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Pumpkin Cream Cheese Snickerdoodle Cookie Sandwich

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Creamy pumpkin cream cheese sandwiched in between two snickerdoodle cookies.

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Rate this recipe 4.6/5 (21 Votes)

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

Details

Servings 16
Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

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.

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