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?
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I love cookies my favorite holiday menu lots of cookies
I wanted to make the ginger sandwich cookies, but the recipe did not list the amount of the ingredients. It listed them but no amounts were given. Very disappointed!! If possible please direct me to a place to find the full recipe. Thank you so much!!!! ☺️☺️☺️☺️☺️
I made these this morning. Thanksgiving day. I followed the recipe and they turned out great. I made them a little large so I’m bringing the frosting. ( which is absolutely delicious) so that my Granddaughters can help me frosting them.
I made these for my 6 year old’s 4H baking competition this week. (He helped) We’re still waiting on the results, but let me tell ya!! These are sooo good! I subbed in your marshmallow buttercream and the whole family had a hard time keeping out of them. Gonna make them again right now!