I absolutely love this Halloween Gingerbread Sandwich Cookies Recipe because it brings together all the cozy fall flavors with a fun, festive twist. There’s just something magical about biting into those spiced gingerbread cookies with a creamy marshmallow filling—it’s like Halloween in every bite! Whether you’re making these for a kids’ party or a spooky family dessert, they always steal the show.

When I first tried this recipe, I was blown away by how simple it is to get professional-looking cookies without needing fancy ingredients or complicated steps. Plus, you’ll find that making them ahead of time helps build the anticipation for the big day. This Halloween Gingerbread Sandwich Cookies Recipe is perfect when you want a treat that’s as delightful to make as it is to share.

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Why You’ll Love This Recipe

  • Perfect Fall Flavors: The pumpkin pie spice and molasses create that warm, seasonal taste everyone craves.
  • Fun & Festive: Shaped with pumpkin and bat cutters, these cookies add a Halloween vibe that’s great for celebrations.
  • Creamy Filling Twist: The marshmallow cream cheese filling is soft, sweet, and super satisfying—a lovely change from plain gingerbread.
  • Great for Gifting: They store well and travel nicely, making them a thoughtful homemade gift during the season.
The image shows a batch of Halloween-themed sandwich cookies placed on a dark baking mat with a red edge on the right side over a white marbled surface. There are six cookies in total, each with two chocolate cookie layers sandwiching white cream filling. The cookies are shaped like bats with red and black icing outlining their wings and eyes or a pumpkin with a smiling face outlined in white and red icing. Each cookie's top layer is decorated with clean, bright red or black icing details that contrast against the dark brown cookie base. A woman's hand is about to pick up the pumpkin-shaped cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work together to achieve a perfectly tender gingerbread cookie with just enough spicy warmth and a rich, fluffy filling. You’ll want to get good-quality spices and unsalted butter for the best flavor.

  • All-purpose flour: The base for a sturdy yet tender cookie.
  • Unsweetened cocoa powder: Adds a subtle chocolate depth that balances the spices.
  • Pumpkin pie spice: A cozy mix of cinnamon, nutmeg, ginger, and cloves for that classic fall flavor.
  • Baking powder: Helps the cookies rise just enough for the perfect texture.
  • Salt: Enhances all the flavors.
  • Mild molasses: The heart of the gingerbread; gives that rich color and deep sweetness.
  • Boiling water: Activates the baking soda and mixes well with molasses.
  • Baking soda: Reacts with the molasses and acidity to lighten the dough.
  • Unsalted butter: Use softened butter for richness without added salt.
  • Brown sugar: Adds moistness and caramel notes.
  • Granulated sugar: For a nice crisp edge on cookies.
  • Large egg: Binds and enriches the dough.
  • Cream cheese: The base for the creamy filling providing tanginess.
  • Marshmallow cream: Sweet and fluffy, it makes the filling delightfully soft.
  • Black and red tube icing: Fun for decorating spooky faces and details.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love encouraging a little creativity with this Halloween Gingerbread Sandwich Cookies Recipe—don’t hesitate to tweak the filling or decorations to fit your style or dietary needs. It’s all about making these festive cookies your own!

  • Spiced Up: I sometimes add a pinch of cayenne to the dough to give a subtle spicy kick that my family can’t get enough of.
  • Dairy-Free Filling: Swap cream cheese and marshmallow cream with coconut cream and vegan marshmallow fluff for allergy-friendly treats.
  • Chocolate Drizzle: Melt semi-sweet chocolate and drizzle on top for an extra indulgent look and taste—kids love this surprise!
  • Alternative Shapes: Use star or ghost cookie cutters to switch things up if you want a more classic Halloween vibe.

How to Make Halloween Gingerbread Sandwich Cookies Recipe

Step 1: Mix and Roll Your Dough

Start by whisking together the flour, cocoa powder, pumpkin pie spice, baking powder, and salt—this dry mix holds our cookie’s signature spice and smooth chocolate notes. Meanwhile, stir molasses, boiling water, and baking soda together; the heat wakes up the soda so your cookies rise beautifully. Then, cream butter and sugars until light and fluffy—this step is where the dough gains its richness and tenderness.

Once the wet and dry ingredients come together, divide the dough in half and roll it between waxed paper sheets to about 1/8-inch thick. Freezing the dough for about 30 minutes until firm makes cutting out shapes much easier and helps maintain the cookies’ crisp edges. Trust me, this little chill step is a game changer.

