Soft Baked Pumpkin Spice Cranberry Sandwich Cookies
These Soft Baked Pumpkin Spice Cranberry Sandwich Cookies are autumn in every bite — pillowy, spiced cookies made with real pumpkin puree and cozy notes of cinnamon, nutmeg, and clove, sandwiched around a tangy-sweet swirl of pink cranberry buttercream.
If you’re looking for more pumpkin cookies, be sure to check out some of my other favorites like Eggless Pumpkin Gingerbread Cookies, The Best Gluten Free Pumpkin Chocolate Chip Cookies, Pumpkin Spice Crinkle Cookies, or Frosted Pecan Pumpkin Spice Cookies.
A Quick Look At The Recipe
- Recipe Name: Soft Baked Pumpkin Spice Cranberry Sandwich Cookies
- Ready In: 27 minutes
- Makes: 12 sandwich cookies
- Main Ingredients: salted butter, light brown sugar, pumpkin puree, cranberry sauce
- Flavor Profile: pumpkin spice with sweet and tart cranberry filling
- Dietary Info: naturally eggless
- Difficulty: Easy!
- Why You’ll Love It: Fall flavors come together in one sandwich cookie!
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Why You’ll Love This Recipe
- Soft Baked: These cookies are soft baked, making them incredibly soft and chewy. The pumpkin really helps create a super soft cookie!
- Perfectly Spiced: With a mix of cinnamon, ginger, cloves, and nutmeg, these sandwich cookies have all the cozy spices.
- Naturally Colorful: The cranberry sauce creates a naturally pink buttercream filling, no artificial colors needed!
- Eggless Cookies: Pumpkin is one of my favorite egg replacers for cookies as it creates super soft cookies, no eggs needed! Also, try Earl Grey Sandwich Cookies which are eggless sandwich cookies too.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips for Soft Baked Pumpkin Spice Cranberry Sandwich Cookies
- How to Make Soft Baked Pumpkin Spice Cranberry Sandwich Cookies
- Recipe FAQ’s
- Ways to Use Leftover Pumpkin
- Ways to Use Leftover Cranberry Sauce
- More Pumpkin Cookies to Love
- Soft Baked Pumpkin Spice Cranberry Sandwich Cookies
- The Bake Shop
I partnered with my friends at Farmer’s Market to create these soft and chewy sandwich cookie using their organic pumpkin puree and their new organic cranberry sauce! I’ve been a huge fan of Farmer’s Market for a very long time, they have been my go to pumpkin for so many years and it’s what I used at my bake shop since day one.
I was so impressed with the new organic cranberry sauce as this is not your traditional gelatinous texture. The only ingredients they use are organic cranberries and cane sugar. It’s more like a homemade cranberry preserves with pieces of cranberry in every bite!
Their organic pumpkin puree is perfect for all kinds of baked goods and we use it weekly in our house. (Even John John eats it every day!). Try out some of my other favorite pumpkin cookies using this pumpkin like
Ingredients
- Butter: I use organic salted butter, but if you want to make these vegan you can use your favorite vegan butter in ints place.
- Pumpkin: I’m using Farmer’s Market Organic Pumpkin Puree, this is the pumpkin I used at my bake shop for over a decade and I still use it weekly in our house!
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix, but your favorite store bought spice also works.
- Cranberry Sauce: I’m using Farmer’s Market Organic Cranberry Sauce which is more like a cranberry preserves. The only two ingredients are cranberries and cane sugar, and it has little bits of cranberry inside which gives this frosting amazing flavor and color.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Soft Baked Pumpkin Spice Cranberry Sandwich Cookies
- Always weigh ingredients for the best results.
- I’m using a stand mixer here, but a hand mixer is also fine if you prefer.
- If you don’t have a piping bag, a large zip bag also works. And you can also just spoon the frosting onto the cookies as well.
- Make sure to store cookies in an airtight container so they stay soft and chewy.
How to Make Soft Baked Pumpkin Spice Cranberry Sandwich Cookies
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the pumpkin puree, flour, pumpkin spice, baking soda, and salt.
- Mix on low until combined into a smooth cookie dough.
- Using your hands, form the cookie dough into 24 balls and flatten them slightly. Place on the prepared baking sheets, spacing evenly apart. You’ll have 12 cookie dough balls per sheet.
- Bake for 10 to 12 minutes or until the edges look golden brown and the middle looks set. Allow the cookies to cool completely on the baking sheets.
- To make the filling: In the bowl of a stand mixer, add the butter, powdered sugar, and cranberry sauce. Mix on low until combined. Then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl party way through to ensure that everything is combined completely. Transfer the frosting to a piping bag.
- Turn over every other cookie and pair them up. Pipe a dollop of frosting onto each turned over cookie and sandwich together.
