Mini Pumpkin Cheesecake Sandwich Cookies
I spilled my Pumpkin Spice Latte, and now a bunch of ants are making brunch plans and doing yoga.
Don’t look now, but Fall is just around the corner and that means one thing…..it’s all things PUMPKIN!
For those of you who might be new to our salvage ways, we not only share salvage DIY projects and crafts, but we also share recipes that will help you spend less, save time, and reduce waste. This recipe is a little of all of these things. It is pretty inexpensive to make, it is super quick, AND it can help reduce waste if you have some extra pumpkin puree on hand.
The Mister is mighty fond of the vanilla wafer cookies so why not make them a little extra special for the fall season right? These mini pumpkin cheesecake sandwich cookies are sure to hit that pumpkin-fall spot!
|HERE ARE SOME TIPS FOR DECORATING FOR FALL USING NATURE|
Ingredients:
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Serving Size: 1 mini sandwich
Servings: 40
- 4 oz cream cheese, softened
- 1 teaspoon vanilla
- ¼ C powdered sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ C pumpkin puree (This is a great use for the extra puree leftover from a pumpkin recipe)
- 1 ¾ C whipped topping, thawed
- 1 box vanilla wafers, about 80 cookies
Directions:
- In a stand mixer, beat cream cheese at medium speed for 10 seconds to soften.
- Add vanilla and powdered sugar and beat again until combined, about 15 seconds.
- Add pumpkin puree, cinnamon, nutmeg, and ginger and beat until combined, about 30 seconds. Be sure to scrape bowl as needed.
- Add whipped topping and beat on medium/high for about 20-30 seconds until thick and soft.
- Transfer mixture to a disposable pastry bag with the base of coupler inserted. (I didn’t use a tip, this was just to keep it round and opened.)
- On a parchment-lined baking sheet (for easy cleanup) line up 40 cookies, flat side facing up.
- Squeeze about a teaspoon filling onto a cookie.
- Repeat for all cookies.
- Top each with another cookie, flat side down, pressing gently as to not squeeze filling out.
|HERE IS ANOTHER QUICK RECIPE – TWO INGREDIENT PUMPKIN BITES|
Salvage Tips/Hints:
- Use a ziplock bag if you don’t have a pastry bag.
- Use a decorative tip to get a swirly look to the filling.
- You can even eat these as-is without freezing!
- Don’t have a stand mixer? Use an electric hand mixer.
- It may be easier to hold each cookie as you add the filling rather than while it’s on the baking sheet.
- Freeze to make them like little ice cream sandwiches. These froze up quickly in about 15 minutes, but feel free to leave longer.
- Silpats are great instead of parchment paper as they are reusable.
Before you go, here are a few more SALVAGE POSTS we think you will enjoy:
Pitchfork Scarecrow Fall Decor
Thrifted DIY Fall Yarn Ball Wreath
Mini Pumpkin Cheesecake Sandwich Cookies
Perfect for fall and simple to make - pumpkin cheesecake cookies!
Ingredients
- 4 oz cream cheese, softened
- 1 teaspoon vanilla
- ¼ C powdered sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ C pumpkin puree
- 1 ¾ C whipped topping, thawed
- 1 box vanilla wafers, about 80 cookies
Instructions
In a stand mixer, beat cream cheese at medium speed for 10 seconds to soften.
Add vanilla and powdered sugar and beat again until combined, about 15 seconds.
Add pumpkin puree, cinnamon, nutmeg, and ginger and beat until combined, about 30 seconds.
Be sure to scrape bowl as needed.
Add whipped topping and beat on medium/high for about 20-30 seconds until thick and soft.
Transfer mixture to a disposable pastry bag with the base of coupler inserted. (I didn’t use a tip, this was just to keep it round and opened.)
On a parchment-lined baking sheet (for easy cleanup) line up 40 cookies, flat side facing up.
Squeeze about a teaspoon filling onto a cookie.
Repeat for all cookies.
Top each with another cookie, flat side down, pressing gently as to not squeeze filling out.
Notes
Use a ziplock bag if you don’t have a pastry bag.
Use a decorative tip to get a swirly look to the filling.
You can even eat these as-is without freezing!
Don’t have a stand mixer? Use an electric hand mixer.
It may be easier to hold each cookie as you add the filling rather than while it’s on the baking sheet.
Freeze to make them like little ice cream sandwiches. These froze up quickly in about 15 minutes, but feel free to leave longer.
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Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 320Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 3mgSodium: 197mgCarbohydrates: 41gFiber: 1gSugar: 21gProtein: 3g
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