Step 2: Cut and Bake Your Halloween Shapes

Heat your oven to 350°F and line cookie sheets with parchment paper. Working with one dough portion at a time, carefully peel off the waxed paper and use your 3-inch Halloween cutters—like bats and pumpkins—to cut 20 shapes. I learned that using a small spatula to transfer cookies to the sheet really helps keep the shapes intact, especially with detailed cutters.

Don’t forget to cut out details like bat eyes or pumpkin faces using a skewer or a small knife before baking. Any scraps from rolling just roll right back up and freeze for the next batch. Bake the cookies for 8 minutes until they’re just firm at the edges but still tender inside, then cool on the sheet for a couple of minutes before transferring to a cooling rack.

Step 3: Whip Up and Assemble the Filling

Beat the cream cheese and marshmallow cream together until smooth and fluffy—this filling is what makes these cookies shine. Spread a heaping tablespoon on one cookie and gently sandwich it with a matching top cookie. I find that using a small offset spatula helps distribute the filling evenly without ripping the cookie.

Finally, decorate with black and red tube icing to create spooky or silly faces—the kids absolutely adore adding their own creative touches here. This step makes the cookies uniquely Halloween and super fun for your little helpers.

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Pro Tips for Making Halloween Gingerbread Sandwich Cookies Recipe

  • Chill Dough Twice: Freezing your dough before and after rolling helps keep the cookies from spreading too much in the oven.
  • Use Parchment Paper: It’s the best way to prevent sticking and keeps your baking sheets clean for easier cleanup.
  • Don’t Overbake: Pull cookies out when the edges firm up but centers are still soft to keep them tender after cooling.
  • Decorate When Fully Cool: Waiting until cookies are completely cooled prevents icing melt and smudging.

How to Serve Halloween Gingerbread Sandwich Cookies Recipe

The image shows six Halloween-themed sandwich cookies placed on a dark textured white marbled surface with a red edge on the side. Each cookie is made of two layers of brown cookie with a layer of white cream filling in the middle. The cookies are decorated on top with icing in different shapes: two bats outlined in black and red, a spider with red and black legs, a bright orange pumpkin with a smiling face outlined in white, and a black spider with red eyes. The cookies have clear, smooth icing designs that stand out against the dark brown cookie base. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep my garnishes simple but spooky—black and red icing is ideal for drawing creepy faces or drips of “bloody” details. Sometimes I sprinkle on edible glitter or tiny candy eyes for extra personality. It’s all about fun and making each cookie look like a little Halloween masterpiece.

Side Dishes

These cookies pair wonderfully with warm apple cider or a big mug of hot chocolate—perfect for chilly October evenings. If you’re serving at a party, adding a platter of fresh fruit and some pumpkin-flavored nuts creates a balanced spread that guests appreciate.

Creative Ways to Present

When I’ve hosted Halloween parties, I like stacking these sandwich cookies on decorative tiered trays surrounded by faux cobwebs or mini pumpkins. Wrapping a few in cellophane with a festive ribbon is also a great way to share these treats as favors. Presentation adds to the spooky spirit and makes everyone feel special.

Make Ahead and Storage

Storing Leftovers

I store leftover Halloween Gingerbread Sandwich Cookies in an airtight container at room temperature for up to 4 days—this keeps them soft but still slightly crisp on the edges. If you live in a humid area, adding a small piece of parchment or wax paper between layers helps prevent sticking.

Freezing

You can freeze these sandwich cookies, either assembled or just the baked cookie layers. Wrap them tightly in plastic wrap and then place in a freezer-safe bag; they keep well for up to 3 months. When you’re ready to enjoy, thaw at room temperature—this keeps the filling fresh and the cookies delicious.

Reheating

If you want to refresh slightly chilled cookies, a quick 10-second zap in the microwave makes the filling soft and melty. Just don’t overheat or the cookies will become too soft and lose their shape. I usually do this when serving to bring that gooey marshmallow filling back to life!

FAQs

  1. Can I make these Halloween Gingerbread Sandwich Cookies dairy-free?

    Yes! You can substitute the cream cheese with a plant-based cream cheese alternative and use vegan marshmallow fluff to keep the filling dairy-free. For the cookie dough, use vegan butter instead of unsalted butter to maintain that rich flavor and buttery texture.

