Pumpkin Cream Cheese Snickerdoodle Cookie Sandwich Recipe 465

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

Pumpkin Cream Cheese Snickerdoodle Cookie Sandwich Recipe - (4.6/5) image

Provided by Kelli with an I

Number Of Ingredients 17

Ingredients

For the cookie -
1 C butter, room temperature
1 + 1/2 C granulated sugar
2 large eggs
1 tsp vanilla extract
2 + 3/4 C all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon and 3 tsp white sugar for rolling
For the filling -
8 oz cream cheese, softened
1/4 C pureed pumpkin
1/4 C light brown sugar
1/8 C granulated sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla

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.

PUMPKIN SNICKERDOODLES

Pumpkin Snickerdoodles image

These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!

Provided by Jenn Harmon Jones

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 24

Number Of Ingredients 15

Ingredients

1 cup shortening
1 cup white sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon allspice

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.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 33 g, Cholesterol 7.8 mg, Fat 9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 150.6 mg, Sugar 17.3 g

SNICKERDOODLE SANDWICH COOKIES

Snickerdoodle Sandwich Cookies image

Out of the oven in only 30 minutes, these snickerdoodle crème cookies are double the goodness with two cookies sandwiching creamy cream-cheese frosting.

Provided by Brooke Lark

Categories Dessert

Time 30m

Yield 18

Number Of Ingredients 7

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
5 tablespoons butter, melted
1 egg
1 teaspoon cream of tartar
1 tablespoon cinnamon
1/2 cup sugar
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.
In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.
Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don't want them crispy, browned, and over baked.
Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

Nutrition Facts : ServingSize 1 Serving

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