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Make room at your Thanksgiving table for these perfectly pumpkin filled Cookie Sandwiches everyone will love.

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pumpkin brownie cookie sandwiches

Pumpkin Pie Brownie Cookie Sandwiches

  • Author: Sweet Loren’s
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 9 sandwiches 1x
  • Category: Cookie Sandwiches
  • Diet: Gluten Free


  • 1 1/2 packages Sweet Loren’s Fudgy Brownie Cookie Dough
  • 1, 15 oz can Pumpkin Puree
  • ⅓ cup brown sugar
  • 2 tablespoons maple syrup, optional
  • 1/4 cup coconut milk or other plant-based milk
  • 1 tablespoon melted coconut oil
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 teaspoon pumpkin pie spice


  1. Preheat the oven to 325°F.
  2. Place Cookie Dough portions 2 inches apart on a baking sheet lined with parchment paper.
  3. Bake for 10-14 minutes. Since ovens vary, check at the shortest time and add time as needed.
  4. After cookies have baked, allow to cool completely.
  5. Line an 8”x8” brownie pan with parchment paper and grease with cooking spray if you like, to prevent sticking.
  6. To make the Pumpkin Pie Filling, mix the pumpkin puree, brown sugar, maple syrup (optional), coconut milk, melted coconut oil, cornstarch and pumpkin pie spice in a large bowl until well combined.
  7. Pour pumpkin mixture into the pan and bake for 45-60 minutes or until the pie filling is firm and just slightly jiggly. It’s ok if there are a few cracks in the filling.
  8. Allow the Pumpkin Pie Filling to cool completely and chill in the fridge for 2 hours before sandwiching between cookies.
  9. Scoop 1-2 tablespoons of the chilled Pumpkin Pie Filling onto a baked Fudgy Brownie Cookie and then top with another Fudgy Brownie Cookie and press together. Repeat with remaining cookies. Enjoy!


  • Store in a container in the fridge for up to 2 days. Best assembled the day you plan to eat these cookie sandwiches so that they stay firm and don’t become soggy.

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