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Pumpkin Sandwich Cookies with Brown Butter Buttercream

Soft, spiced, creamy & perfect for fall!

These Pumpkin Sandwich Cookies with Brown Butter Buttercream are the ultimate fall treat — soft, fluffy, warmly spiced pumpkin cookies filled with a nutty, rich brown butter frosting. Perfect for autumn gatherings, Thanksgiving dessert tables, or cozy weekend baking! 🍁✨

🎃 Why You’ll Love These Pumpkin Sandwich Cookies

These Pumpkin Sandwich Cookies with Brown Butter Buttercream are the perfect fall treat — soft, cake-like, warmly spiced, and filled with an incredibly rich and nutty brown-butter frosting.

Muller

Pumpkin Sandwich Cookies with Brown Butter Buttercream

These soft, cake-like pumpkin cookies are filled with a rich brown butter buttercream that adds warm, nutty depth and irresistible creaminess. Perfect for fall gatherings, bake sales, Thanksgiving, or anytime you crave a seasonal pumpkin treat. Easy to assemble, freezer-friendly, and always a crowd favorite! 🍂🎃
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Prep Time 20 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings: 18
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups pure pumpkin puree (not pie filling)
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¾ cup unsalted butter (1 ½ sticks), softened
  • 1 cup packed light brown sugar
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoon whole milk
  • 1 cup unsalted butter (2 sticks)
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons buttermilk

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Fine mesh strainer
  • Baking sheets
  • parchment paper
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (177°C).
  2. Line two baking sheets with parchment paper.
  3. Add pumpkin puree to a fine mesh strainer. Let sit 10–15 minutes to remove excess moisture.
  4. In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger.
  5. In another bowl, cream softened butter, brown sugar, and granulated sugar for 2 minutes.
  6. Add the egg and mix for 1 minute.
  7. Mix in strained pumpkin and milk.
  8. Gradually add dry ingredients to wet mixture on low speed. Mix until just combined — dough will be thick and sticky.
  9. Scoop dough (2 tbsp each) onto lined baking sheets, spacing 2 inches apart.
  10. Bake for 14–15 minutes, until edges are set but centers are soft.
  11. Cool completely on racks.
  12. Melt butter in a saucepan over medium heat. Cook 5–7 minutes until butter browns and smells nutty.
  13. Pour into a heat-safe bowl, including browned bits. Chill 20–30 minutes.
  14. Whip chilled butter for 1 minute.
  15. Add powdered sugar and vanilla.
  16. Add buttermilk 1 tablespoon at a time until smooth.
  17. Whip 1–3 minutes until fluffy.
  18. Spread or pipe buttercream onto the bottom of one cookie.
  19. Top with a second cookie.
  20. Repeat with remaining cookies.

Notes

  • Cookies must be completely cooled before adding buttercream.
  • For a thicker filling, reduce buttermilk slightly.
  • For extra pumpkin spice flavor, add ½ tsp more cinnamon.

Storage & Make-Ahead Tips:

  • Room Temp: Store in airtight container 1–2 days.
  • Refrigerate: Up to 5 days (firmer buttercream).
  • Freeze: Wrap individually + freeze up to 2 months. Thaw at room temp.

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