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Little Debbie Pumpkin Delights (Copycat)

Little Debbie Pumpkin Delights copycat cookies feature soft pumpkin spice cake rounds with a cinnamon-vanilla cream filling and a glossy chocolate drizzle. Oven-baked cookie sandwiches stay tender after assembly, with a quick bake time and cool-complete sandwiching.
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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: 330
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 softened
  • 4 oz cream cheese softened
  • 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

Method
 

Bake pumpkin cake rounds
  1. Preheat the oven to 350F and line sheet pans with parchment paper or nonstick liners.
  2. Beat butter and brown sugar until smooth, then beat in the egg, pumpkin, sour cream, and vanilla until combined.
  3. Fold in the flour, pumpkin pie spice, baking soda, and salt just until no dry streaks remain.
  4. Scoop 2-tablespoon portions and drop them into oval shapes on the sheet pans, leaving space between cookies.
  5. Bake at 350F for 10-12 minutes, until the edges look set and the tops spring back slightly.
  6. Cool the pumpkin cake rounds completely on the sheet pans before filling.
Make filling and assemble
  1. Beat unsalted butter and cream cheese until smooth, then beat in powdered sugar, vanilla, and cinnamon until fluffy.
  2. Turn half of the cooled cake rounds over and spread or pipe cream filling onto each, then top with remaining cake rounds to form sandwich cookies.
Drizzle with chocolate
  1. Melt chocolate chips with coconut oil until smooth and glossy, then drizzle over each sandwich for a thin coat.

Notes

For the closest texture to the original, cool the cake rounds fully before assembling—warm cookies melt the filling. Store assembled cookies in an airtight container in the fridge for up to 5 days; freeze undecorated cookies in a sealed container for up to 2 months and thaw in the refrigerator, then assemble and drizzle. Dietary swap: use a gluten-free 1:1 baking flour blend in place of flour for a gluten-free version (check that it includes xanthan gum).