I absolutely love how festive and fun these Jack-O’-Lantern Sandwich Cookies Recipe turn out! They’re perfect for Halloween parties, fall gatherings, or anytime you want to add a little spooky sweetness to your kitchen. What makes this recipe so special is the tender pumpkin-spiced cookie paired with a dreamy cream cheese frosting—it’s like autumn magic between two cookies.
When I first tried this Jack-O’-Lantern Sandwich Cookies Recipe, I was amazed at how well the pumpkin puree keeps the cookies moist without being heavy. Plus, the pumpkin spice blends beautifully with the creamy filling. You’ll find that once you master this recipe, it becomes a go-to treat to delight family and friends during the season.
Why You’ll Love This Recipe
- Perfect Fall Flavor: The pumpkin spice and puree give these cookies a cozy, seasonal taste that’s hard to resist.
- Fun and Festive: These jack-o’-lantern faces make baking a playful activity perfect for kids and adults alike.
- Moist and Tender: I love how the pumpkin keeps the cookies soft but still sturdy enough for sandwiching.
- Easy to Make Ahead: You can chill the dough or freeze the cookies before baking, making your holiday prep stress-free.
Ingredients You’ll Need
These ingredients work harmoniously to create a balanced cookie: the spices add warmth and depth, the pumpkin puree brings moisture, and the frosting adds just the right touch of sweetness. Grab good-quality vanilla and fresh pumpkin puree for the best results.
- All-purpose flour: Use fresh flour for tender cookies that hold their shape well.
- Pumpkin spice: This blend adds the classic autumn vibe—feel free to adjust if you like it spicier or milder.
- Baking powder: Helps the cookies rise just enough for a soft texture without spreading too much.
- Kosher salt: Balances the sweetness and enhances the flavors.
- Butter: Softened butter gives rich flavor and moisture—don’t substitute with margarine.
- Granulated sugar: Adds sweetness and helps with cookie structure.
- Brown sugar: Gives moisture and a slight caramel note that pairs perfectly with pumpkin.
- Egg: Binds the ingredients and provides moisture.
- Pumpkin puree: Not pumpkin pie filling—pure pumpkin puree adds moisture and that undeniable pumpkin flavor.
- Vanilla extract: Brings everything together with a warm, sweet aroma.
- Cream cheese: For the frosting, softened cream cheese gives richness and a slight tang.
- Powdered sugar: Makes the frosting creamy and smooth without grit.
- Pinch of salt: Adds balance to the frosting’s sweetness.
Variations
I love how versatile this Jack-O’-Lantern Sandwich Cookies Recipe is! Feel free to get creative by switching up the spices or even trying a different filling. It’s a fantastic base recipe to make your own.
- Spice it up: I sometimes add a pinch of cinnamon or nutmeg for a more complex spice profile that really sings during Halloween.
- Dairy-free option: Substitute butter with vegan margarine and use a dairy-free cream cheese for frosting—works surprisingly well.
- Colorful frosting: Adding a little orange or green food coloring to the cream cheese frosting makes them even more festive and fun for parties.
- Gluten-free tweak: Try a 1:1 gluten-free flour blend if you’re avoiding gluten—just keep an eye on dough hydration.
How to Make Jack-O’-Lantern Sandwich Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, pumpkin spice, baking powder, and salt in a large bowl. This ensures the spices and leavening agents are evenly distributed throughout the dough. I always sift the flour and spices together because it helps avoid any clumps, giving you a smoother dough.
Step 2: Cream Butter and Sugars, Then Add Wet Ingredients
In another bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer until creamy and fluffy—that usually takes about 2-3 minutes. Then, add the egg and beat again until incorporated. Next, stir in the pumpkin puree and vanilla. This part always smells incredible and reminds me of fall baking at my grandma’s house.
Step 3: Combine Wet and Dry, Chill the Dough
Add the dry ingredients to the wet mixture and only beat until just combined—overmixing will make your cookies tough. Split the dough into two discs, wrap them, and refrigerate for at least 2 hours or up to 3 days. Chilling is key for rolling and cutting out the cookie shapes easily, so don’t skip this step!
Step 4: Roll Out Dough and Cut the Cookies
Line two baking sheets with parchment paper. On a floured surface, roll out one disc of dough to about ¼ inch thick. Use a pumpkin-shaped cookie cutter to cut out the cookies—this is the fun part, especially if you make it a family activity. Transfer to the baking sheets and re-roll the scraps for more cookies. Pop the trays in the freezer for 15 minutes before baking to help them keep their shape.
Step 5: Cut Faces on Half the Cookies
Preheat your oven to 350°F (175°C). Using a small paring knife, carefully cut out jack-o’-lantern faces on half of the cookies. If your dough feels too soft, freeze the cookies again briefly before cutting. This little trick makes it much easier to create precise cutouts without squashing the dough.
Step 6: Bake and Cool
Bake the cookies for 8 to 10 minutes until they’re set but not browned. The edges might look just firm to the touch. Let them cool completely on the baking sheets before moving on to frosting—patience here really pays off and keeps your sandwiches neat and tidy.
Step 7: Make the Cream Cheese Frosting
While those cookies cool, beat the softened cream cheese with powdered sugar until smooth using a hand mixer. Add vanilla extract and a pinch of salt, then mix again. This frosting is light, tangy, and the perfect counterbalance to the spicy sweet cookies.
Step 8: Assemble the Sandwich Cookies
Flip the plain cookies over and spread a generous amount of frosting on the flat side. Top each with a face-cutout cookie, pressing gently so they stick but don’t smoosh the frosting out. These Jack-O’-Lantern Sandwich Cookies Recipe look adorable on a plate and they’re ready to wow your guests!
