pumpkin rose cookies

filed under: Sandwich Cookies on September 19, 2014

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 Sandwich Cookies with Caramel Cream Cheese Frosting!

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
  • Vanilla extract
  • Confectioners’ sugar

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

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. 

Pumpkin Rose Sandwich Cookies with Caramel 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.

  1. Using a handheld mixer, beat the cream cheese and butter until smooth.
  2. Add the caramel sauce and vanilla. Beat until blended.
  3. Add the confectioner’s sugar, one cup at a time. You may want to add more confectioners’ sugar until it reaches your desired consistency.
  4. Pipe (or spread) some cream cheese frosting between 2 cookies and serve. Best served within 24 hours.

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

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.

Looking for More Pumpkin Spice Recipes?

Pumpkin Cream Cheese Swirl Muffins

Glazed Pumpkin Spice Muffins

Pumpkin Spice Chocolate Chip Cookies

Pumpkin Spice Bread Twist

5 from 1 vote
Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!
Pumpkin Rose Cookies
Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins

Pumpkin Rose Cookies are sandwich cookies with a caramel cream cheese frosting sandwiched in between two pumpkin spice cookies.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Rose Cookies
Servings: 12 cookie sandwiches
Calories: 374 kcal
Author: Amanda Rettke--iambaker.net
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
  • 1/2 cup caramel sauce
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
Pumpkin Cookies
  1. Preheat the oven to 350°F and prepare a baking sheet by spraying it with cooking spray.

  2. In a large bowl, combine the spice cake mix with the can of pumpkin puree. Mix well.

  3. Pipe out the batter onto the prepared baking sheet. (See above for directions on how to get the rose effect in each cookie.)

  4. Bake for 14 minutes. Allow the cookies to cool as you prepare the cream cheese frosting.

Caramel Cream Cheese Frosting
  1. Beat the cream cheese and butter with a handheld mixer until smooth and creamy, about 1 minute.

  2. Add the caramel sauce and vanilla. Beat until blended.

  3. 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.

  4. Increase the mixer speed and beat on medium-high for up to 2 minutes.

  5. Pipe or spread the cream cheese frosting between 2 cookies. Best served within 24 hours.

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  • nicole says:

    After assembly, how long do these last? I’d love to make them for my wedding!

    • Amanda says:

      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!

      • samaneh says:

        very good recipe. thanks alot 🙂

  • Anne says:

    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?

    • Amanda says:

      Nope! The only ingredients are the dry cake mix and the pumpkin puree. No eggs, oil, or water!

      • Anne says:

        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.

      • Roxana says:

        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 🙁

  • Charlotte Moore says:

    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?

    • Charlotte Moore says:

      Brownies are VERY good!!! It is a keeper for sure. I have had trouble finding a recipe I was pleased with. This works!!!

  • Amy @Very Culinary says:


  • Dawn says:

    How long and at what temp so you bake them at?

  • Monet says:

    Oh how brilliant! I’ve never thought of piping out cookie dough!

  • Katrina @ Warm Vanilla Sugar says:

    Your rose technique in cookie form couldn’t be more fun! Lovely!

  • Kelly - Life Made Sweeter says:

    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 🙂

  • Barbara @ Barbara Bakes says:

    They are so fancy – and awesome!

  • JamieK says:

    What temp are these baked at and for how long? Am anxious to try them; ’tis the season for them!

    • Amanda says:

      Please reference the Pumpkin Sandwich cookie link the the post for all the recipe details. Thanks!

  • Heather says:

    The roses make them look so pretty!

  • Lauren says:

    Wow. These look amazing! I am absolutely smitten with how gorgeous they look. I can’t wait to try some!

  • Phi @ The Sweetphi Blog says:

    How absolutely gorgeous are these? LOVE the fall look of them, and the flavor combo, one just can’t go wrong! Definitely need to try 🙂

  • Alannah says:

    I love pumpkin rose cookies. But I’m new at making them so can you help me with the recipe how to make them. I want to make them for my church activity.

  • Jocelyn@Brucrewlife says:

    These are gorgeous!! I like when my delicious food is pretty as well!! 🙂

  • heather @french press says:

    pretty always makes it taste better, and you are SO fancy!

  • sana says:

    Hi, I was wondering if instead of the can pumpkin puree I make it with fresh pumpkin. Any advice for this idea?..love you blog…sooo pretty!

    • Amanda says:

      Yes, you can! 🙂

  • Alexandra says:

    Quick question, would you say these are like a cake texture or a cookie texture? I assumed it would be almost like pumpkin cupcakes only much much cuter. But after reading some of the comments it sounds like i might be incorrect in that assumption.

    • Amanda says:

      Definitely more cake like! They are almost…. chewey. 🙂

  • Alice @ Hip Foodie Mom says:

    uh, ok. . these are beautiful .. and fancy. . and pretty .. I need to get my hands on a Ateco 846 closed star tip!

  • Marla Meridith says:

    These cookies look wonderful Amanda! Pinned 🙂

    • Amanda says:

      Thanks Marla!

  • Virginia says:

    How many cookies did you render using one mix? Id love to make some of these for a fall festival but I want to make sure how to scale the recipe out so I’ll have enough to go around. 🙂

  • Chichi says:

    These cookies look so pretty and delicious as well.

  • Michelle says:

    These look adorable! I’m just wondering… Can I make them with boxed spice cake mix? If so, any modifications? Thanks!

    • Amanda says:

      You should be able to. 🙂

  • Renee says:

    SOS!!! Whatever could I have done wrong…I made a batch of these to bring to a get together tonight (I made the dry spice mix and packaged it along with cans of pumpkin (scrap book paper 🙂 for gifts for each of the ladies…
    Unlike a lot of commenters I wasn’t confused by your recipe or instructions.. I mixed the pumpkin and spice mix, piped it out.. Baked it longer than the time recommended because they didn’t look done. But they were still gummy.
    I knew it was going to be chewy, for those asking- what it’s like- it reminded me of a whoopie pie 🙂
    But after sitting and cooling they got sticky and gummier 🙁 like to the point I can’t give them to anyone. They’re gross!
    But now I’m totally freaking out about the dozen or so baking “gifts” I prepped!

    Any tips?!? (The ones you scooped and photographed look nice and brown, almost scone-like… How long did those bake for you?) does it mess the batter using a mixer? Should I hand mixed the batter…

    Thanks in advance!

    • Amanda says:

      Hi Renee… I am so sorry! That has got to be very disappointing to have done all that work, to have used your time and resources. I am just sick for you.
      I have made these a few times and while yes, I agree that they were a little gummy after a couple days of sitting, I have not experienced anything inedible. Oh gosh. I feel awful. Will you let me make it up to you in a very small way? Shoot me and email and I will send you a copy of my book. I know that doesnt event come close to making up for your time and energy. Manda2177@gmail.com Thanks

  • Patricia Ferreira says:

    Hi Amanda! I see a year has passed by, but only today I saw these amazing cookies! I would love to try them, but here (in Portugal) we don’t have canned pumpkin. Can you please tell me how to substitute with fresh pumpkin? Thanks in advance!