Ginger Snap Pumpkin Butter Cookie Sandwiches

Ginger Snap Pumpkin Butter Cookie Sandwiches

Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.

Combine the almond flour, coconut flour, baking powder, cinnamon, ginger, and salt in large mixing bowl. Whisk together to evenly distribute the ingredients. Add the coconut oil, maple sugar, vanilla, and eggs and beat or mix until a dough has formed.

Dust work surface with almond flour and lay the dough out, pressing it down until it is about ½ inch (12 mm) thick.

Using a cookie cutter, cut the dough into circles. No cookie cutter? Use a lid to a spice jar or small mason jar. This should create around 40 small cookies.

Place about 20 of the cookies on the prepared baking sheet, about ½ inch (12 mm) apart and bake for 5 minutes. Immediately remove the cookies and place on a rack to cool. Repeat with another batch of 20 cookies.

While the cookies cool, make the pumpkin butter. Place the pecans in a food processor and puree until smooth. Then add pumpkin puree and maple syrup and puree until well combined.

Melt the chocolate in a double boiler over medium-low heat.

Assemble the sandwiches: Spread about 1 tablespoon of the pumpkin butter onto a cookie and top it off with another cookie. Then use a spoon to drizzle a bit of chocolate over each cookie sandwich. Store in an airtight container in the refrigerator. These will keep for about 3 to 4 days.

Pumpkin Ice Cream Sandwiches with Gingersnap Cookies

Oh. My. Goodness. These are hands down one of my new favorite desserts in the world.

This week Maria and I are teaming up to bring you 2 more fabulous new recipes! She created these amazing Cinnamon Sugar Caramel Corn and I made the Pumpkin Ice Cream Sandwiches with Gingersnap Cookies! (say that 10 times fast!)

I have been in a total baking mood for the past few weeks since its getting a tad bit cooler and I am ready for the holidays (I have already planned the 3 desserts I am making for Christmas, one of which is a Chocolate Smore Pie!) Have I mentioned that I am obsessed with the holidays – I will probably bust out the Christmas music sometime late next week, much to my boyfriends dismay, and start roasting chickens and making dozens and dozens of cookies. And then he will tell me I am crazy and its only the first week of November and I’ll just sulk in the kitchen with my cookies. Anyways, why did I start talking about the holidays? Oh, its because of these cookies…

These gingersnap cookies are the best and I used a recipe that we used from Culinary School Graduation. They are to die for. Literally they taste like Christmas and they work well with any number of toppings… one of my personal favorites is a Gingersnap cookie topped with a small spoonful of lemon curd or mousse… oh who am I kidding… make that a LARGE spoonful (so large that you can’t even see the cookie)

These are total crowd pleasers too – and they are small enough where you can gobble them up quickly and not look like a total glutton – I tend to have that problem at times.





And be sure to check out Maria’s Cinnamon Sugar Caramel Corn at Two Peas and Their Pod

Recipe Summary

  • 1 cup unsalted butter, softened
  • ½ cup packed light brown sugar
  • 1 egg yolk
  • 2 ¼ cups all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ cup canned pumpkin
  • 2 tablespoons maple syrup
  • 1 tablespoon water
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground ginger
  • pinch salt
  • pinch ground cloves
  • ½ 8 ounce package cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 8 ounces dark chocolate pieces
  • 1 tablespoon coconut oil or shortening

For shortbread, in a large mixing bowl beat 1 cup butter and the brown sugar until light and fluffy, about 3 to 5 minutes, scraping bowl. Add the egg yolk and beat on low speed until combined.

In a medium bowl whisk together the flour, cornstarch and salt. Add half of the flour mixture to the butter mixture and beat on low speed until combined. Add the remaining flour mixture and beat until combined. Stir, if necessary, to ensure that not flour bits remain in the bottom of the bowl.

Line a large baking sheet with parchment paper. Lightly flour parchment. Place dough on the parchment and using a rolling pin, roll out dough to 1/4-inch thickness. Cover with plastic wrap and chill at least 1 hour.

Preheat oven to 300°F. Line cookie sheets with parchment paper set aside.

Remove dough from refrigerator. Slide the parchment onto a work surface. Remove plastic wrap. Use a 3-inch to 3 3/4-inch pumpkin-shaped cookie cutter to cut out dough. Place 1 inch apart on the prepared cookie sheets. Use a paring knife, score lines on the pumpkin cutouts. Bake 20 to 25 minutes or until the edges and bottoms of the cookie are just lightly browned. Remove and allow to cool on the cookie sheet for 15 minutes before removing to a wire rack. Cool completely.

For filling, in a small saucepan combine the pumpkin, syrup, water, cinnamon, nutmeg, ginger, salt, and cloves. Stir over medium heat until thoroughly combined and just starts to bubble. Reduce heat and cook, stirring often, for 5 minutes. The mixture will be thick. Remove and transfer to a small bowl. Chill until cooled.