Pro Tips for Making Jack-O’-Lantern Sandwich Cookies Recipe
- Chill the Dough Thoroughly: I learned that the dough has to be really cold before rolling or you’ll end up with sticky, hard-to-handle cookies.
- Freeze Before Cutting Faces: Freezing helps the dough firm up so your jack-o’-lantern details come out sharp and fun.
- Use a Sharp Paring Knife: This gives you precision when making the faces—trust me, it’s worth the little extra care.
- Don’t Overbake: The cookies continue to firm up as they cool, so pull them out when edges are just set but not browned.
How to Serve Jack-O’-Lantern Sandwich Cookies Recipe
Garnishes
I like to sprinkle a little extra pumpkin pie spice or cinnamon on the frosting for garnish—it adds aroma and a hint of spice with every bite. For a fun twist, try tiny chocolate chips or edible eyes on the faces to make them even more playful for kids.
Side Dishes
These cookies pair brilliantly with warm apple cider, spiced pumpkin lattes, or a simple mug of hot chocolate. For a party, I serve them alongside a cheese board with seasonal fruits and nuts for a well-rounded fall spread.
Creative Ways to Present
Try stacking the sandwich cookies in a pyramid on a rustic wooden platter with small gourds and autumn leaves scattered around for a cozy holiday vibe. For kids, line them up on a themed Halloween platter with mini witches’ hats or pumpkin candles to amp up the festive decor.
Make Ahead and Storage
Storing Leftovers
I store leftover sandwich cookies in an airtight container in the fridge because of the cream cheese frosting. They keep well for up to 4 days. Just make sure they’re layered carefully with parchment paper to avoid sticking.
Freezing
If I’m making these ahead of time, I freeze the baked, cooled cookies (both frosted and unfrosted separately). The cookies stay fresh this way for up to 3 months. When ready to enjoy, I thaw them in the fridge overnight.
Reheating
Because they’re cookies, you don’t exactly “reheat” them, but I do let frozen sandwich cookies come to room temperature on the counter for about 30 minutes before serving. This softens the frosting and revives the tender texture beautifully.
FAQs
-
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added sugars and spices that alter the recipe’s balance. Use pure pumpkin puree for the best texture and flavor.
-
What if I don’t have a pumpkin cookie cutter?
You can use any fall-themed cookie cutter or even a round cutter and decorate with icing to mimic a jack-o’-lantern face.
-
Can I make these cookies vegan?
Yes, by substituting butter with vegan butter and using a vegan cream cheese for the frosting, plus an egg replacer like flax eggs, you can make this recipe vegan-friendly.
-
How do I prevent the cookies from spreading too much?
Chilling the dough and freezing the cut-out cookies before baking are key steps that help maintain the jack-o’-lantern shapes during baking.
-
Can I skip the frosting?
You could, but the cream cheese frosting is what makes these cookies truly special with its tangy sweetness that balances the spiced pumpkin flavor.
Final Thoughts
I hope you give this Jack-O’-Lantern Sandwich Cookies Recipe a try because it really brings a little happiness and festive spirit to the kitchen. Making these cookies has become a favorite tradition in my family, and I think you’ll enjoy the process and the delicious results as much as we do. Gone are the days of struggling with dry pumpkin cookies—this recipe is a keeper! So grab your cookie cutter, get cozy with a cup of tea, and have fun making your own batch of adorable, tasty jack-o’-lantern treats.
Print
Jack-O’-Lantern Sandwich Cookies Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 3 hrs 30 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate Halloween with these festive Jack-O’-Lantern Sandwich Cookies featuring pumpkin-spiced sugar cookies filled with creamy vanilla cream cheese frosting. Perfectly soft and flavorful, these cookies are shaped like pumpkins with carved faces for a spooky yet sweet treat ideal for fall gatherings.
Ingredients
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 until well combined. This creates the base for the spiced cookie dough.
- Cream Butter and Sugars: In a separate large bowl, use a hand mixer to beat softened butter with granulated and brown sugars until the mixture is creamy and smooth. This step adds air and sweetness to your dough.
- Add Wet Ingredients: Beat in the egg until fully incorporated, then add pumpkin puree and vanilla extract, mixing until combined. These ingredients add moisture and flavor depth to the dough.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, beating just until the dough comes together. Overmixing can make cookies tough, so mix gently.
- Chill Dough: Divide the dough into two discs, wrap or cover them, and refrigerate for at least 2 hours or up to 3 days. Chilling firms the dough for easier handling and better cookie shape.
- Roll and Cut Cookies: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. On a floured surface and working with one disc at a time, roll dough to 1/4-inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies and place them on the prepared sheets. Re-roll scraps to cut additional cookies.
- Freeze Cookies: Freeze the cut cookies for 15 minutes before baking. This helps them maintain shape during baking.
- Cut Faces: Remove cookies from freezer. Using a paring knife, carefully cut out jack-o’-lantern faces on half of the cookies. If dough softens, freeze again before baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, until the cookies are set but not browned. Let them cool completely on wire racks.
- Prepare Frosting: While cookies bake and cool, beat softened cream cheese and powdered sugar with a hand mixer until smooth. Add vanilla extract and a pinch of kosher salt, and mix until creamy.
- Assemble Sandwiches: Flip the solid pumpkin-shaped cookies (without faces) over and spread a generous layer of cream cheese frosting. Top each with a face-cut cookie to complete the jack-o’-lantern look and gently press to sandwich together.
Notes
- Ensure dough is well chilled before rolling to prevent spreading and help cookies hold shape.
- If dough or cookies become too soft while working, place back in fridge or freezer briefly.
- Use a sharp paring knife to carefully cut face details for clean, precise jack-o’-lantern designs.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Allow assembled sandwich cookies to come to room temperature before serving for the best flavor and texture.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
