I love autumn, once it’s here. I find the transition out of summer difficult but once I start embracing in I always find ways to beat the winter blues. And one of those is baking and filling the house with the sweet spices of the season. Pumpkin pie is one of my favourites. We always make lots of autumnal recipes this pumpkin pie cookie sandwich is one of my favourites. Packed full of all the flavours of autumn it is soft chewy and so moreish. Ours is a vegan version but it’s easy to swap out the plant based options for dairy and eggs if you prefer.

👩‍💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.

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What is this pumpkin pie cookie sandwich recipe?

These soft and chewy pumpkin cookies are sandwiched together with a spiced vegan cream cheese frosting, making them the ultimate cosy autumn treat. They’re lightly spiced, sweet but not too sweet, and perfect with a cup of tea or coffee.

What does it taste like?

Think warming pumpkin spice flavours wrapped up in a soft cookie with a creamy, tangy frosting. The cookies are chewy on the outside and fluffy inside, while the cinnamon-spiced filling gives a smooth contrast. They taste like autumn in every bite.

Why you’ll love this pumpkin sandwich cookie recipe

A seasonal treat that makes the most of pumpkin purée
Easy to make with store-cupboard ingredients
Dairy-free and egg-free, but no one would ever guess
Perfect for sharing at gatherings or keeping as a cosy snack
Can be made ahead and stored for a few days or frozen for later

Key ingredients

Pumpkin purée – the star of the recipe, adding natural sweetness and keeping the cookies soft.
Vegan cream cheese – for the tangy, creamy filling.
Pumpkin spice blend – a mix of cinnamon, nutmeg, ginger, and cloves that delivers classic autumn flavour.
Brown sugar – adds caramel depth to the cookies.

Ingredients

For the pumpkin pie cookies (makes 5 sandwich cookies)

125g vegan butter, browned and cooled slightly
100g caster sugar
100g soft light brown sugar
3 tbsp pumpkin purée, blotted to remove excess liquid
1 tbsp Oggs egg alternative or any egg alternative
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
1 tsp cornflour
¾ tsp salt
1 tsp ground cinnamon
½ tsp pumpkin spice blend (if you don’t have a pre-made version, mix in a blend of cinnamon, nutmeg, cloves, ginger and a little allspice).

Rolling

25g caster sugar
½ tsp pumpkin spice blend
Pinch of ground cardamom (optional but lovely)

For the spiced frosting

110g vegan cream cheese, softened
90g vegan butter, softened
200g icing sugar
½ tsp vanilla extract
1 tsp ground cinnamon
Pinch of salt

How to make our pumpkin pie cookie recipe

Step 1 – Brown the butter

Place the vegan butter into a small saucepan over medium heat.
Let it melt fully, then continue cooking, swirling the pan occasionally. The butter will foam and then turn golden brown with a nutty aroma.
As soon as it reaches this stage, remove from the heat to prevent burning.
Pour into a heatproof bowl and allow to cool for 10–15 minutes until just warm (not hot).

2 – Prepare the pumpkin purée

Spread your pumpkin purée out onto a plate lined with kitchen paper.
Place another sheet of kitchen paper on top and press gently to blot out excess liquid.
Repeat with fresh sheets 3–4 times until the pumpkin is thick and fairly dry.
Measure out 3 tbsp for the recipe. This step keeps the cookies chewy rather than soggy.

3 – Mix the wet ingredients

In a large mixing bowl, whisk together the cooled browned butter, caster sugar, and brown sugar for about 1–2 minutes until well combined and slightly lighter in colour.
Add the Oggs egg alternative and whisk again until incorporated.
Stir in the vanilla extract and blotted pumpkin purée. Whisk for another 30–60 seconds until the mixture looks smooth and creamy.

Step 4 – Mix the dry ingredients – making pumpkin pie cookie

In a medium bowl, combine the plain flour, baking powder, cornflour, salt, cinnamon, and pumpkin spice blend.
Use a whisk or fork to mix evenly so the raising agent and spices are well distributed.

5 – Bring wet and dry together

Add the dry mixture to the wet mixture in two parts.
Use a rubber spatula or wooden spoon to fold gently until no streaks of flour remain.
Be careful not to overmix – the dough should be thick but soft.
If the dough feels sticky, pop it in the fridge for 10 minutes to firm up slightly.

Step 6 – Shape the cookies

Line two baking trays with parchment paper.
In a small bowl, mix the rolling sugar: caster sugar, pumpkin spice, and a pinch of cardamom if using.
Scoop about 3 tbsp of dough per cookie and roll into balls.
Roll each dough ball in the spiced sugar to coat.
Place on the trays, leaving at least 5cm between cookies.

