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–Buy some at the store, or make your own homemade 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.

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!
5 from 2 votes

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.

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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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. 🙂

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

  3. 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!

    1. 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

  4. 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!

  5. Hello, your recipe looks amazing! I was just wondering approximately how many complete (with both cookies and icing) does this recipe make?

    1. The recipe article clearly states… Pipe out the cookies onto a cookie sheet. Bake at 350 degrees F for about 14 minutes. Allow to cool. While cookies are cooling, prepare cream cheese frosting. Pipe (or spread) some cream cheese frosting between 2 cookies and serve. Best served within 24 hours.

      350 degrees F for about 14 minutes

  6. I made these this morning and had the same issue as another woman who posted here> they were sticky and gummy 🙁 what did I do wrong?

    1. Undercooked I believe! My apologies. They should NOT be gummy out of the oven, but they are a bit more dense than an average cake.

  7. I agree with other commenters; I tried making these this afternoon and they came off the pan really rubbery. I put them on a drying rack hoping to dry them out a bit and it didn’t help. I put the second pan in for a few more minutes, and still really gummy. After two hours on the cooling rack, still pretty gross.

    Has anyone tried reducing the amount of pumpkin or creaming the pumpkin and brown sugar before adding the dry ingredients? Or including more “traditional” cookie ingredients, like an egg, baking soda, and butter?

    Despite being basically inedible, they do look beautiful and I will try this technique again.

    1. The texture will reflect the ingredients. 🙂 Try using a from-scratch recipe if you want them to be a texture you prefer.

  8. To be clear. Do I add the canned pumpkin and no other wet ingredients to the dry spice cake mix to make these cookies?

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