In a large mixing bowl beat cream cheese for 1 minute or until smooth. Add 2 tablespoons butter and beat until combined. Add cooled pumpkin mixture. Beat until combined and smooth. Add 1 1/2 cups powdered sugar and beat until combined. Add remaining powdered sugar and beat until smooth and thickened. Transfer to a small bowl, cover, and chill thoroughly.

For chocolate dip, in a small saucepan heat chocolate and oil over low heat until melted and smooth.

To assemble, dip each pumpkin cookie, stem side down, into chocolate to coat about 1/3 of the tops. Allow excess to drip off. Place on parchment paper and allow to stand until set. Chill to set, if necessary. Spread about 2 tablespoons filling onto the flat side of half of the cookies. Top each with a remaining cookie, flat sides down. Chill for 1 hour until filling is set before serving.

Recipe Summary

  • 2 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons baking soda
  • ½ teaspoon fine salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 12 tablespoons unsalted butter, softened
  • ⅔ cup white sugar
  • ⅓ cup finely minced candied ginger
  • ¼ cup molasses
  • ½ teaspoon vanilla extract
  • 1 large egg, beaten
  • ½ cup white sugar, or as needed for rolling cookies

Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.

Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.

Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick sprinkle with a pinch more sugar.

Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

Leigh Needham

Make a delicious pumpkin butter caramel by adding 4 tablespoons pumpkin butter, 1 packed cup brown sugar, 1/2 cup half-and-half, and a pinch of salt into a saucepan over medium-low heat.

Whisk the ingredients together gently for about 5-7 minutes until the mixture thickens. Add a tablespoon of vanilla extract and cook it for another minute until it is thick to your liking. Drizzle it over a couple scoops of vanilla ice cream.

Recipe Summary

  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup shortening
  • 1 cup white sugar
  • 1 egg
  • ¼ cup dark molasses
  • ⅓ cup cinnamon sugar

Preheat oven to 350 degrees F (175 degrees C).

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

The magazine version of this recipe uses 2 tablespoons cinnamon mixed with 2 teaspoons sugar to coat the cookies before baking.

Ginger Snap Pumpkin Whoopie Pies

Ginger Snap Pumpkin Whoopie Pies &ndash Just in time for your Halloween party or autumn gathering, here&rsquos a boozy treat bursting with fall flavors. But be careful &ndash it&rsquos hard to eat just one!

Did you think I was going to let the fall season slip by without doing at least one pumpkin dessert? Certainly not! I don&rsquot have that kind of self control when it comes to baked from scratch, festive, seasonal treats. This may be a &ldquohealthy recipe&rdquo blog for the most part, but I&rsquom not a stick in the mud!

I recently served these Ginger Snap Pumpkin Whoopie Pies at a beer tasting that Dan and I attended. Affectionally called Flight of the Pumpkin, it&rsquos become an autumn tradition hosted by Mike over at Dadsigner. If you&rsquore a parent (or grandparent) of a little one, and you care about quality and design, I think you&rsquoll find his blog pretty fab! These whoopie pies were a huge hit at the party. You can&rsquot go wrong with boozy icing sandwiched between two spiced pumpkin cakes! Head over to my husband&rsquos post on How To Taste Craft Beer to see the awesome beers that paired so well with these whoopie pies.

For my boozy icing, I selected Snap Liqueur, which is produced by Art in the Age, based in my beloved Philly. You know &ndash keeping it local! This recipe was pretty much written around the requirement that it would include Snap and that the alcohol wouldn&rsquot get cooked out. It&rsquos such a lovely liqueur that&rsquos flavored a bit like, well, a ginger snap! Along with the local liqueur, this recipe can be made extra locavore by making your own pumpkin puree.

For everyone headed to costume and fall parties this weekend, have a happy and safe time and stay away from cheap candy. Instead, eat lots of yummy pumpkin treats!

I&rsquove got the BEST fall dessert coming this week. It starts off with these easy Moravian Ginger Cookies, then they get used to make a crust for a pumpkin cheesecake and then that gets topped off with candied pepitas, whipped cream, and more ginger snap cookies. I served it at a family gathering and everyone loved it!

Who doesn&rsquot love a good ginger snap cookie? I like them soft and pillowy, as well as crunchy. These cookies had a nice snap to edge, but were still chewy in the middle. I enjoyed a few while binge watching Netflix.

What&rsquos even better is making little ice cream sandwiches with these Moravian Ginger Snaps. Simply put a small scoop of vanilla ice cream on one and make a sandwich. You can make a bunch and store them in the freezer to enjoy on movie night.

Fall is the time for picking apples and pumpkins &ndash it brings fall festivals and hot air balloon rides. Fall ushers in cozy sweaters and fuzzy boots, bon fires and warm blankets. Have you gotten out your fuzzy slippers yet? I have!

Do you love fall? I admit, it&rsquos a nice change in pace from summer. I&rsquom enjoying the cooler nights, leaving the windows open, and not sweating while I eat.

Snack on some yummy Ginger Snap Cookies this fall while snuggled up on the couch in a warm blanket with your family, while everyone enjoys their favorite TV show.

