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Perfect Pumpkin Spice Snickerdoodle Sandwich Cookies

pumpkin spice snickerdoodle sandwich cookies - featured image
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Soft, chewy pumpkin spice snickerdoodles with a creamy cinnamon-infused cream cheese filling. These sandwich cookies are the ultimate fall dessert, perfect for bake sales, Thanksgiving, or cozy nights in.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  4. Beat in egg and vanilla extract until combined. Add pumpkin puree and mix on low until just incorporated.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes.
  7. In a small shallow bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon for coating.
  8. Using a cookie scoop, scoop rounded tablespoons of chilled dough. Roll into smooth balls, then roll in cinnamon-sugar mixture to coat. Place on prepared baking sheets, 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops are crackly and lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. For filling: Beat softened cream cheese and butter together until smooth. Add powdered sugar, vanilla extract, and cinnamon. Beat on low until combined, then on medium for 1-2 minutes until light and fluffy.
  11. Once cookies are completely cool, pair by size. Transfer filling to a piping bag or zip-top bag with corner snipped. Pipe filling onto flat side of one cookie, top with second cookie, and gently press until filling reaches edges.

Notes

Do not skip chilling the dough—it prevents spreading. Use 100% pure pumpkin puree, not pumpkin pie filling. For gluten-free, use a 1:1 gluten-free flour blend and chill dough for 1 hour. For vegan, use a flax egg and vegan butter/cream cheese. Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Unfilled cookies freeze well for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, pumpkin cookies, sandwich cookies, fall dessert, pumpkin spice, cream cheese filling, snickerdoodle sandwich

Find it online: https://sweetstirring.com/perfect-pumpkin-spice-snickerdoodle-sandwich-cookies/