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Little Debbie Pumpkin Delights (Copycat Sandwich Cookies)

Little Debbie Pumpkin Delights copycat cookies made as tender pumpkin spice cake ovals with a fluffy cream filling and a glossy chocolate drizzle. The sandwich-style assembly and quick bake create the same soft, cake-like texture in every bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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
cream filling
  • 0.5 cup unsalted butter
  • 4 oz cream cheese
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 0.25 tsp cinnamon
chocolate drizzle
  • 0.5 cup chocolate chips
  • 1 tbsp coconut oil

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cake rounds
  1. Preheat the oven to 350F and line baking sheets with parchment or silicone liners so the ovals release easily.
  2. Beat the butter and brown sugar until smooth, then beat in the egg, pumpkin, sour cream, and vanilla.
  3. Fold the flour, pumpkin pie spice, baking soda, and salt into the wet ingredients just until no dry streaks remain.
  4. Drop 2-tablespoon mounds shaped into ovals onto the sheets, leaving space between each cookie.
  5. Bake at 350F for 10-12 minutes until the tops look set and lightly spring back when touched.
  6. Cool the cake rounds completely before filling so the cream won’t melt.
Make the cream filling
  1. Beat the softened unsalted butter and cream cheese until smooth and creamy.
  2. Beat in powdered sugar, vanilla, and cinnamon until the filling is fluffy and spreadable.
Assemble and finish
  1. Spread or pipe cream filling onto the flat side of one cooled cake round, then sandwich with a second cake round to make 12 cookies.
  2. Melt the chocolate chips with the coconut oil, then drizzle chocolate over each sandwich in thin lines.

Notes

Pro tip: For clean sandwiching, cool the cake rounds until they’re room temperature, then assemble right before chilling. Store assembled cookies in the refrigerator up to 5 days; freeze un-drizzled cookies up to 2 months and drizzle after thawing for the best texture. For a dairy-light option, use plant-based butter and cream cheese styles that whip well, keeping the flavor close to the original.