Welp, I did it. Cracked open my first can of pumpkin on a 92°F and humid day, but it’s September! O-fiiic-iallyyy almostfall. Time to celebrate with gingersnap oreos with pumpkin cream.
Hi, beauties. Just sweet enough pumpkin cream is sandwiched between two crunchy, spicy homemade gingersnap cookies. This, my friends, is fall in a cookie. Truthfully I got hit by the gingersnap bug weeks ago, when my failed gingersnap cookie recipe turned into a recipe for fab gingersnap muffin tops. They were delicious and scarfed up immediately, but in the back of my mind I never forgot about my crisp, slightly-spicy cookie cravings.
You know, I wanted the ‘snap’ in ‘gingersnap’.
These sandwich cookies deliver. And then some.
First off I think I’ve found my go-to gingersnap cookie recipe. These are C-R-I-S-P – hallelujah! I must tell you that this recipe as written makes a whole bunch of smallish cookies (50 sandwiches, give or take). I don’t have circular cookie cutters, so I usually get by just fine by using the rims of various sized glasses. Since these were going to be stacked with cream and a second cookie, I wanted smaller cookies so I used the rim of a shot glass, which was approx. 1 1/2″ in diameter. Just note that depending on the size of your cookie cutter, your batch may yield more or less.
Then there’s the cream. Uh, yes! It’s a snap to whip up (and even easier to eat, trust me). You’ve got the typical confectioners’ sugar/butter/vanilla extract situation going on, but then pumpkin and pumpkin pie spices are also added to the mix to transform this cream into a warmly-spiced, perfectly pumpkin-y version of itself. All that creamy, warm spice complements the crunchy gingersnap cookies in the best ways. PB + J style companions right there.
And what post about oreos would be complete without a discussion on your preferred method of eating a sandwich cookie? I’m not a fan of drinking milk by itself, so dunking is out of the picture for me. I just bite into it like it was any cookie. (Blasphemy?) I mentioned to B that after 5 1/2 years together, I still didn’t know his Oreo-eating style (to which he replied, “that’s because you never let me buy them”, but that’s neither here nor there). He then launched into an explanation that includes a big glass of milk, extracting the cream from two Oreos to create a monster-stuffed FrankenOreo, and two lone, unattached chocolate cookies. Huh?? Tell me someone’s got a kooky way of eating them, too?
Though you’ll get no judgment from me – these gingersnap oreos would be just as delicious bitten/dunked/twisted as they would be eaten with a fork and knife!
Gingersnap Oreos with Pumpkin Cream
For the Gingersnap Cookies:
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup plus 1 1/2 tbsp granulated sugar (6 1/2 tbsp total)
- 1/4 cup brown sugar, packed
- 2 tbsp molasses
- 1/8 tsp salt
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp plus 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
For the Pumpkin Cream:
- 1 1/4 cup plus 2 tbsp confectioners' sugar
- 1/4 tsp vanilla extract
- 2 tbsp unsalted butter, at room temperature
- 2 tbsp pumpkin puree
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
For the Cookies:
- In a large bowl, cream butter and sugars on medium-high speed until mixture is airy and light. Add molasses and salt and beat until well-mixed and fluffy.
- Add egg and vanilla extract and beat until they are fully integrated into the mixture. Add flour, ginger, cinnamon, nutmeg, and cloves to wet ingredients and mix until just combined.
- Divide mixture into two or three portions, wrap with plastic wrap, and place in the refrigerator to chill for at least two hours (or overnight).
- Once chilled, remove portions of the dough from the fridge one at a time (so the remaining ones remain cold). Preheat oven to 350°F.
- Roll out dough between two pieces of plastic wrap to cut down on sticking. Once dough is about 1/8"-thick, cut out cookies using a small round cookie cutter (approx. 1 1/2 - 2" wide) or whatever you have available. I used the rim of a shot glass that fit those dimensions. Place cookies on a greased baking sheet and bake for 10-12 minutes, or until edges are beginning to brown and cookies have crisped up. Transfer cookies to a wire rack to cool. Repeat process with all dough sections.
For the Pumpkin Cream:
- Using a hand or stand mixer, beat all ingredients until cream is light and fluffy. Once gingersnap cookies have cooled completely, spread your preferred amount of cream onto bottom of one cookie, and sandwich using another. Serve soon after assembling, or store in refrigerator.