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Pumpkin Patch Cookies

Festive pumpkin-colored sandwich cookies filled with creamy frosting and topped with cookie crumb 'soil' for the perfect fall treat.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp pumpkin spice
  • 1 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • orange food coloring gel recommended
  • 0.5 cup sour cream or plain Greek yogurt
Filling
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk
Topping
  • 0.5 cup crushed chocolate sandwich cookies without filling
  • green candy melts or fondant for stems

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • Piping bag

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, salt, and pumpkin spice in a bowl.
  3. Cream butter and sugar until fluffy, then add egg and vanilla.
  4. Mix in sour cream and orange food coloring until smooth.
  5. Gradually fold in dry ingredients until just combined.
  6. Scoop dough onto baking sheets and bake 10–12 minutes.
  7. Cool completely on a wire rack.
  8. Prepare filling by beating butter, powdered sugar, vanilla, and cream until fluffy.
  9. Sandwich cookies with filling.
  10. Top cookies with crushed chocolate cookies and add green candy stems if desired.

Notes

For added pumpkin patch charm, pipe small vines with green frosting. Store cookies in an airtight container at room temperature for up to 3 days.