Pumpkin Snickerdoodle Sandwich Cookies
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Revision as of 22:36, 22 November 2015
Ingredients
- 1/2cup 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
- 3/4teaspoon 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!
