Pumpkin-filled Snickerdoodle Sandwich Cookies
Yield: 18-24 sandwich cookies
  • 1⅓ cups all purpose flour
  • ½ tsp. cream of tartar
  • ½ tsp. baking soda
  • ⅛ tsp. salt
  • ½ cup unsalted butter- room temperature
  • ½ cup plus 2 Tablespoons sugar
  • 2 Tablespoons light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • for rolling:
  • ¼ cup sugar
  • 2 tsp. cinnamon
  • pumpkin filling:
  • 4oz cream cheese, softened.
  • 2 tablespoons of softened butter
  • 2 cups powdered sugar- sifted
  • ¼ cup pumpkin puree
  • ¼ teaspoon of cinnamon
  • ⅛ teaspoon of ginger
  • ⅛ teaspoon of nutmeg
  • pinch of cloves
  1. Preheat oven to 350. Line cookie sheets with parchment or a silpat. Combine the dry ingredients into a bowl and set aside.
  2. Cream the butter and sugars on medium speed for several minutes until they're light and fluffy. Add the egg and vanilla and mix to combine.
  3. Add the flour mixture in two batches, making sure the first is incorporated before adding the second. Stop when the second batch is fully combined.
  4. Chill dough for 15-20 mins. Meanwhile stir together cinnamon and sugar in a bowl. When dough is chilled enough to be handled, roll ½-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart.
  5. Bake for 9-10 minutes. Cool the sheets on wire racks for a few minutes, then transfer the cookies directly onto the racks to let them finish cooling.
For the Filling:
  1. Cream together the butter and cream cheese until light and fluffy. add powdered sugar one cup at a time until mixture is thick and well-combined. Stir in pumpkin pureƩ and spices.
To assemble:
  1. Match up similar-sized cookies and pipe or spread filling between them. Cookies last in the fridge for up to a week.
Recipe by The Baker Chick at https://www.thebakerchick.com/pumpkin-filled-snickerdoodle-sandwich-cookies/