Pumpkin Snickerdoodle Sandwich Cookies

Hey everyone! Chelsea back from Chelsea’s Messy Apron. And I’ve got the cookies you’ll want to serve for Thanksgiving dessert 🙂 Except you are probably a bit more traditional and thinking you’ll go more the pie route? That’s fine too as long as you make sure to make these pumpkin sandwich cookies SOMETIME this Fall!! They are so delicious — soft, chewy, and packed with flavor. And the frosting is ultra thick and soft. In between two cookies it is divine!

Both the cookies and the frosting are quite simple to make and a great complement to each other. The frosting isn’t overwhelmingly pumpkin flavored, but has a touch of it making it perfect for the very pumpkin-tasting cookies 🙂

Also a fun fact about the dough for these cookies — it’s eggless!! So you can totally sneak a spoonful, or two (or ten) before baking these cookies! YUM. Enjoy 🙂

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Pumpkin Snickerdoodle Sandwich Cookies

5 from 1 vote

By: Chelsea Lords

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 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 15 Cookies

Ingredients 

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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.

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

Calories: 244kcalCarbohydrates: 32gProtein: 1gFat: 13gSaturated Fat: 8gCholesterol: 37mgSodium: 142mgPotassium: 48mgFiber: 1gSugar: 31gVitamin A: 1749IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!