Eek it's November, and have you heard? Pumpkin is the new bacon. I'm still easing my way into pumpkin, and with these cookie sandwiches you get the perfect hint of pumpkin with some classic snickerdoodles.
- 1 cup butter, softened
- 1 and 1/2 c sugar
- 2 eggs
- 1 tsp vanilla
- 2 and 3/4 c flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tsp cinnamon and 3 tsp white sugar for rolling
Cream sugar and butter until light and fluffy.
Add eggs and vanilla. Mix thoroughly.
Stir dry ingredients together in separate bowl and add to creamed mixture.
Chill for 20-30 min.
Preheat oven to 400 degrees.
Roll into Tablespoon size balls and then toss in the cinnamon/sugar mixture, coating the dough evenly.
Bake for 8-10 minutes or until lightly browned but soft.
Pumpkin Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup pureed pumpkin
- 1/4 c brown sugar
- 1/8 c white sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla
Beat all ingredients in a medium bowl with an electric mixer until smooth.
Cover and refrigerate for at least 1 hour.
Spread about 1 tablespoon filling onto the flat side of half the cookies.
Place remaining cookies on top, and gently press on each to squeeze filling to edges
(Inspired by The Stirring Place)