Pumpkin Snickerdoodle Sandwich Cookies Recipe

Posted on Feb 1 2016 - 11:40am by admin

Pumpkin Snickerdoodle Sandwich Cookies Recipe

Pumpkin Snickerdoodle Sandwich Cookies Recipe

Ingredients
Pumpkin Snickerdoodles
  • ½ cup unsalted butter (if using salted, omit the extra salt in the recipe)
  • ½ cup coconut oil
  • ½ cup brown sugar
  • 1 cup white sugar
  • 3 cups flour
  • ½ tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 3 eggs
  • 1 tsp. vanilla
Pumpkin pie spice sugar mixture
  • ¼ cup white sugar
  • 1 heaping TBS pumpkin pie spice
Pumpkin Cream Cheese Icing
  • 1 package (8 oz.) cream cheese, softened
  • ½ cup butter, softened
  • ⅓ cup pumpkin puree
  • 2½ cups powdered sugar
  • 1½ tsp pumpkin pie spice
Instructions
Pumpkin Snickerdoodles
  1. Preheat oven to 425 degrees.
  2. In a heat proof bowl, gently melt the butter and coconut oil in the microwave and set aside to cool.
  3. In a separate bowl, mix together the sugars, flour, pumpkin pie spice, baking soda and salt. Set aside.
  4. Whisk the eggs and vanilla into the cooled butter and coconut oil mixture.
  5. Stir the wet ingredients into the dry ingredients, stirring until just combined.
  6. In a small bowl, whisk the pumpkin pie spice sugar mixture ingredients together.
  7. Form dough into 1½ in. balls and roll into the sugar mixture. Place them on a ungreased cookie sheet and flatten slightly.
  8. Bake at 425 for 6-7 minutes. Remove and let cool for 5 minutes.
Pumpkin Cream Cheese Icing
  1. In a mixer, beat the cream cheese and butter until well combined. Add in the pumpkin and beat to combine.
  2. With the mixer running, slowly add the powdered sugar ½ cup at a time. Add in pumpkin pie spice until well combined.
  3. Spread or pipe between cookies and enjoy!

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