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Pumpkin Snickerdoodle Sandwich Cookies
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 15 Cookies
Calories: 244 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
Cookies
- ¼ cup unsalted butter
- ⅓ cup lightly packed brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅓ cup canned pumpkin puree
- ¾ teaspoon ground cinnamon
- ¼ teaspoon each nutmeg and ground cloves
- 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 canned pumpkin puree
- 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.
Cup of Yum
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
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
% 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.