7 – Bake the cookies

Preheat oven to 180°C (fan 160°C).
Bake cookies for 10–12 minutes until the edges are set and lightly golden but the centres are still soft.
If the cookies have puffed up, gently press them down with the base of a glass while still warm to create a flat sandwich surface.
Leave on the tray for 5 minutes, then transfer to a cooling rack to cool completely.

Step 8 – Make the frosting – Pumpkin pie cookie

Pumpkin pie cookie sandwich cream filling

In a large mixing bowl, beat the softened vegan butter and vegan cream cheese together with an electric whisk for 2 minutes until smooth.
Add the icing sugar gradually, mixing on low speed until incorporated.
Add the vanilla extract, cinnamon, and pinch of salt.
Beat on medium-high speed for another 2–3 minutes until fluffy and creamy.
If the frosting feels too soft, chill it in the fridge for 10–15 minutes before using.

9 – Assemble the sandwiches

Once the cookies are fully cooled, spread or pipe about 1–2 tbsp of frosting onto the flat side of half of the cookies.
Place the remaining cookies on top, flat side down, and press gently to sandwich them together.
You should see a neat layer of frosting about ¼ inch thick in the middle.

Step 10 – Serve and enjoy

Enjoy fresh on the day of baking, or store in an airtight container at room temperature for up to 3 days.
For longer storage, wrap individually and freeze for up to 2 months.

Variations

Swap the pumpkin spice for chai spice for a different twist.
Add finely chopped pecans or walnuts into the cookie dough for extra crunch.
Make a maple version by adding 1 tsp maple syrup to the frosting.

Serving suggestions

Serve these cookies with a warm drink – a chai latte, hot chocolate, or simple black tea works beautifully. They also make a great edible gift wrapped in parchment and tied with string.

Pumpkin pie cookie recipe success tips

Blot your pumpkin purée well to avoid wet, soggy cookies.
Don’t overmix the dough – this keeps the cookies soft.
If your dough feels sticky, chill it for 10 minutes before rolling.
Cool completely before filling or the frosting will melt.
Use a piping bag if you want a neat finish.

Frequently asked questions

Can I make these ahead of time?
Yes, the cookies can be baked and stored unfrosted in an airtight tin for 3 days. Frost before serving.

Can I freeze them?
Yes, freeze individually wrapped cookies for up to 2 months. Thaw at room temperature before enjoying.

Can I make them gluten-free?
Yes, simply use a 1:1 gluten-free plain flour blend.

Nutritional information (per sandwich cookie, approx)

Calories: 350 kcal
Fat: 16g
Saturated fat: 5g
Carbohydrates: 47g
Sugars: 30g
Protein: 3g
Fibre: 2g
Salt: 0.6g

Find our pumpkin pie cookie sandwich recipe card here –

Pumpkin pie cookie sandwich

Soft pumpkin cookies with a creamy vegan cream cheese frosting spiced with cinnamon – the perfect autumn bake.

Print Recipe Pin Recipe

Servings: 5 Cookies

Course: Snack

Cuisine: American

Ingredients Method

Ingredients

for the cookies (makes 5 sandwich cookies)

125 g vegan butter browned and cooled slightly
100 g caster sugar
100 g soft light brown sugar
3 tbsp pumpkin purée blotted to remove excess liquid
1 tbsp Oggs egg alternative
1 tsp vanilla extract
150 g plain flour
1 tsp baking powder
1 tsp cornflour
¾ tsp salt
1 tsp ground cinnamon
½ tsp pumpkin spice blend

r rolling

25 g caster sugar
½ tsp pumpkin spice blend
Pinch of ground cardamom optional but lovely

for the spiced frosting

110 g vegan cream cheese softened
60 g vegan butter softened
200 g icing sugar
½ tsp vanilla extract
1 tsp ground cinnamon
Pinch of salt

Method

Brown the butter – melt vegan butter in a pan until golden and nutty, then cool slightly.
Mix wet ingredients – whisk browned butter, caster sugar, and brown sugar until creamy. Add Oggs, vanilla, and blotted pumpkin purée.
Mix dry ingredients – combine flour, baking powder, cornflour, salt, cinnamon, and pumpkin spice in a separate bowl. Gently fold into wet mixture.
Shape cookies – roll dough into balls (about 3 tbsp each), chill briefly if sticky, then coat in sugar and spice mixture.
Bake – place on parchment-lined trays, bake at 180°C (fan 160°C) for 10–12 minutes until edges are just golden. Cool completely.
Make frosting – beat vegan cream cheese and butter until smooth, then add icing sugar, vanilla, cinnamon, and salt. Mix until fluffy.
Assemble – spread or pipe frosting onto half the cookies. Sandwich with the remaining cookies and press gently.