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Celebrate the season with these Pumpkin Butter Filled Jack O’Lantern Sandwich Cookies. Thin pumpkin sugar cookies—slightly crisp and not overly sweet—are sandwiched around a homemade spiced pumpkin butter made in one pot. No refrigeration for the dough is required, and the results are flavorful, festive, and fun to make. These cookies are ideal for Halloween get-togethers, fall parties, or a cozy night in.
About The Recipe
With Halloween just around the corner, I wanted to make something playful and seasonal. After making pumpkin sourdough bread we had leftover pumpkin purée, which inspired these jack o’lantern sandwich cookies.
Finding the right cutter for the pumpkin faces proved tricky. After searching stores without luck, I discovered a small bat-shaped cutter in our stash. Turned upside down, the bat shapes made perfect mouths for the pumpkins; the eyes and noses were trimmed by hand with a small knife. The process is simple and surprisingly satisfying.
We debated fillings—cream, marshmallow, jams—but none matched the flavor we were after until we tried a batch of homemade pumpkin butter. It complemented the cookies perfectly: the thin cookies are slightly crisp and subtly spiced, while the pumpkin butter intensifies the pumpkin flavor and adds a warm, sweet filling.
Why You’ll Love Them
- Easy and fun to make.
- Great for fall and Halloween gatherings.
- Nicely spiced with a clear pumpkin profile.
- Faces can be cut by hand or with cutters if you prefer.
Ingredients
(Full ingredient amounts and the printable recipe card are included below.)
For the Pumpkin Butter
- Pumpkin purée
- Granulated sugar
- Brown sugar
- Fresh apple cider
- Boiled cider
- Pumpkin pie spice
For the Cookies
- All-purpose flour
- Salt
- Pumpkin pie spice
- Baking powder
- Unsalted butter
- Granulated sugar
- Large egg
- Egg yolk
- Maple syrup (dark grade for best flavor)
- Pumpkin purée
How To Make Pumpkin Butter Filled Jack O’Lantern Sandwich Cookies
Step 1: Make the pumpkin butter
Combine all pumpkin butter ingredients in a saucepan and cook over medium-low heat until thickened, stirring often—about 20–25 minutes. Remove from heat and let cool.
Step 2: Make the cookie dough
Whisk flour, salt, pumpkin pie spice, and baking powder in a bowl and set aside. Beat butter and granulated sugar until smooth, 1–2 minutes. Add the egg, egg yolk, and maple syrup and beat until combined. Mix in the pumpkin purée, then fold in the dry ingredients just until incorporated.
Step 3: Divide and roll
Divide the dough in half and wrap one portion while you work with the other. Roll the active portion between two sheets of parchment to about 1/16 inch thick.
Step 4: Cut and bake
Use a pumpkin-shaped cutter to cut cookies. Move cut shapes to lined baking sheets and gather scraps to re-roll. On half of the cookies cut out faces with a sharp knife (or use a small cutter). Bake at 350°F (177°C) for 14–17 minutes or until the edges just begin to brown. Allow to cool.
Step 5: Fill
Spread about 1½ tablespoons of pumpkin butter on each solid cookie and top with a cutout cookie to create the sandwich. Press gently so the filling spreads to the edges.
Storage
Store assembled cookies in an airtight container. They keep at room temperature for about one day or in the refrigerator for 2–4 days; note they will soften over time. Cookies can also be frozen for up to two months.
When you try this recipe, please leave a comment below—we love hearing from you. Tag your photos on social media with #BakersTable.
– Still Hungry? –
Here are a few other recipes you may enjoy:
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Valentine’s Day Peanut Butter Heart Cookies
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Gingerbread Sandwich Cookies
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BOO! Brownies