Description
These Pumpkin Snickerdoodle Cookie Sandwiches are the ultimate fall dessert — soft, spiced, and filled with creamy pumpkin goodness. Each bite delivers a perfect balance of cinnamon warmth and rich, velvety filling. They’re ideal for Thanksgiving gatherings, cozy weekends, or as a sweet homemade gift during the holiday season.
Ingredients
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2 ¾ cups all-purpose flour
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1 teaspoon baking soda
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2 teaspoons cream of tartar
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½ teaspoon salt
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2 teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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1 cup unsalted butter, softened
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¾ cup granulated sugar
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½ cup packed light brown sugar
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⅓ cup pumpkin purée (not pumpkin pie filling)
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1 large egg yolk
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2 teaspoons pure vanilla extract
Cinnamon-Sugar Coating:
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¼ cup granulated sugar
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2 teaspoons ground cinnamon
Pumpkin Cream Filling:
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½ cup unsalted butter, softened
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4 ounces cream cheese, softened
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¼ cup pumpkin purée
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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1 teaspoon pure vanilla extract
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2–2 ½ cups powdered sugar (adjust for consistency)
Instructions
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In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. Set aside.
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In a large mixing bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes. Add pumpkin purée, egg yolk, and vanilla extract, mixing until combined.
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Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Cover the bowl and refrigerate for 30–45 minutes to firm up.
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Mix the cinnamon-sugar coating in a small bowl. Roll about 1 ½ tablespoons of dough into balls and coat each in the cinnamon-sugar mixture. Place on a parchment-lined baking sheet, spacing 2 inches apart.
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Preheat oven to 350°F (175°C). Bake for 10–12 minutes, until the edges are set and the centers are soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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To make the filling, beat butter and cream cheese until smooth. Add pumpkin purée, cinnamon, nutmeg, and vanilla, and mix well. Gradually add powdered sugar until the filling is thick and spreadable.
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Pair cookies of similar size. Spread or pipe a layer of filling on the flat side of one cookie, then top with another to create a sandwich.
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Chill the sandwiches for 15–20 minutes before serving to help them set.
Notes
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Chill the dough to prevent excessive spreading and to achieve a soft, chewy texture.
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Use pumpkin purée, not pumpkin pie filling, to avoid extra sugars and spices.
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Do not overbake; the cookies should look slightly underdone when removed from the oven.
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For a neat look, pipe the filling with a round or star tip instead of spreading it with a spoon.
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Store assembled cookies in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes per batch