Pumpkin spice shortbread sandwich cookies are the perfect autumn snack! Crisp, buttery pumpkin shortbread cookies filled with a layer of sweet cream filling, for a taste of autumn in every bite.
Do you ever play mind games with yourself? I do it all of the time. Little mental lines in the sand are drawn as a test of my own will power and fortitude. Mind you, these boundaries are of minor consequence–nothing huge or earth shattering–rather they are fleeting ideals that I try to uphold.
Things like I will only read one more chapter before going to sleep, or I refuse to turn the heat on in the house until November 1st, or I will not eat my weight in cobbler for breakfast. Most recently, it was I will not share a new pumpkin recipe before October 1st.
Obviously, I failed to adhere to that last one because here I am, sharing a pumpkin recipe on September 30th.
I am so weak!
When it comes to willpower, I’ve long ago made peace with the reality that I have very little–especially when baking is concerned. I was inspired to create this recipe upon daydreaming about Thanksgiving menus and pumpkin cake rolls. Man, I love a good cake roll! I may be able to make a pretty pie or decorate a neat looking cake, but filled cake rolls are my baking nemesis.
I love them. They hate me. I’ve come to terms with my baking shortcomings. I’ve begrudgingly moved on. If only cake rolls were as easy to make as cookies. I know cookies. Making cookies is as easy as falling off a log!
Oh, don’t even pretend that you’ve never fallen off a log before. I can’t be the only one!
Cookies are totally my BFF. Given my cake roll ineptitude, it wasn’t a huge leap to coax the same flavors of a pumpkin cake roll into sandwich cookies.
Pumpkin Spice Shortbread Sandwich Cookies are crisp, spiced pumpkin shortbread cookies with a generous layer of cream filling in between.
They practically ooze comforting fall flavors!
The recipe is simple and versatile. The cookie dough may either be rolled into a log and chilled for slice and bake refrigerator cookies, or rolled flat and cut with shaped cookie cutters. I chose a simple round cutter, but how seriously cute would these cookies be if cut into little pumpkin shapes? Little pumpkin shaped sandwich cookies would be perfect for a Halloween or Fall party.
While I may have failed in my own personal resolve to withhold a new pumpkin recipe until October 1st, I hope that you’ll forgive the indiscretion. After popping the first sandwich cookie into my mouth, I couldn’t wait to share it with you!
If you love these Pumpkin Spice Shortbread Sandwich Cookies as much as I do, then maybe–just maybe–I didn’t fail at all.
♥♥♥
Kirsten Kubert
Yields 6 1/2 dozen
Crisp, buttery pumpkin shortbread cookies filled with a layer of sweet cream filling for a taste of autumn in every bite.
Prep Time: 1 hour, 15 minutes (plus 1 hour chill time) Cook Time: 15 minutes Total Time: 2 hours, 30 minutes
2 hr, 15 Prep Time
15 minCook Time
2 hr, 30 Total Time
Save RecipeIngredients
- 1 ½ C. unsalted butter (3 sticks)
- 1 ½ C. powdered confectioner’s sugar
- 1 tsp. vanilla extract
- ¾ C. pumpkin puree (not pie filling), store bought or homemade
- 3 ½ C. all-purpose flour
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. allspice
- 1/8 tsp. ground nutmeg
- ½ C. unsalted butter, softened
- ½ C. vegetable shortening
- ½ tsp. vanilla extract
- 3 C. powdered confectioner’s sugar
Instructions
- Brown the butter in a small saucepan set over medium heat. The butter will melt, froth a bit, and then begin to brown on the bottom—do not stir the butter during this time. (About 5 minutes.) Once a few brown bits appear on the bottom of the pan, remove the butter from the heat, stir to loosen the bits, and let it stand until cool to the touch, but not solidified. (About 15 minutes.)
- Once the butter is tepid, combine it with the powdered sugar in a large mixing bowl, set on medium low speed. Stir in the vanilla extract, salt, cinnamon, ground ginger, allspice, and nutmeg. Gradually blend the flour into the butter mixture in 2-3 additions, mixing well in between.
- Lay a large piece of plastic wrap onto a clean, flat surface. Dump the dough onto the plastic wrap. Form the dough into a ball, and then press it into a rectangle about ½-inch thick. Wrap the dough tightly in the plastic wrap, and then pop it into the refrigerator for 1 hour, or until firm.
- Preheat oven to 350 degrees. Line several baking sheets with parchment paper or silicone baking mats; set them aside.
- Unwrap the chilled dough, and roll it out evenly on a floured surface to about a 1/8-inch thickness. Cut cookies with a 2-inch round cookie or biscuit cutter, placing them 2-inches apart on the prepared baking sheets, about 2 inches apart.
- Bake at 350 degrees for 10-12 minutes, or until the edges are very lightly browned. Remove from oven and cool for two minutes on the baking sheet before transferring to a wire rack to cool completely.
- Lay a large piece of plastic wrap onto a clean, flat surface. Dump the dough onto the plastic wrap. Form the dough into a long, 2-inch diameter log. Wrap the dough in the plastic wrap, and then pop it into the refrigerator for 2 hours, or until firm.
- Preheat oven to 350 degrees. Line several baking sheets with parchment paper or silicone baking mats; set them aside.
- Unwrap the chilled dough log. Slice the dough into 1/8–inch thick disks, placing them 2 inches apart on the prepared baking sheets.
- Bake at 350 degrees for 10-12 minutes, or until the edges are very lightly browned. Remove from oven and cool for two minutes on the baking sheet before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the filling by whipping the butter, shortening, and vanilla together to combine. Gradually blend in the powdered sugar. The filling should be like a medium-stiff frosting consistency—easily spreadable but not too runny or stiff. If too thick, thin with ¼ tsp. of milk at a time. If too thin, add ¼ C. of powdered sugar at a time to reach the desired consistency.
- Spread a thin layer of filling on the bottom side of one cookie, and then rest the bottom side of another cookie over it to make a sandwich cookie. Repeat with the remaining cookies and filling.
- Pumpkin Shortbread Sandwich Cookies may be stored at room temperature, lightly covered, for up to 3 days. Sandwich cookies will soften as they sit, so serve immediately after filling for optimal crunch.
Notes
Both the shortbread cookie dough and the filling may be made ahead of time and frozen in airtight freezer containers for up to 1 month prior to using. Simply thaw the dough and filling overnight in the refrigerator, and proceed as directed in the recipe.
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