Ritz Pumpkin Cheesecake Sandwich Cookies
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RITZ PUMPKIN CHEESECAKE SANDWICH COOKIES
Hi Everyone! I hope you had an awesome weekend! It’s starting to feel like fall here in Minnesota and I have a love/hate relationship with that idea. I love fall because of the crisp air, the pretty trees and these Ritz pumpkin cheesecake sandwich cookies. These little sandwich cookies are filled with a creamy, pumpkin-y filling enveloped in sweet white almond bark topped with none other than fall themed sprinkles. Sometimes it gets hectic around the holidays (and by sometimes, I mean all the time) and it’s hard to figure out what to bring to your office holiday party, or to a family get together.
These little sandwich cookies are simple to make so you can make them quick before your party. I love these because they are easy to just put on the dessert table and leave. There is no cutting or serving. You just eat em! Also, if you’re into the sweet and slightly salty desserts, this one is for you. The Ritz crackers add a buttery saltiness to these dessert cookies and it just completes the whole sha-bang!
Tips for these cute little sandwich cookies:
Make sure you use pumpkin puree, not pumpkin pie filling. Also, make sure that your cream cheese is soft, so it blends well with the powdered sugar and, so it blends well with the other ingredients.
- I use white almond bark for the coating for these cookies, but you could also use the chocolate flavored almond bark. Both flavors will make these cookies delicious. It’s all about your preference. You could also do half and half, so people have a choice! You do you ????
I’ve tried storing these in the freezer, refrigerator and at room temperature and I found the best way is to just put them in an air tight container and leave them at room temperature. I found that putting them in the freezer or refrigerator caused them to crack.
I hope you’re not full of pumpkin desserts quite yet because you need to try these little babies!
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 cup pumpkin puree
- 1 TBSP pumpkin pie spice
- 1 TSP vanilla
- 1 ½ TSP brown sugar
- 1 24 oz package white almond bark
- 2-3 sleeves Ritz crackers
- Fall themed sprinkles
- With an electric mixer, mix the softened cream cheese and powdered sugar together until combined. Add the pumpkin puree, pumpkin pie spice, vanilla and brown sugar and blend until smooth.
- On a cookie sheet, lay the salty side of the Ritz cracker face down so the flat side is facing up. Place a little less than 1 TSP pumpkin mixture in the middle of the cracker. Place another cracker on top (salty side up) and lightly press down until the filling reaches the edge of the crackers. Do this until all the pumpkin mixture is gone. You should get 30-35 sandwich cookies. Place the cookie sheet in the freezer for about 20 minutes until the pumpkin filling is firm.
- Meanwhile, melt your white almond bark on the stove top with a double boiler. If you don’t have an actual double boiler, put about 2 inches of water in the bottom of a sauce pan and place a Pyrex bowl over the top. This will steam the white almond bark instead of having it touch the actual sauce pan, preventing it from burning.
- When the almond bark is melted, and the middle of your sandwich cookies is firm, take a few of the cookies out of the freezer at a time. One by one place them in the white almond bark, turning them so that the whole cookie gets covered. I use a fork and just turn it until its coated. Grab the cookie out of the white almond bark with fork (just slide it underneath it) and give the fork handle a few taps on bowl to get rid of excess bark. Place the cookie onto parchment paper and sprinkle with sprinkles! Do this until all cookies are coated.
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