Pumpkin Rose Cookies are sandwich cookies with a caramel cream cheese frosting sandwiched in between two pumpkin spice cookies. Try my Red Velvet Rose Sandwich Cookies for another lovely and delicious sandwich cookie!
Pumpkin Rose Cookies
These cookies are the perfect cookies for the fall season. Of course, the pumpkin flavor is right on trend for this time of year (pumpkin spice EVERYTHING). And, the caramel cream cheese frosting pairs perfectly with the cookies. The rose design may not seem to go with this cookie, but there are actually caramel-colored roses! As I stated, it’s everything pumpkin in the fall!
Pumpkin Rose Cookies Recipe
There are two parts to this recipe–the super-easy pumpkin spice cookies and the caramel cream cheese frosting. And, I will let you know how to get that rose design in each cookie.
Cookie Ingredients (full recipe below)
- Box of spice cake mix–Do not follow the directions on the box; you only need the dry mix.
- Pumpkin puree (not pumpkin pie filling!)
Caramel Cream Cheese Frosting Ingredients
- Cream cheese
- Butter
- Caramel sauce–Buy some at the store, or make your own homemade caramel sauce.
- Vanilla extract
- Confectioners’ sugar
How to Make Pumpkin Cookies
It doesn’t get much easier than these cookies. Simply mix the spice cake mix with a can of pumpkin puree in a large bowl. Pipe out the cookies onto a cookie sheet. (Again, I will explain how to get the rose effect right before the recipe.) Bake the cookies at 350°F for about 14 minutes. Allow the cookies to cool as you prepare the cream cheese frosting.
How to Make the Caramel Cream Cheese Frosting
It’s pretty easy to make this frosting. And, it is delicious sandwiched between the cookies.
- Using a handheld mixer, beat the cream cheese and butter until smooth.
- Add the caramel sauce and vanilla. Beat until blended.
- Add the confectioner’s sugar, one cup at a time. You may want to add more confectioners’ sugar until it reaches your desired consistency.
- Pipe (or spread) some cream cheese frosting between 2 cookies and serve. Best served within 24 hours.
How to Get the Rose Effect
To get the rose effect on the cookies, I placed (1/2 cup at a time) of the pumpkin cookie batter into a pastry bag with an Ateco 846 closed star tip. I then piped out rosettes onto a parchment-lined baking sheet. These cookies do not spread, so whatever design you pipe out is what it will look like when done baking.
Allow the cookies to cool. Then, pipe out a dollop of frosting onto one cookie, place another cookie on top, then take a bite! Er, I mean, set aside and make another. Although I did take a lot of bites. They are kinda irresistible.
Pumpkin Rose Cookies
Ingredients
Pumpkin Cookies
- 1 box (15.25 ounces) spice cake mix
- 1 can (15 ounces) pumpkin puree
Caramel Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- ½ cup caramel sauce
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar
Instructions
Pumpkin Cookies
- Preheat the oven to 350°F and prepare a baking sheet by spraying it with cooking spray.
- In a large bowl, combine the spice cake mix with the can of pumpkin puree. Mix well.
- Pipe out the batter onto the prepared baking sheet. (See above for directions on how to get the rose effect in each cookie.)
- Bake for 14 minutes. Allow the cookies to cool as you prepare the cream cheese frosting.
Caramel Cream Cheese Frosting
- Beat the cream cheese and butter with a handheld mixer until smooth and creamy, about 1 minute.
- Add the caramel sauce and vanilla. Beat until blended.
- Add the confectioners' sugar, one cup at a time, and beat on low until blended. Add more confectioners' sugar if needed to reach your desired consistency.
- Increase the mixer speed and beat on medium-high for up to 2 minutes.
- Pipe or spread the cream cheese frosting between 2 cookies. Best served within 24 hours.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
After assembly, how long do these last? I’d love to make them for my wedding!
They start to get soft by day 2… but they are not really a crispy cookie to start with. For a wedding I would test it out first, see what you think of them and how long you can keep the stored and still taste good. Congrats on your upcoming nuptials!
hi
very good recipe. thanks alot 🙂
This might be a really dumb question but do you use just the dry cake mix or do you follow the whole recipe for spice cake and then add the pumpkin? I assume you add the eggs, milk etc., into these cookies?
Nope! The only ingredients are the dry cake mix and the pumpkin puree. No eggs, oil, or water!
Oh so I did make them right! 🙂 yay! They had a different texture than I was expecting (chewier) so I thought maybe I was to actually follow the cake mix instructions. Thanks for clarifying.
I made this mistake too! Oops! Technically, part of the “homemade spice cake mix” is the wet ingredients, so it might be helpful to clarify in the recipe above that you aren’t supposed to add the wet ingredients. I put in everything, and obviously did not come out with these cookies, more of a whoopie pie thing (not bad!). Pretty disappointed though 🙁
These are so cute. I need to try them. Speaking of trying…. I made 3 jars of your yellow cake mix this week. I used one to make Gooey Butter Bars. I wasn’t sure about the butter and think I put too much. They were still wonderful and the edges were much better than the bought cake mix. I have your brownies in the oven now.
How would you do the Gooey Bars if you were using your mix?
Brownies are VERY good!!! It is a keeper for sure. I have had trouble finding a recipe I was pleased with. This works!!!
Gorgeous!
How long and at what temp so you bake them at?
Oh how brilliant! I’ve never thought of piping out cookie dough!
Your rose technique in cookie form couldn’t be more fun! Lovely!
These cookies look amazing, Amanda! Your rose frosting is my absolute favorite and piping out the cookie dough into a rose is even more genius! They’re gorgeous and I can’t wait to try this – pinning 🙂
They are so fancy – and awesome!
What temp are these baked at and for how long? Am anxious to try them; ’tis the season for them!
Please reference the Pumpkin Sandwich cookie link the the post for all the recipe details. Thanks!