For a less scary (but equally good) Pumpkin-Ginger version, swap out the Ghost Curry Powder for Pumpkin Pie Spice and use ¼ cup chopped crystallized ginger instead of ground cinnamon in the filling.


Preheat oven to 350 degrees. Combine dry ingredients in a large bowl and set aside. In an electric mixer bowl, beat butter and sugars together until light and fluffy. Beat in eggs and vanilla until well blended. Slowly beat in milk and pumpkin puree. Add dry ingredients and beat just until blended. Using a tablespoon or small cookie scoop, drop dough onto parchment-lined baking sheets. Bake for 12 to 14 min., or until bottoms are lightly browned and tops are firm. Cool for about 5 min. on the baking sheet, then loosen the bottoms with a spatula and cool completely on a wire rack. In an electric mixer bowl, beat together all filling ingredients until smooth. Spread filling on the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies.


About 20 cookies

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Ghost Curry Powder 1 oz bag $2.85
Vanilla Extract Pure Madagascar -2floz $8.95
Cinnamon, Ceylon, "True" 1/2 oz bag $2.30
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Customer Reviews ( Add a Review )

5 stars 11/25/13 shawnleochick
A-M-A-Z-I-N-G!! These were such a huge hit at a dinner party the other night that I will be making them again. I would suggest making the cookie smaller than you would normally since they are rich, and it will allow them to go a bit further. if you have folks that like it spicer then make a dusting with ghost curry, sugar (raw or crystalized probably the best) - sprinkle it over the tops after spraying the top lightly with Pam or butter