This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Snickerdoodle cookies in a stack.

Hey everyone! Chelsea back from Chelsea’s Messy Apron. And I’ve got the cookies you’ll want to serve for Thanksgiving dessert ๐Ÿ™‚ 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 ๐Ÿ™‚

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 ๐Ÿ™‚

Pin this now to find it later

Pin It

Pumpkin Snickerdoodle Sandwich Cookies

5 from 1 vote
By: Chelsea Lords
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 15 Cookies

Ingredients 

Rolling the cookies

Frosting:

Instructions 

  • Preheat the oven to 350 degrees F.
  • In a large bowl beat together the room temperature butter, brown sugar, and white sugar until creamy.
  • Beat in the vanilla, pumpkin, cinnamon, nutmeg, cloves, allspice and salt.
  • In another bowl toss together the baking soda, cream of tartar, and flour.
  • Add wet and dry and mix until just combined.
  • Roll out balls of dough and then roll in a bowl that has the white sugar + ground cinnamon.
  • Place on a cookie sheet and bake 13-15 minutes. Slightly under-baking these cookies yields soft and tender cookies.
  • Meanwhile, prepare the frosting. Beat the ROOM TEMPERATURE cream cheese and butter until creamy. Add in the pumpkin and vanilla extract.
  • Beat in the cinnamon and pumpkin pie spice and then add in the powdered sugar beating in between additions.
  • Add the powdered sugar 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!
16 Quick & Easy 30 Minute Recipes!
(Plus weekly recipe updates)

About Chelsea Lords

Chelsea is the blogger behind Chelsea's Messy Apron. She is always experimenting in the kitchen and making new things to eat. "Or I am in the kitchen eating. Both are good." She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    Decided to forgo the filling and just made the cookies, with a little too much pumpkin โ€ฆstill turned out great!