  2. How do I prevent my gingerbread cookies from spreading too much?

    Be sure to chill your dough before cutting and rolling, as this helps the fat solidify and hold the shapes during baking. Also, try not to overwork the dough, and bake the cookies on a cool baking sheet to keep them from spreading unevenly.

  3. Can I prepare the dough ahead of time?

    Absolutely! The dough freezes beautifully. Just wrap it tightly and store in the freezer for up to a month. When ready, thaw in the fridge overnight, then roll out and cut your cookies as usual.

  4. What is the best way to decorate these cookies?

    I recommend decorating once the cookies are completely cooled to prevent icing from running or melting. Use tube icings in black and red to create fun Halloween shapes and faces—fine-tipped icing tubes make it easier to add intricate details.

  5. How should I store the decorated sandwich cookies?

    Store decorated cookies in a single layer in an airtight container to avoid smudging the icing. You can place parchment or wax paper between layers if stacking is necessary. Keep them at room temperature away from direct sunlight.

Final Thoughts

Honestly, this Halloween Gingerbread Sandwich Cookies Recipe has become a favorite tradition in my kitchen. I love how it brings together the flavors and fun of the season, plus the joy of decorating with family. If you’re looking for a recipe that’s both festive and foolproof, this one is definitely worth trying. Trust me, once you make them, your family and friends will be asking for these cookies every Halloween!

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Halloween Gingerbread Sandwich Cookies Recipe

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These Halloween Gingerbread Sandwich Cookies combine rich gingerbread flavors with a spooky twist, perfect for the festive season. Soft cocoa-spiced cookies are sandwiched with a creamy marshmallow cream and cream cheese filling, then decorated with black and red icing for a fun, eerie look. Ideal for Halloween parties or a festive treat.

  • Author: Ashley
  • Prep Time: 45 mins
  • Cook Time: 8 mins
  • Total Time: 53 mins
  • Yield: 20 sandwich cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

Cookies:

  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup mild molasses
  • 1/4 cup boiling water
  • 1/4 tsp. baking soda
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg

Decorations & Filling:

  • Black and red tube icing
  • 1 package (8 oz) cream cheese, softened
  • 1 cup marshmallow cream

Instructions

  1. Prepare Dry and Wet Mixtures: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, pumpkin pie spice, baking powder, and salt. In a separate cup, stir together the mild molasses, boiling water, and baking soda until combined.
  2. Make Cookie Dough: In a large bowl, using a mixer on medium speed, beat the unsalted butter, brown sugar, and granulated sugar until fluffy. Add the egg and beat until blended. On low speed, alternately beat in the dry flour mixture and the molasses mixture until the dough forms a cohesive ball.
  3. Roll and Chill Dough: Divide the dough in half and place each half between sheets of waxed paper. Roll each portion out to 1/8-inch thickness. Stack the rolled dough sheets on a baking sheet and freeze for 30 minutes until firm.
  4. Preheat Oven and Prepare Cookies: Heat the oven to 350°F (175°C). Line cookie sheets with parchment paper. Working with one portion of dough at a time, peel off one sheet of waxed paper to release the dough, then turn over and remove the second sheet. Use 3-inch Halloween-shaped cookie cutters to cut out 20 cookies. Use a skewer to cut eyes in bat shapes and a small knife to carve jack-o’-lantern faces. Transfer cookies with a small spatula to the prepared sheets, spacing them 1 1/2 inches apart. Reroll scraps, freeze, and cut out remaining cookies.
  5. Bake Cookies: Bake each sheet for 8 minutes. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
  6. Make Filling: In a bowl, beat the softened cream cheese and marshmallow cream until smooth and creamy.
  7. Assemble Sandwich Cookies: Spread a heaping tablespoon of the cream filling on each bottom cookie. Place a top cookie over the filling and gently press to form a sandwich.
  8. Decorate: Use black and red tube icing to decorate the sandwich cookies with Halloween designs, adding spooky eyes, mouths, or other fun details as desired.

Notes

  • Ensure the butter and cream cheese are softened to room temperature for easy mixing.
  • Freezing the dough makes it easier to cut out shapes cleanly.
  • Use parchment paper to prevent cookies from sticking during baking.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For more intense spice flavor, increase pumpkin pie spice slightly or add a pinch of ground ginger.
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Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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