This post is part one of a three part series including an Easy Pumpkin Cheesecake and this Pumpkin Spice Cheesecake.

9 Delicious Things To Do With A Jar Of Pumpkin Butter

Fall's in full swing, which means our dear pumpkin has reared its orange, bulbous head to flavor everything edible. Everyone is thrilled. Not to be overlooked or underused is pumpkin butter, the sweet, versatile condiment that can be served atop or mixed in with virtually all meals -- from pancakes to sopressata to pudding.

Get the Spiced Pumpkin Butter recipe by Teenie Cakes

You can find pumpkin butter at the grocery store (Trader Joe's is a fan favorite -- it's seriously sweet), or make it at home with pureed pumpkin, apple cider and pumpkin spice galore. Once you've got the goodness in your possession, begin to dream of all the ways you can include it in your daily eats. Here are some ideas to get you started:

Introduce it to your breakfast.
Guarantee waking up on the right side of the bed by adding pumpkin butter to your morning meal. Oats, yogurt and waffles deserve to be topped with the stuff.

Spiced Pumpkin Butter Yogurt Parfait With Pumpkin Pecan Granola

Get the recipe by Teenie Cakes

Hearty Pumpkin And Almond Butter Oatmeal

Pumpkin Spice Pancakes With Pumpkin Butter

Spread it on a sandwich.
The jam-like ingredient pairs perfectly with bread -- go savory, swap it with your standard grape jelly for a twist on the classic PB&J or craft yourself an elegant sweet by adding some chocolate to the mix.

Pumpkin, Chocolate & Brie Grilled Cheese

Pumpkin Butter, Sopressata & Goat Cheese Panini

Peanut And Pumpkin Butter Apple Sandwich

Make the most autumnal desserts ever.
Yes, you can eat pumpkin butter with a spoon and call it dessert. And you can also meld it into your classic brownie, cookie and cake recipes to let everyone know you are the chancellor of fall.

Pumpkin Butter Dessert Bars

Cheesecake-Topped Brownies With Pumpkin Butter Swirl

Pumpkin Butter Cups

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Pumpkin Cookie Butter Ginger Sandwich Cookies

Pumpkin cookie butter buttercream gets sandwiched between two soft, spicy ginger cookies.

Yield: 15 cookies

Total Time: 4 hours 12 minutes

Prep Time: 4 hours

Cook Time: 12 minutes



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 stick unsalted butter, at room-temperature
  • 3/4 cup brown sugar
  • 1/4 cup molasses
  • 1 egg, at room-temperature
  • 2 teaspoons vanilla extract

Buttercream Filling:

  • 1 stick unsalted butter
  • 2 tablespoons pumpkin cookie spread (such as Amoretti)
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract



  1. In a small bowl, whisk together the dry ingredients. Set aside.
  2. In the bowl of a stand mixer, cream the butter and brown sugar until pale in color and fluffy, about 3 minutes. Scrap down the sides of the bowl. Add the molasses and mix until combined. Add the egg and vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed.
  3. With your mixer on low, slowly add the dry ingredients. Mix until the dough just comes together (do not over mix). Transfer the dough to a bowl and cover. Place the dough in the refrigerator for at least 4 hours or over night.
  4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat. Shape the dough into 1-inch balls. Place the dough balls 3 inches apart on the baking sheet. Bake for 10-12 minutes (no longer).
  5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Spread a generous amount of the buttercream filling on one half of the cookie, about 1/2 tablespoon per cookie. Place the other cookie on top and gently squeeze until a bit of the buttercream peeks out.
  7. Store the cookies in an airtight container for up to 3 days.

Buttercream Filling:

  1. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream butter and cookie spread until creamy.
  2. Turn the mixer down to low speed and slowly add the powdered sugar. Once all the powdered sugar has been added, turn the mixer up to medium-high speed and mix until smooth and creamy, about 1 minute. Scrape down the sides of the bowl.
  3. Add the vanilla extract and mix until combined.

Disclosure: This recipe was developed for the lovely folks at Amoretti. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.

Ginger Pumpkin Pie

1. Make the crust: Preheat oven to 375°F. Process gingersnaps in a food processor until fine crumbs form, 20 to 25 seconds. Add brown sugar, salt, and ground ginger pulse to combine, 5 or 6 times. Add butter and pulse until combined, 10 to 12 times. Press in bottom and up sides of a 9-inch deep-dish pie plate. Freeze 30 minutes. Bake until dry to the touch and fragrant, 12 to 14 minutes. Cool completely on a wire rack.

2. Make the filling: Reduce oven temperature to 350°F. Whisk together granulated sugar, salt, cloves, cinnamon, and ground ginger in a bowl until combined. Whisk in pumpkin, half-and-half, eggs, and fresh ginger just until combined. Pour into prepared crust.

3. Bake until filling is set (it may jiggle slightly in very center), shielding crust with foil after 30 minutes to prevent excessive browning, 60 to 70 minutes. Cool completely on a wire rack. Serve at room temperature or chilled, topped with whipped cream and candied ginger.