Soft Molasses Sandwich Cookies with Pumpkin Cream Cheese Filling
Perfectly spiced soft molasses cookies sandwiched with a rich pumpkin cream cheese filling. This cookie will give you all the Fall vibes!
Ingredients
Molasses Cookies
- 2 ½ cups All-Purpose Flour
- 2 tsp Baking Soda
- 1 ½ tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter softened to room temperature
- 1/2 cup Unsulphured Molasses
- 1/2 cup Dark Brown Sugar
- 1 Egg room temperature
- 1 tsp Pure Vanilla Extract
- 1/3 cup Granulated Sugar for rolling the cookies
Pumpkin Cream Cheese Filling
- 4 oz Cream Cheese softened to room temperature
- 6 tbsp Unsalted Butter softened to room temperature
- 1 cup Powdered Sugar
- 1/2 tsp tsp Pure Vanilla Extract
- 1/2 cup Pumpkin Puree room temperature
- 1/2 tsp Pumpkin Spice
Instructions
Molasses Cookies
- Preheat oven to 350°F(180C).
- Line two large baking sheets with parchment paper and set aside.
- In a medium bowl stir together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt. Set aside.2 ½ cups All-Purpose Flour, 2 tsp Baking Soda, 1 ½ tsp Ground Cinnamon, 1 tsp Ground Ginger, 1/2 tsp Ground Nutmeg, 1/4 tsp Ground Cloves, 1/2 tsp Salt
- Using a hand/stand mixer fitted with the paddle attachment, cream the unsalted butter and dark brown sugar on medium/high speed until smooth for about 2 minutes. Scrape the bowl when necessary.1/2 cup Unsalted Butter, 1/2 cup Dark Brown Sugar
- Add the unsulphured molasses and pure vanilla extract and mix until combined.1/2 cup Unsulphured Molasses, 1 tsp Pure Vanilla Extract
- Incorporate the egg.1 Egg
- Add the dry ingredients mixture and mix until evenly incorporated. The dough should be sticky but manageable.2 ½ cups All-Purpose Flour, 2 tsp Baking Soda, 1 ½ tsp Ground Cinnamon, 1 tsp Ground Ginger, 1/2 tsp Ground Nutmeg, 1/4 tsp Ground Cloves, 1/2 tsp Salt
- Fill a small bowl with the granulated sugar.1/3 cup Granulated Sugar
- Roll the dough into balls (1-inch diameter) and then roll each ball into the bowl with granulated sugar coating all sides. If the dough is very sticky, pop in the refrigerator for 15 minutes.
- Transfer cookie balls into prepared baking sheets leaving about 2 inches between each of them. The cookies will spread while baking.
- Bake for 8 to 10 minutes until the cookie edges are set and the top of the cookies are cracked.
- Remove from oven and let them cool in the baking sheets for 5 minutes before transferring to a cooling rack. Chill cookies completely before filling.
Pumpkin Cream Cheese Filling
- Using a hand/stand mixer fitted with the paddle attachment, cream the cream cheese and unsalted butter on medium/high speed until smooth.4 oz Cream Cheese, 6 tbsp Unsalted Butter
- Add the powdered sugar and pure vanilla extract and mix until incorporated, scraping down the bowl when necessary.1 cup Powdered Sugar, 1/2 tsp tsp Pure Vanilla Extract
- Mix in the pumpkin puree and pumpkin spice until just combined.1/2 cup Pumpkin Puree, 1/2 tsp Pumpkin Spice
Assemble Cookies
- To assemble the molasses sandwich cookies, place a scoop of pumpkin cream cheese filling on the flat side of the cooled cookie. Top it with the flat side of the second cookie to make a sandwich.
- Serve chilled. Enjoy!
Notes
- If the dough is quite sticky, pop in the refrigerator for 15 minutes. The dough will be easier to handle.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Do not overbake the cookies as they will turn out hard. The tops will look unbaked but they will set as they are cooling down.
- Make Ahead & Storage Instructions: You can make the cookies ahead of time and store at room temperature sealed tightly. On the same day prepare the pumpkin cream cheese filling and assemble the cookies.
- Store any leftover cookies in the refrigerator covered airtightly. The cookies will keep fresh for up to 2 days. You can keep them for longer but bear in mind that the cookies will start getting softer and soggier.
- Soft molasses sandwich cookies will freeze well up to 3 months in an airtight container or a freezer safe plastic bag.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Nutrition
Calories: 354kcalCarbohydrates: 57gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 143mgPotassium: 294mgFiber: 1gSugar: 26gVitamin A: 2148IUVitamin C: 1mgCalcium: 62mgIron: 2mg
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