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Pumpkin Sandwich Cookies with Brown Butter Buttercream

Soft and chewy pumpkin cookies filled with rich, creamy brown butter buttercream, perfect for fall baking and sharing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1.5 cups pure pumpkin (fresh or canned) For the best flavor, use sugar pie pumpkins if making your own.
  • 3 cups all-purpose flour For a sturdy cookie.
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt Helps bring out the sweetness.
  • 2 teaspoons pumpkin pie spice Homemade or store-bought.
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 0.75 cups unsalted butter, softened Room temperature for easy creaming.
  • 1 cup light brown sugar, packed Adds moisture and depth.
  • 0.75 cups granulated sugar
  • 1 large egg, room temperature Brings everything together.
  • 2 teaspoons whole milk For the perfect texture.
For the Brown Butter Buttercream
  • 1 cup unsalted butter For that deep flavor.
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons buttermilk

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. Drain 1 ½ cups pure pumpkin using a fine mesh strainer for 10-15 minutes.
  3. In a bowl, whisk together all dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger.
  4. In another bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy.
  5. Beat in the egg, followed by the milk and the strained pumpkin.
  6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  7. Using a cookie scoop, drop dough onto the baking sheets about 2 inches apart.
Baking
  1. Bake for 14-15 minutes. The cookies should look set but slightly soft.
  2. Let them cool completely on a wire rack.
Making the Buttercream
  1. Melt 1 cup unsalted butter in a saucepan over medium heat until golden brown with a nutty aroma, about 5-7 minutes, then chill in the fridge for 20-30 minutes.
  2. Whip the chilled brown butter, gradually add confectioners' sugar and vanilla extract, followed by buttermilk, until light and fluffy.
Assembly
  1. Spread or pipe buttercream onto one cookie and sandwich with another. Repeat until all cookies are assembled.

Notes

For the best flavor, use quality butter like Kerrygold. Store in an airtight container for up to 3-5 days.