Pumpkin spice sugar cookies with chocolate cream are such a fun fall dessert! These are perfect for kids and adults.
It’s the day after Labor Day, and you know what that means…put away your white clothes and bring out all the pumpkin recipes.
Pumpkin spice sugar cookies with rich chocolate buttercream filling…is your mouth watering yet?
MY LATEST VIDEOSThese were not only super delicious, but they were also so fun to make. Cookie cutters + frosting + two kitchen helpers = so much fun in the kitchen. These buddies of mine just love to help me with cookie baking!
And cookie-eating, too! These were a big hit with everyone.
I wanted to try a new kind of pumpkin cookie – I usually make a softer pumpkin cookies with chocolate chips which is so good, but I wanted to do something new.
I decided to add pumpkin spices and a little pumpkin puree to a basic sugar cookie recipe. The pumpkin puree kept these sugar cookies a little softer, which made them perfect for layering with a rich chocolate buttercream. These pumpkin spice sugar cookies are a perfect treat to enjoy with a cup of tea on a cool day!
This is the best cookie recipe to make on a cool fall weekend! I used a small 1 1/2 inch round cookie cutter. If you use a different size or shape your baking time will vary.
Pumpkin Spice Sugar Cookies with Chocolate Cream.
Ingredients
For the cookies:
- 1/2 cup vegan buttery spread
- 1/2 cup organic cane sugar
- 3 Tablespoons pure pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend or regular all-purpose flour if you are not gluten free
- 1/8 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- cinnamon sugar for dusting
For the chocolate buttercream filling:
- 5 Tablespoons vegan buttery spread
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 2 1/2 Tablespoons non-dairy milk
Instructions
In a medium sized bowl combine the gluten free flour blend, salt, cinnamon, ground ginger, and nutmeg and whisk together.
- In a large bowl, cream the vegan buttery spread and the organic cane sugar until light and fluffy. Add the pumpkin puree and vanilla extract and mix until combined.
Add the dry ingredients a little at a time while mixing on low speed. The dough will be thick.
- Pat the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for an hour.
- Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
- Prepare a surface for rolling out the dough: Put down parchment paper and dust with flour. Coat the rolling pin with flour. Roll the dough out to about 1/4 inch thickness. Cut out round shapes using a 1 1/2" cookie cutter. Place cookies on the prepared cookie sheets. You should have about 36 cookies.
- Bake at 350 degrees for about 10-12 minutes, until cookies are lightly golden brown. Remove from oven and dust with cinnamon sugar. Let cool on wire racks.
- When the cookies are cool, make the frosting: Place the powdered sugar and cocoa powder in a fine mesh sieve and set aside.
- Put the vegan buttery spread in a mixing bowl and beat until fluffy, then sift in the powdered sugar and cocoa powder a little at a time, alternating with a little bit of non-dairy milk.
- Repeat until you have used up all of the cocoa powder and powdered sugar. The frosting will be thick.
- Spoon the frosting into a pastry bag fitted with a 1M star tip. Pipe the frosting onto a cookie and place another cookie on top to make a sandwich. Alternately, just spread the frosting onto the cookies.
- Store finished cookies in the refrigerator.
Recipe Notes
I used Bob's Red Mill 1-to-1 Gluten Free Baking Mix for this recipe. Most gluten free mixes should work well. If you are not gluten free, all-purpose flour will work well.
Put these pumpkin spice sugar cookies at the top of your fall baking list! :) I think you’ll love them.
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Nice thing you’ve added thanks for it.
These are amazing! I made a batch Saturday my boys and I ate them all up before we could frost them! Just made another batch going to hide these and frost them for a party this weekend. My son suffers from multiple food allergies and sensitiveness this recipe covers everything. I used enjoy life gf all purpose flour and earth balance coconut butter. Thank you for this amazing recipe!
Yay! I’m so happy to hear that! Thank you for letting me know.
These are adorable! I bet I could eat a dozen. Thats awesome that even though adding the pumpkin puree to the sugar cookie dough they still retained a cut out shape.
These cookies look amazing! So yummy, and so pretty, too!
I would love to dig into these right now. Pinning!
I can take down a whole stack of these cookies, Kelly! They look fantastic!
pumpkin + Chocolate = heaven! :)
These cookies look amazing!! Perfect for fall and I think would make a great cookie for a festive fall party. Yum! :-)
Pumpkin and chocolate are a fav combo of mine – but I’ve never had mouthwatering pumpkin spice cookies sandwiched with a decadent chocolate cream before – these are not only totally delicious – they look so darn adorable too!
OMG!! I want these now!!!!
Pumpkin sugar cookies is an amazing idea in itself, but sandwiching a chocolate filling between?? Totally a winner. ;) These are just so cute, Kelly!
These cookies look amazing, Kelly! I love the pumpkin cookie and chocolate filling. Sounds just perfect!
That will fool any non-veganer ;)
Yes! Put pumpkin in all the things! So excited that fall baking is here. These little cookies are so darn CUTE!
These are so clever and cute! I love the pumpkin/chocolate combo and would love to snack on these with my morning coffee! :D