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Little Debbie Pumpkin Delights (Copycat)

Little Debbie pumpkin delights (copycat) are tender pumpkin spice cake rounds sandwiched with a fluffy cream filling and finished with a glossy chocolate drizzle. Bake 10–12 minutes at 350°F for soft, oval cookies that hold up to the filling.
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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: 260
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

Method
 

Make pumpkin cake rounds
  1. Preheat the oven to 350°F and line sheet pans with parchment for easy release.
  2. Beat butter and brown sugar until smooth, then add the egg and mix until combined.
  3. Add pumpkin, sour cream, and vanilla, mixing until the batter looks thick and cohesive.
  4. Fold in the flour, pumpkin pie spice, baking soda, and salt just until no dry streaks remain.
  5. Drop the dough into 2-tablespoon oval shapes on the prepared sheet pans, spacing them evenly.
  6. Bake at 350°F for 10–12 minutes, until the cookies spring back lightly when touched.
  7. Cool the cake rounds completely on the sheet pans so the filling won’t melt.
Make cream filling and assemble
  1. Beat softened unsalted butter and cream cheese until smooth, then add powdered sugar, vanilla, and cinnamon.
  2. Continue beating until the filling is fluffy and holds its shape.
  3. Spread cream filling on the bottom of half the cooled cake rounds, then top with remaining rounds to make sandwiches.
  4. Melt chocolate chips with coconut oil, then drizzle over each sandwich so the tops look glossy.

Notes

For clean sandwich edges, make sure the cake rounds cool completely before assembling. Store finished cookies in an airtight container in the refrigerator for up to 4 days; the chocolate drizzle will set better after chilling. Freezing is not recommended because the cream filling texture can soften after thawing. For a lighter option, use reduced-fat cream cheese in the filling (texture may be slightly softer).