Recipe FAQ’s
Yes, pumpkin makes a wonderful egg replacer in pumpkin cookies as you will get some pumpkin flavor. The pumpkin provides moisture and fluffiness to cookies that makes them so soft and chewy!
For most soft and chewy cookies you can replace 2 eggs with 113 grams of pumpkin puree.
Pumpkin has a high moisture content, so it can make cookies somewhat cakey instead of chewy. You can squeeze out excess moisture from the pumpkin for a chewier cookie using a cheesecloth or paper towels. But, I like to use Farmer's Market Organic Pumpkin Puree because this one does not have so much moisture, like others. So, I always use this for baking and I never squeeze out moisture from it!
This recipe does not require chilling. We actually want the cookies to spread out and be thinner as they are sandwich cookies.
When the edges are golden brown and dry and the middle looks set. These are eggless, so even if they are underbaked there's no worry. So, if you like super soft and chewy cookies, you can underbake if you want.
Yes! Be sure to let cookies cool completely before filling. If you fill them when they are warm, the buttercream filling will just melt.
Not measuring properly can cause this, or if the cranberry sauce is too runny. The Farmer's Market Organic Cranberry Sauce is more like a preserve, so it's not as runny as some sauces. If you are using a different brand and it's too runny, you can add in extra powdered sugar to get your desired consistency.
Press down and sandwich the cookies together right after piping the frosting. This helps them bind to the fresh frosting when it's most sticky. I also like to pop the finished sandwich cookie tray in the freezer for 15 minutes or so to set up the sandwiches.
No, these do not need to be refrigerated. You can store them at room temperature for a few days. But, they will last longer in the fridge.
Yep, these are a great cookie to bake ahead of time. Just be sure to store in an airtight container or under a cake dome. If you're prepping ahead, I like to place a piece of parchment paper in between each cookie when storing, this will prevent them from sticking together because these are a soft baked cookie.
Store in an airtight container so they stay soft and chewy. You can also freeze them for up to 3 months, just thaw and enjoy.
Ways to Use Leftover Pumpkin
There's nothing worse than letting pumpkin go to waste in the fridge! Be sure to use up that leftover pumpkin and reduce food waste. Here's some of my favorite ways to use up pumpkin.
- Make Pumpkin Spice Latte Protein Brownies for a sweet snack that has 9 grams of protein per brownie!
- Enjoy Pumpkin Spice S’More Bars for a fun and quick dessert to bake!
- Make Vegan Pumpkin Cupcakes With Chocolate Frosting or Caramel Pumpkin Spice Snack Cake for a perfect party dessert.
- Treat your dog to some Pumpkin Peanut Butter Dog Cookies, Chicken and Pumpkin Dinner for Dogs, or Pumpkin Granola for Dogs!
- Make Chocolate Pumpkin Pie Without Eggs for a delicious twist on the classic fall pie.
- Make Pumpkin Spice Pop Tarts With Pie Crust for a sweet breakfast treat!
Ways to Use Leftover Cranberry Sauce
This organic cranberry sauce from Farmer's Market is more like a cranberry preserve. It's fresh, minimal ingredient and you can use it for so many different things.
- Make a Cranberry Honey Butter to spread on toast and bagels.
- Add into smoothies.
- Bake on top of brie for a sweet and salty cracker topping.
- Use in homemade salad dressings.
More Pumpkin Cookies to Love
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Soft Baked Pumpkin Spice Cranberry Sandwich Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Piping Bag
Ingredients
Cookie Dough
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- 113 grams pumpkin puree
- 255 grams all purpose flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 113 grams salted butter (softened)
- 340 grams powdered sugar (sifted)
- 2 tablespoons cranberry sauce
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the pumpkin puree, flour, pumpkin spice, baking soda, and salt. Mix on low until combined into a smooth cookie dough.
- Using your hands, form the cookie dough into 24 balls and flatten them slightly. Place on the prepared baking sheets, spacing evenly apart. You’ll have 12 cookie dough balls per sheet.
- Bake for 10 to 12 minutes or until the edges look golden brown and the middle looks set. Allow the cookies to cool completely on the baking sheets.
- To make the filling: In the bowl of a stand mixer, add the butter, powdered sugar, and cranberry sauce.
- Mix on low until combined. Then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl party way through to ensure that everything is combined completely. Transfer the frosting to a piping bag.
- Turn over every other cookie and pair them up.
- Pipe a dollop of frosting onto each turned over cookie and sandwich together.
- Store in an airtight container for up to 3 days.
Video
Notes
- Always weigh ingredients for the best results.
- I’m using a stand mixer here, but a hand mixer is also fine if you prefer.
- If you don’t have a piping bag, a large zip bag also works. And you can also just spoon the frosting onto the cookies as well.
- Make sure to store cookies in an airtight container so they stay soft and chewy.
Nutrition
The Bake Shop
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The best fall sandwich cookies and I’m obsessed with the cranberry filling!