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5
from 1 vote
Pumpkin Snickerdoodle Sandwich Cookies
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert, Snack
Cuisine:
American
Servings:
15
Cookies
Author:
Chelsea Lords
Ingredients
1/2
cup
unsalted butter
1/3
cup
lightly packed brown sugar
1/2
cup
white sugar
1/2
teaspoon
vanilla extract
1/3
cup
canned pumpkin
not the entire can, not pumpkin pie filling
3/4
teaspoon
ground cinnamon
1/4
teaspoon
each nutmeg and ground cloves
1/2
teaspoon
allspice
1/4
teaspoon
salt
1/2
teaspoon
baking soda
1/4
teaspoon
cream of tartar
1
and 1/2 cups white all-purpose flour
Rolling the cookies
4
tablespoons
white sugar
3/4
teaspoon
ground cinnamon
Frosting:
6
ounces
cream cheese
at room temperature
4
tablespoons
butter
unsalted, at room temperature
3
tablespoons
canned pumpkin
1
teaspoon
vanilla extract
1/2
teaspoon
cinnamon
1/4
teaspoon
pumpkin pie spice
2-3
cups
powdered sugar
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:
244
kcal
|
Carbohydrates:
32
g
|
Protein:
1
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
37
mg
|
Sodium:
142
mg
|
Potassium:
48
mg
|
Fiber:
1
g
|
Sugar:
31
g
|
Vitamin A:
1749
IU
|
Vitamin C:
1
mg
|
Calcium:
22
mg
|
Iron:
1
mg