Pumpkin-Filled Snickerdoodle Sandwich Cookies

servings: 15
Prep Time: 30 Min
Chill Time: 20 Min
Cook Time: 10 Min

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Cookie Ingredients

  • 1 1/3 cups flour
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup butter, unsalted, room temperature
  • 2 tbsp light brown sugar
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp cinnamon

Pumpkin Filling

  • 2 tbsp butter, at room temperature
  • 4 oz cream cheese, room temperature
  • 2 cups powdered sugar
  • 1/4 cup pumpkin puree
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • dash ground clove


Line cookie sheets with parchment paper.
Combine the flour, cream of tartar, baking soda and salt in a bowl and set aside.
In a mixing bowl, beat the butter, brown sugar and 1/2 cup sugar on medium speed for several minutes until light and fluffy. Add the egg and vanilla and mix to combine. Add the flour mixture in 2 batches, making sure the first is incorporated before adding the second. Stop when the second batch is fully combined. Chill dough for 15 to 20 minutes.
Preheat oven to 350 F.
Stir together 1/4 cup sugar and cinnamon in a bowl. When dough is chilled enough to be handled, scoop with small scooper and roll balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Bake for 9 to 10 minutes.
Cool cookie sheets on wire racks for a few minutes. Transfer the cookies directly onto the racks to let them finish cooling.
Match like-size cookies and pipe or spread Pumpkin Filling on flat side of one cookie and top with another to make sandwiches. Makes 15.
In a mixing bowl on medium speed, beat together butter and room-temperature cream cheese until light and fluffy. Blend in powdered sugar, 1 cup at a time, until mixture is thick and well-combined; add more if needed. Stir in canned pumpkin purée, cinnamon, ginger, nutmeg and ground cloves. 
If mixture is too soft, add additional powdered sugar and spices to taste.

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