Description
Celebrate the Halloween season with these festive Jack-O’-Lantern Sandwich Cookies. Featuring spiced pumpkin cookies with playful cut-out faces filled with creamy vanilla cream cheese frosting, these treats offer a perfect blend of pumpkin spice warmth and smooth sweetness. Ideal for holiday parties or a fun seasonal baking project, these cookies are sure to delight kids and adults alike.
Ingredients
Scale
For the Cookie Dough
- 2 3/4 cups all-purpose flour, plus more for surface
- 1 1/2 tsp. pumpkin spice
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 tsp. pure vanilla extract
For the Cream Cheese Frosting
- 6 oz. cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 tsp. pure vanilla extract
- Pinch kosher salt
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin spice, baking powder, and kosher salt to ensure even distribution of raising agents and spices.
- Cream Butter and Sugars: In another large bowl, use a hand mixer to beat the softened butter with granulated and brown sugars until the mixture is creamy and smooth, forming the base for the cookie dough.
- Add Wet Ingredients: Beat in the egg until fully incorporated, then add the pumpkin puree and vanilla extract, mixing again to combine all wet ingredients thoroughly.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, beating just until the dough comes together. Avoid overmixing to keep cookies tender. Divide the dough into two discs, wrap, and refrigerate for at least 2 hours or up to 3 days to firm up.
- Prepare Cookies for Baking: Line two baking sheets with parchment paper. On a floured surface, roll out one dough disc to 1/4-inch thickness. Using a pumpkin-shaped cookie cutter, cut out cookies and place them on the prepared sheets. Re-roll scraps to make additional cookies. Freeze the cookies for 15 minutes to help maintain their shape during baking.
- Cut Faces: Preheat your oven to 350°F (175°C). Using a paring knife, carefully cut jack-o’-lantern faces into half of the cookies. If the dough warms and becomes too soft, chill the cookies again before baking to prevent spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set but not browned. Remove from oven and let cool completely on the baking sheets.
- Make Frosting: While cookies bake and cool, beat softened cream cheese and powdered sugar in a large bowl using a hand mixer until smooth. Add vanilla extract and a pinch of kosher salt, mixing to combine evenly.
- Assemble Sandwich Cookies: Flip the solid cookies (without faces) over and spread an even layer of cream cheese frosting on the flat side. Top each with a face-cut cookie to create the jack-o’-lantern sandwich effect.
Notes
- Make sure the dough is well chilled before rolling and cutting to prevent cookies from losing their shape during baking.
- If the dough softens during handling, return it to the freezer for a few minutes before continuing.
- Store assembled sandwich cookies in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
- For extra festive effect, consider using orange food coloring in the frosting or decorating the faces with colored icing.
- These cookies can be made up to three days ahead of time, keep refrigerated, and brought to room temperature before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
