Pumpkin Cream Cheese Snickerdoodle Cookie Sandwich Recipe 465

PUMPKIN SNICKERDOODLES

Steps:

• Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
• Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
• Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PUMPKIN CREAM CHEESE SNICKERDOODLE COOKIE SANDWICH RECIPE - (4.6/5)

Steps:

• For the cookie - 1. Preheat oven to 400 degrees F. 2. Cream butter and sugar until light and fluffy. Add eggs and vanilla. 3. Whisk together the flour, cream of tartar, baking soda, and salt in separate bowl and slowly incorporate into the butter mixture. 4. Chill the dough for 20-30 min. Roll into tablespoon size balls and then toss in the cinnamon/sugar mixture, coating evenly. Bake for 8-10 minutes or until lightly browned. For the filling - Cream the cream cheese and pumpkin until fluffy. Add in sugars, pumpkin pie spice, and vanilla until fully combined and no lumps remain. Refrigerate for 1 hour. Making the Sandwich - Fill a gallon size Ziploc bag with the filling. Cut the tip of the corner off and pipe the filling onto the flat side of the cookie. Place another cookie on top, flat side down.