Pumpkin Cookie Sandwiches

Turn that FlapJacked Protein Pancake mix into an Autumn treat! Ripe with the flavors of fall, spice up your FlapJacked Buttermilk Mix and make these tasty pumpkin cookies filled with a delicious cream cheese filling that will leave you wanting more. This healthy, lighter version of a cream cheese filled cookie sandwich will surely warm your soul.


  • 2 cups FlapJacked Buttermilk Protein Pancake & Baking Mix
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup firmly packed brown sugar
  • 6 tbsp butter (softened)
  • 3/4 cup canned pumpkin
  • 1 tsp vanilla
  • 1/3 cup 2% milk
  • 1 large egg


  • 4oz light cream cheese (softened)
  • 1 tbsp butter (softened)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 2 cups powdered sugar


  • Serving Size:   1 filled cookie
  • Servings:   17
  • Calories:   200
  • Fat:   7g
  • Carbs:   30g
  • Fiber:   2g
  • Sugar:   25g
  • Protein:   5g


  • Preheat oven to 350°F.
  • Sift FlapJacked Pancake Mix, baking soda, pumpkin pie spice, baking powder and salt in medium bowl and set aside.
  • Combine brown sugar and butter in large bowl; beat at medium speed until creamy then add pumpkin, milk, egg and vanilla and beat well. slowly add in flour mixture and beat on low speed until well mixed.
  • Drop batter by level tablespoons onto 2 ungreased cookie sheets. Bake 9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets then remove to cooling rack.
  • While cooling, combine all filling ingredients except powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add powdered sugar, beating well after each addition until creamy.
  • Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling.
  • Sprinkle filled cookies with powdered sugar. ENJOY!

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