Cutout Pumpkin Sandwich Cookies Recipes

PUMPKIN SANDWICH COOKIES

Steps:

• Heat oven to 350 degrees F.
• Combine flour, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside.
• Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and 1 teaspoon vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed.
• Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
• Combine all filling ingredients except powdered sugar in bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
• Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.

CUTOUT PUMPKIN SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; chill for 1 hour or until firm.
• On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a 3-in. pumpkin-shaped cookie cutter. Cut a 1-1/2-in. pumpkin from the center of half the cookies and remove (set aside small pumpkin cutouts to bake separately). Place on greased baking sheets. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites; sprinkle with almond mixture. Bake at 350° for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely.
• Spread 1-1/2 teaspoons of apricot preserves on the bottoms of the solid cookies; place cookies with cutout centers, almond side up, over filling.

CUTOUT PUMPKIN SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; chill for 1 hour or until firm. , On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a 3-in. pumpkin-shaped cookie cutter. Cut a 1-1/2-in. pumpkin from the center of half the cookies and remove (set aside small pumpkin cutouts to bake separately). , Place on greased baking sheets. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites; sprinkle with almond mixture. Bake at 350° for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely. , Spread 1-1/2 teaspoons of apricot preserves on the bottoms of the solid cookies; place cookies with cutout centers, almond side up, over filling.