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Little Debbie Pumpkin Delights (Copycat Sandwich Cookies)

Little Debbie Pumpkin Delights are tender pumpkin spice cake rounds sandwiched with a smooth cream filling and finished with a glossy chocolate drizzle. This copycat version bakes 10–12 minute oval cookies for a soft, cakey bite and a clean, dessert-ready presentation.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
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 oven to 350F and line baking sheets with parchment or a nonstick liner, so the oval cookies release easily (visual cue: sheets ready beside the batter).
  2. Beat butter and brown sugar until smooth, then add egg, pumpkin, sour cream, and vanilla and mix until combined (visual cue: batter looks thick and glossy).
  3. Fold in flour, pumpkin pie spice, baking soda, and salt just until no dry streaks remain (visual cue: batter is cohesive and slightly thick).
  4. Drop 2-tablespoon portions into oval shapes on the prepared sheets, leaving space for spreading (visual cue: evenly spaced ovals).
  5. Bake at 350F for 10-12 minutes, until the tops spring back lightly (visual cue: edges look set and slightly darker).
  6. Cool the cake rounds completely before filling, so the cream doesn’t melt (visual cue: cool, dry tops without any warmth).
Make the cream filling
  1. Beat softened unsalted butter and cream cheese until smooth (visual cue: no lumps remain).
  2. Beat in powdered sugar, vanilla, and cinnamon until fluffy and spreadable (visual cue: filling holds soft peaks).
Assemble and drizzle
  1. Spread cream filling on half of the cooled cake rounds, then sandwich with remaining rounds (visual cue: filled cookies look plump at the edges).
  2. Melt chocolate chips with coconut oil, then drizzle over each sandwich (visual cue: thin, glossy chocolate lines across the tops).

Notes

For the cleanest sandwich edges, cool the pumpkin rounds fully before assembling and spread the filling in an even layer. Store cookies in the refrigerator up to 4 days; freeze assembled cookies up to 1 month (wrap well and drizzle after thawing if you want the shine). For a lighter option, use reduced-fat cream cheese and cut powdered sugar slightly to keep the filling thick.