September 27, 2014

Pumpkin Molasses Sandwich Cookies

These cookies are like . . . AMAZING.  The flavor is so comforting and screams Fall.  I am so glad I tried this recipe.  I usually shy away from cookies with molasses, but I never shy away from pumpkin recipes and I definitely never shy away from anything with frosting :)

Besides, I'm pretty sure I've never met a sandwich cookie I didn't like.
The cookies are so soft and when sandwiched together with cream cheese frosting it is hard to stop at just one.  They melt in your mouth at room temperature and they satisfy your sweet tooth when cold.

I WILL be making these again, soon.

Really . . . these are a MUST MAKE this Fall season.

You might also like:
Cinnamon Swirl Pumpkin Bread
Nutella Swirled Pumpkin Cookies
Pumpkin Spice Cupcakes with Whipped Spice Frosting
Soft Pumpkin Cookies with Chocolate Frosting
Pumpkin Molasses Sandwich Cookies
adapted from: My Baking Addiction
(Printable Recipe) or (Printable with Picture)

2 1/3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbl. pumpkin pie spice
8 Tbl. unsalted butter, room temperature
1 c. light brown sugar, packed
1/4 c. molasses
2/3 c. canned pumpkin puree
1 large egg
1/2 c. sugar, for rolling

In a medium bowl, whisk together the flour, baking soda, salt and pumpkin pie spice; set aside.  In a separate large bowl, beat the butter until smooth and creamy.  Add the brown sugar, molasses and pumpkin puree and beat for two minutes.  Mixture will look a little curdled and that is okay.  Add the egg and beat until combined.  Add the dry ingredients and mix just until combined.  If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating.  Dough is very soft.  Cover bowl with plastic wrap and refrigerate for at least one hour.  The dough is sticky, so the longer time it can chill, the easier it will be to work with.  

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.  Put the 1/2 cup sugar in a small bowl; set aside.  Use a small cookie scoop and scoop out dough, roll into a ball and roll in the sugar.  Repeat.  Place dough balls on prepared baking sheet.  Use the bottom of a glass and gently flatten the cookies a bit.  Sprinkle more sugar over the top of each dough circle.  Bake for 8-9 minutes.  Cool on cookie sheet for 5 minutes before moving to wire rack to cool completely.  Sandwich cookies together with cream cheese frosting.  Makes 24-26 sandwiches.  Store cookies in an air-tight container in the refrigerator.   

Cream Cheese Frosting
From: Jenn@eatcakefordinner
8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, softened
pinch of salt
1 1/2 tsp. vanilla
2 3/4 c. powdered sugar
1-2 Tbl. milk, as needed

Cream together butter, cream cheese, salt and vanilla.  Add one cup of powdered sugar and beat until combined.  Gradually add remaining powdered sugar, adding milk as needed, until desired frosting consistency is reached.  Spread between two cookies.  

Linked up at Weekend Potluck!


  1. I love the combination of flavors in these cookies! =)
    Pinned to my Cookie board.

  2. These look so scrumptious. I can't wait to try them!