Pumpkin Sandwich Cookies

pumpkin sandwich cookies

It’s that time of the year again – Fall baking and Halloween countdown is ON! Only 3 weeks left! While planning on your kiddos trick-or-treating costumes or making plans for adult Halloween parties, make sure you got some time to bake some delicious treats! Like these MELT-IN-YOUR-MOUTH, shortcrust cookies filled with pumpkin pastry cream!

pumpkin sandwich cookies

You have the full control of how creepy or cute these pumpkins turn out! Cutting out faces is easy when the dough is hard and you can get great sharp edges cutting it straight from the freezer. Painting the cookies instead of dying the dough, allows you to use multiple colours and select the parts you want to be painted. pumpkin sandwich cookies

The cookies are lightly spiced with various spices that you can find in Pumpkin Spice and if you do have a ready spice blend – feel free to use it instead -3/4 teaspoon for the shortcrust pastry and 1/2 teaspoon for the pastry cream recipe.

We’ve made a short video of the steps of the cookies, cutting out the faces, painting and filling – hope you like it and remember sharing is caring 🙂 Comments and questions welcome and if you do try this recipe, please send us your feedback, I’d love to see pictures of your creations – don’t forget to tag BakingInPink on Facebook and/or Instagram.

Pumpkin Sandwich Cookies
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Lightly spiced shortcrust pastry cookies filled with pumpkin pastry cream.
Servings Prep Time
10sandwich cookies 30minutes
Cook Time Passive Time
16minutes 1hour
Servings Prep Time
10sandwich cookies 30minutes
Cook Time Passive Time
16minutes 1hour
Pumpkin Sandwich Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Lightly spiced shortcrust pastry cookies filled with pumpkin pastry cream.
Servings Prep Time
10sandwich cookies 30minutes
Cook Time Passive Time
16minutes 1hour
Servings Prep Time
10sandwich cookies 30minutes
Cook Time Passive Time
16minutes 1hour
Ingredients
  • Shortcrust pastry cookies
  • 120 grams unsalted butter cold, cut into cubes
  • 240 grams all purpose flour
  • 120 grams powdered sugar
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 48 grams egg yolks
  • 15 milliliters water
  • 1/2 teaspoon orange food colouring gel mixed with few drops of water
  • 1/8 teaspoon brown food colouring gel mixed with few drops of water
  • Pumpkin pastry cream
  • 200 milliliters milk
  • 48 grams egg yolks
  • 48 grams sugar divided
  • 20 grams corn flour
  • 20 grams pureed pumpkin
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
Servings: sandwich cookies
Units:
Instructions
  1. Sift flour and powdered sugar and place in a mixing bowl with butter, then add baking powder, spices and salt.
  2. By using a flat beater start mixing on low speed and gradually increase to medium speed, mixing until resembles sandy crumbs.
  3. Add egg yolks and water and continue to mix only until incorporated.
  4. Remove from mixer and divide to two. Then place the dough on a parchment paper and place another parchment paper on top and flatten it by using a rolling pin to thickness of 4mm (0.15 inch). Repeat for the second part of the dough.
  5. Place flatten dough sheets in freezer for 30-45 minutes.
  6. Meanwhile prepare pumpkin pastry cream, start by measuring the ingredients placing milk and half of the sugar in a sauce pan and remaining ingredients in a mixing bowl.
  7. Place the saucepan over low heat and cook until the sugar has dissolved.
  8. In mixing bowl whisk the eggs with remaining sugar, cornflour, flour, pureed pumpkin, spices and vanilla extract.
  9. Add hot milk into the mixture in small additions while whisking, until all incorporated and pour into the saucepan.
  10. Return to heat and boil while continuously whisking until the custard thickens.
  11. Remove from heat, strain and pour onto flat surface over plastic wrap, cover and refrigerate for at least an hour.
  12. Preheat oven to 160ºC (320ºF).
  13. Working on one sheet at time, take the dough from freezer and cut cookies by using a pumpkin shaped cookie cutter.
  14. For pumpkin face carvings, cut out triangular pieces for the eyes and nose and zigzag or smiling mouth by using a small paring knife. You can smoothen the edges and draw lines for the stem by using fondant tools. Cut out faces on half of the cookies cut from one sheet.
  15. Paint the stem of cut out cookies with brown food colouring mixed with water and paint the rest of the pumpkin with orange food colouring mixed with water.
  16. Bake in preheated oven for 15-16 minutes, until lightly browned.
  17. Repeat steps #13 to #16 for the second sheet of the cookie dough.
  18. Allow the cookies to cool before filling.
  19. Place the chilled pastry cream in a bowl and whisk until smooth.
  20. Place the pastry cream in a piping bag, cutting medium hole in the end or using a round piping tip.
  21. Pipe pumpkin pastry cream onto cooled non coloured cookie and place a cookie with cut out pumpkin face on top to make into a sandwich. Carefully press so that the filling reaches the holes, making the "carvings" pop!
  22. Plate, serve and enjoy!! it's no trick - it's a treat!
Recipe Notes

If the dough softens too much while working on the cut outs, pop the cookies in the freezer for a few minutes and then continue.

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