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Cake Mix Carrot Pumpkin Cookie Sandwiches

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  • Prep 10 min
  • Total 50 min
  • Servings 16
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These delicious cookie sandwiches are the perfect on-the-go treat for fall! Between two pumpkin carrot cake cookies is a luscious cream cheese frosting. The best part is that they are ready to eat in an hour!
By Haley Williams
Updated Oct 5, 2023
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Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter, egg and pumpkin pie spice; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
  • 2
    Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 3
    Match cookies in pairs according to size. Frost the bottom of one cookie and top with its matching cookie.

Frequently Asked Questions

How can I add even more pumpkin flavor to this recipe?

Add 1 1/2 teaspoons pumpkin pie spice to the dough for extra pumpkin flavor! Alternatively, make your own pumpkin pie spice blend by whisking together 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon allspice.

How can I make sure my cookie sandwiches aren’t too thick when I sandwich two cookies together?

For flatter cookies, gently press down the cookie dough balls with wet fingers prior to baking.

How can I ensure my frosting is the right consistency for this recipe?

If you are baking in a warm or humid climate, place the cream cheese frosting in the refrigerator for 30 minutes before frosting the cookies. Then, the frosting will have more structure.

Nutrition

Nutrition Facts are not available for this recipe
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