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These fall sandwich cookies are as pretty as they are tasty. A simple buttery cutout dough with a hint of pumpkin flavoring gets sandwiched with a swirl of chocolate frosting and a sprinkle of fall leaf sprinkles. They’re perfect for book club, classroom snacks, bake sales or the Thanksgiving dessert table. Make a double batch, because they disappear fast.
Tips
- Chill the dough 15 minutes if it’s sticky, so it rolls easily.
- Bake on parchment and let the cookies cool fully before frosting.
- No pumpkin flavoring? Use 1 teaspoon vanilla and 1/2 teaspoon pumpkin pie spice.
- Use a small cutter for bite-size cookies for little hands.
Fall Leaf Sandwich Cookies
Ingredients
Method
- Preheat the oven to 325°F and line baking sheets with parchment.
- Beat the butter and sugar until light and fluffy, then beat in the egg and pumpkin flavoring.
- Mix in the flour one cup at a time.
- Roll the dough about 1/4 inch thick on a floured surface and cut with a 3-inch scalloped cutter.
- Bake 10 minutes, until set but not browned. Cool completely.
- Pipe a swirl of frosting on half the cookies, top with sprinkles and press on a second cookie.
Notes
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FAQ
Where do I find pumpkin flavoring?
Baking flavorings like LorAnn are in the baking aisle or craft stores.
How do I store them?
Airtight at room temperature up to 3 days.
Can I freeze the dough?
Yes. Wrap the dough well and freeze up to 3 months; thaw in the fridge.
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