It is FALL! For most people that means cute cozy clothes, holidays, and pumpkin everything! Mini pumpkin cheesecake cookie sandwiches are probably one of my favorite things to make, because I the flavor is perfect, and the pumpkin cheesecake filling with the crunch of the cookie is heavenly! They are so easy and quick to make too! I love me a recipe that doesn’t take much time or effort and I end up having a bunch of deliciousness to show for it!
These mini pumpkin cheesecake cookie sandwiches are perfect – whether you are wanting just a small bite of something sweet, trying to serve a larger group (it makes 40!), or wanting something delicious and easy for little hands to hold.
Here is how to make them:
To make these mini pumpkin cheesecake cookie sandwiches you will need cream cheese, vanilla, powdered sugar, cinnamon, nutmeg, ginger, canned pumpkin puree, whipped topping, and a box of vanilla wafers cookies.
In a stand mixer, beat cream cheese at medium speed for 10 seconds to soften. Add vanilla and powdered sugar and beat again until combined, about 15 seconds.
Add pumpkin puree, cinnamon, nutmeg and ginger and beat until combined, about 30 seconds. Be sure to scrape bowl as needed.
Add in the whipped topping, and beat on medium/high for about 20-30 seconds until thick and soft.
Now you have a delicious fluffy cheesecake filling for you mini pumpkin cheesecake sandwich cookies!
Lay 40 vanilla wafers on a lined baking sheet (flat side up), and transfer the pumpkin cheesecake filling to a piping bag fitted with a tip. You can use a ziplock bag if you don’t have a pastry bag.
Pipe about a teaspoon of pumpkin cheesecake filling onto each cookie. It may be easier to hold each cookie as you add the filling rather than while it’s on the baking sheet.
Once all of the cookies have filling piped on, top each one with another vanilla wafer (flat side down). Gently press to secure the top cookie without squeezing out any of the pumpkin cheesecake filling.
They are so PRETTY too!
You can pop these in the fridge for an hour before serving for a firmer filling if you’d like! You can even freeze them to make them like little ice cream sandwiches. These froze up quickly in about 15 minutes, but feel free to leave longer.
Don’t forget to post a picture of your beautiful creations on instagram and tag me @tenatthetable !!!
Ingredients:
- 4 oz cream cheese, softened
- 1 teaspoon vanilla
- ¼ C powdered sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ C pumpkin puree
- 1 ¾ C whipped topping, thawed
- 1 box vanilla wafers, about 80 cookies
Instructions:
- In a stand mixer, beat cream cheese at medium speed for 10 seconds to soften.
- Add vanilla and powdered sugar and beat again until combined, about 15 seconds.
- Add pumpkin puree, cinnamon, nutmeg and ginger and beat until combined, about 30 seconds.
- Be sure to scrape bowl as needed.
- Add whipped topping and beat on medium/high for about 20-30 seconds until thick and soft.
- Transfer mixture to a disposable pastry bag with the base of coupler inserted. (I didn’t use a tip, this was just to keep it round and opened.)
- On a parchment lined baking sheet (for easy cleanup) line up 40 cookies, flat side facing up.
- Squeeze about a teaspoon filling onto cookie.
- Repeat for all cookies.
- Top each with another cookie, flat side down, pressing gently as to not squeeze filling out.
You might also enjoy:
Candy Corn Jello Cups
Soft Gingerbread Cookies
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