla extract
2 cups + 2 tbsp powdered sugar
1/2 tsp cinnamon
1/8 tsp salt

Preheat oven to 375° and line two large baking sheets with parchment paper.

Whisk together flour, baking soda, pumpkin spice, and salt in a bowl.

In a large bowl, using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add the flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate the dough for one hour.

Preheat oven to 375°F. Scoop 1” balls onto the prepared baking sheets, 2 inches apart, and bake until puffed up and golden around the edges, about 12 minutes. Move to a rack and cool completely.

Make the filling:
Using a hand or stand mixer, whip the butter and cream cheese for about 2 minutes. Slowly add in the powdered sugar. Add the vanilla extract, cinnamon, and salt. Beat on medium-high for about 3 minutes, stopping to scrape the sides of the bowl at least twice. Beat on low speed for about 1 minute to help remove any air bubbles.

Put the filling in a piping bag fitted with a large star tip or use a knife. Add the filling to the bottom side of one cookie, then top with another cookie.

If desired, sprinkle the cream cheese with colored sugar and serve.