Spiced Chocolate Pumpkin Sandwich Cookies

Spiced Chocolate Pumpkin Sandwich Cookies – Spiced dark chocolate sugar cookies with creamy pumpkin spice filling make a wonderful fall treat.

My sister hated pumpkin pie and pumpkin spice. I swear she had a bizarre mutation. Who doesn’t love pumpkin spice?

Well, that always meant more pumpkin pie for me and I was just fine with that. I’ll take any pumpkin dessert.

I decided to dress up my spiced chocolate pumpkin sandwich cookies by using a cookie stamp from King Arthur Baking Company. The cookie stamp was 3 inches in diameter so my cookies are a bit larger than the recipe suggests.

The baking time was the same but I did end up with fewer cookies (about 2 dozen).

The stamp makes beautiful cookies but it’s a lot more work. Rather than roll the dough out, I made 2″ balls that I flattened with the stamp. Freezing my stamp between batches helped prevent the dough from sticking to the stamp.

Yield: 3 dozen 2" Sandwich cookies

Spiced Chocolate Pumpkin Sandwich Cookies

Spiced Chocolate Pumpkin Sandwich Cookies
Prep Time 1 hour
Cook Time 9 minutes
Additional Time 55 minutes
Total Time 2 hours 4 minutes



  • 3 cups all purpose flour
  • ⅔ cup black cocoa
  • 1 ½ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon cloves
  • pinch cayenne pepper
  • 1 ½ cups salted butter, room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla

Pumpkin Cream Filling

  • ½ cup butter
  • ⅓ cup draind pumpkin puree (see note)
  • 1 teaspoon vanilla extract
  • 3 ½ cups sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cardamom



  1. Combine flour, cocoa and spices in a bowl.
  2. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla, scraping down sides and bottom of the bowl.
  3. With mixer on low speed, blend in 1/3 of the flour mixture. Scrape down the sides of the bowl and add the next third. Scrape down the sides of the bowl and add the last third.
  4. Form the dough into 2 discs, wrap in plastic wrap and refridgerate at least 45 minutes.
  5. Line cookie sheets with parchment paper and preheat oven to 350°F.
  6. Combine equal amounts of flour and cocoa to dust the surface and rolling pin. Roll dough to 1/4" thickness and cut with a 2" round cutter.
  7. Freeze for 10 minutes before baking.
  8. Bake for 9 minutes, let cookies cool on cookie sheet for 1 minute before transferring to a cooling rack.


  1. Beat butter and pumpkin together until smooth. Mix in vanilla and spices.
  2. Add powdered sugar 1/2 cup at a time, scraping the bowl. Then beat at medium for a minute.


  1. Put a heaping teaspoon of filling on the top of one cookie and place the second cookie on top. If your cookies are larger than 2", then you will need more filling for each one. There will be extra filling.
  2. Chill cookies to set and bring to room temperature before serving.


To drain pumpkin, line a strainer with cheesecloth and put the pumpkin in. Set the strainer in a bowl leaving several inches between the strainer and the bowl. Put a plastic lid on top and set a can on top to weight it down. Leave overnight.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 249Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 86mgCarbohydrates: 37gFiber: 1gSugar: 28gProtein: 2g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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