Snickerdoodle Cookies are a delicious slice of heaven.
There is something about that soft texture cookie covered in cinnamon sugar that is hard to resist. When you bit into one they just melt away into cookie goodness. My children can’t get enough of them and will snatch them off cooling racks while they’re still warm. So what could we do to make a snickerdoodle cookies better? What would you say to two snickerdoodle cookies sandwiched around a sweet, creamy pumpkin filling? All I can say is “YUM!”
For Thanksgiving, my oldest son volunteered to bake all of our desserts. He loves to cook and wanted to help out. I’m thrilled to have him in the kitchen with me. He’s always cracking jokes and is just fun to be around. He’s also leaps and bounds past where I was when I was his age. When I was in college, the best I could do was a microwave meal or popcorn.
My son played around with a frosting recipe that I made and created this pumpkin filling that is almost sinful. They have the right amount of spice to compliment the snickerdoodle cookies. The only problem is the cookies just kept disappearing. Imagine that! He had to create a few more dozen to actually serve at Thanksgiving.
The best cookie sandwiches will be those that were smaller in size. They are easier to eat and cooked more evenly. When rolling dough into balls, use a small scoop with a 3/4″ to 1″ diameter for uniform size. Anything larger and you end up with more cookie than you really should eat. Mind you I said “should eat”. Can and should are two totally different things here. So enjoy!
- Cookie Ingredients
- 2 2/3 white whole wheat flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 4 Tablespoons brown sugar
- 1 1/4 cup cane sugar (divided)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- Pumpkin Cream Filling
- 2 Tablespoons butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 1/4 cups powdered sugar
- 1/4 cup pumpkin puree
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground clove
- Directions for Cookies
- Combine flour, cream of tartar, baking soda, and salt in a bowl.
- In another bowl, beat the butter, brown sugar, and 1 cup cane sugar on medium speed for a few minutes until light and fluffy. Add eggs and vanilla. Mix to combine.
- Add the flour mixture in 2 parts making sure to incorporate all the flour each time. After flour is fully incorporated, chill dough for 20-30 minutes.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silpats (silicone mats).
- Stir together 1/4 cup cane sugar and cinnamon in a bowl.
- Remove dough from the refrigerator. Be sure dough is chilled enough to handle. Scoop dough and roll into a ball (I use a 3/4" to 1" diameter scoop). Roll into cinnamon sugar and place on cookie sheets. Place cookie balls 2" apart.
- Bake cookies for 9 to 10 minutes, until lightly browned.
- Transfer cookies to a cooling rack to cool completely.
- Directions for Filling
- Beat together butter and cream cheese until light and fluffy.
- Blend in powdered sugar 1 cup at a time. Mix until thick and well combine. You can add extra sugar if needed.
- Stir in pumpkin purée, cinnamon, ginger, nutmeg, and cloves.
- Place filling in a decorator bag or cookie press, if using. Note: You can also spread the filling onto the cookies. It's just messier than using a bag or press.
- Snickerdoodle Pumpkin Cream Cookie Sandwiches
- Directions to Assemble Cookie Sandwiches
- Match cookies of like size together.
- Pipe filling onto the bottom of one of the matching sets of cookies. Top with matching cookie.
- Store in the refrigerator for up to a week or in the freezer to last longer.
- Remove and bring to room temperature before serving.
Amount Per Serving: Calories: 4801 Total Fat: 247g Saturated Fat: 154g Cholesterol: 664mg Sodium: 3953mg Carbohydrates: 658g Sugar: 621g Protein: 17g