Pumpkin Snickerdoodle Sandwich Cookies
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Pumpkin Snickerdoodle Sandwich Cookies
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These pumpkin snickerdoodle sandwich cookies are soft, chewy, and packed with flavor. The frosting that is in between thee cookies is rich and so delicious!
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Ingredients
Cookies
- ¼ cup butter unsalted
- ⅓ cup brown sugar lightly packed
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅓ cup pumpkin puree canned
- ¾ teaspoon ground cinnamon
- ¼ teaspoon nutmeg ground
- ¼ teaspoon clove ground
- ½ teaspoon allspice
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 ½ cups all-purpose flour
Cinnamon Sugar Mixture
- 4 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
Frosting
- 6 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 3 tablespoons pumpkin puree canned
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 2-3 cups powdered sugar
Instructions
Cookies
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl beat the¼ cup unsalted butter, ⅓ cup lightly packed brown sugar, and ½ cup granulated sugar. Using an electric hand mixer, beat until creamy.
- Mix in ½ teaspoon vanilla extract, ⅓ cup canned pumpkin puree, ¾ teaspoon ground cinnamon, ¼ teaspoon each nutmeg and ground cloves, ½ teaspoon allspice, and ¼ teaspoon salt.
- In a medium bowl combine ½ teaspoon baking soda, ¼ teaspoon cream of tartar, and 1 ½ cups all-purpose flour.
- Add the flour mixture to the pumpkin mixture and mix until just combined.
Cinnamon Sugar Mixture
- In a small bowl, stir together 4 tablespoons granulated sugar and ¾ teaspoon ground cinnamon. Roll the dough into 1-inch balls and then roll in the cinnamon sugar mixture.
- Place on a baking sheet and bake for 13-15 minutes. Slightly under-baking the cookies yields soft and tender cookies.
Frosting
- In a large bowl, add 6 ounces cream cheese, and 4 tablespoons unsalted butter, Using an electric hand mixer, beat until creamy. Add in 3 tablespoons canned pumpkin puree and 1 teaspoon vanilla extract.
- Mix in the ½ teaspoon cinnamon and ¼ teaspoon pumpkin pie spice.
- Slowly add 2-3 cups powdered sugar and mix until the frosting is to your desired thickness.
- Place the frosting in between 2 Snickerdoodle cookies and enjoy!
Nutrition Information
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Calories
244kcal
(12%)
Carbohydrates
32g
(11%)
Protein
1g
(2%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
37mg
(12%)
Sodium
142mg
(6%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
1749IU
(35%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Cookies
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 142mg | 6% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 1749IU | 35% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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