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Little Debbie Pumpkin Delights (Copycat Pumpkin Sandwich Cookies)

Little Debbie Pumpkin Delights are copycat pumpkin spice cake rounds sandwiched with fluffy cream filling and finished with a glossy chocolate drizzle. Bake the oval cookies until set, cool completely, then assemble for that tender cake-to-cream texture.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin cake rounds
  • 2 cup flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 cup pumpkin
  • 0.25 cup sour cream
  • 1 tsp vanilla
For cream filling
  • 0.5 cup unsalted butter
  • 4 oz cream cheese
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 0.25 tsp cinnamon
For chocolate drizzle
  • 0.5 cup chocolate chips
  • 1 tbsp coconut oil

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the pumpkin cake rounds
  1. Preheat the oven to 350°F and line baking sheets with parchment or a nonstick liner, so the ovals bake evenly.
  2. Beat the butter and brown sugar until creamy, then add the egg, pumpkin, sour cream, and vanilla and mix until smooth.
  3. Fold in the flour mixture (flour, pumpkin pie spice, baking soda, and salt) just until no dry streaks remain.
  4. Drop 2-tablespoon portions onto the lined sheets to form oval shapes, spacing them apart for even spreading.
  5. Bake for 10–12 minutes at 350°F, until the tops look set and spring back lightly when touched.
  6. Cool the cake rounds completely before filling, so the cream doesn’t melt or slide.
Make and assemble the sandwich cookies
  1. Beat the softened unsalted butter and cream cheese until smooth.
  2. Add powdered sugar, vanilla, and cinnamon, then beat until the filling is fluffy and holds soft peaks.
  3. Sandwich filling between two cooled cake rounds to create 12 cookie sandwiches.
  4. Melt chocolate chips with coconut oil, then drizzle over each sandwich in thin lines for a glossy finish.

Notes

For clean oval shapes, keep the batter mounded and use a spoon to gently nudge into ovals before baking. Store assembled cookies in an airtight container in the refrigerator for up to 4 days; freezer storage is not recommended because the cream filling texture can soften. For a lighter option, use reduced-fat cream cheese and keep the butter amounts the same to maintain spreadable filling consistency.