My mother was never much of a cook. Actually she was (and still is) a registered, card-holding non-cook. The one time of year where she would break her vows to not come into the kitchen was the holidays. As soon as the calendar flipped to December, you would find my mom spending all of her spare time in the kitchen whipping up batch after batch of endless varieties of Christmas cookies. She would make plates containing some of each type to hand out to all of our family’s friends around the community, teachers and co-workers. She put her love, time and gratuity into those delicious plates that gave everyone loads of delicious joy… and I think it pretty much gives her a pass for all the TV dinners my sister and I ate as kids. (I love you , Mom! You’re the best!)
Nowadays I’m all grown up and carry on my mom’s tradition of handing out plates of goodies during the holidays. These pumpkin pie spice swirled sugar cookie sandwiches with pumpkin cream cheese buttercream are at the top of my favorites list for this years collection. Winning over the Coquito frosted sugar cookies only by a narrow margin due to my intense love of all things pumpkin. I hope you guys love them too!
*This post is sponsored by Pillsbury. All content and opinions shared are my own.
For the Cookies:
1/3 cup (packed) light brown sugar
1 tbsp pumpkin pie spice
1 (16.5 oz) package of Pillsbury Sugar Cookie Dough, very cold
flour, for dusting
For the Pumpkin Buttercream Filling:
8 oz cream cheese, at room temperature
4 oz butter, at room temperature
3 cups powdered sugar, sifted
1 tsp pure vanilla extract or vanilla bean paste
1 tsp pumpkin pie spice
1/4 tsp salt
1/3 cup pumpkin puree (not pumpkin pie filling)
Start the cookies:
Add brown sugar and pumpkin pie spice to a mixing bowl and stir to combine. Set aside. Dust a clean work surface with flour. Remove cookie dough from package and place on dusted surface. To prevent sticking, dust the cookie dough and a rolling pin with flour. Using the rolling pin, roll cookie dough into about a 12"x8" rectangle. Sprinkle the seasoned brown sugar mixture evenly over the top of the dough. Lengthwise carefully fold one edge of the dough over and begin rolling the dough back into a tight log. Wrap dough log tightly in plastic wrap then place in the freezer to chill for at least 1 hour.
While the cookie dough is chilling, make the filling:
In a large mixing bowl, beat or whisk together the cream cheese and butter until fully combined, smooth and fluffy. Add powdered sugar and continue beating until smooth and fully incorporated. Add the remaining ingredients for the filling. Continue beating until fully incorporated and fluffy. Place in fridge and chill for at least 1 hour before using.
Both initial steps may be done up to 2 days in advance.
When ready to bake the cookies, preheat oven to 350 degrees. Remove cookies dough log from plastic wrap and cut into 1/2" thick slices. Place dough slices on an ungreased sheet pan with at least 2" between each cookie. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool for 30 minutes before removing from pan with spatula.
Once cookies have cooled, remove pumpkin buttercream filling from the fridge. Spread about 1 1/2 tbsp of the buttercream evenly over the flat side of half of the cookies. Complete the cookie sandwich by placing an unfilled cookie over the top of the frosted ones. Cookie sandwiches may be stored, refrigerated in an air-tight container for 5 to 6 days.