Pumpkin Cream Cheese Snickerdoodle Cookie Sandwich Recipe 465 Recipes

PUMPKIN CREAM CHEESE SNICKERDOODLE COOKIE SANDWICH RECIPE - (4.6/5)

Steps:

• 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.

PUMPKIN SNICKERDOODLES

Steps:

• Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
• Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
• Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CRANBERRY CREAM CHEESE SNICKERDOODLES

Steps:

• Mix cream cheese and butter in bowl untl smooth. Open cookie mix; remove cinnamon sugar packet; set aside. Add water, egg and cookie mix to cream cheese mixture until soft dough forms. Stir in cranberries. Cover; refrigerate 30 minutes.
• Drop dough by rounded teaspoonfuls into bowl with cinnamon sugar packet; roll to coat. Place 2 inches apart on ungreased cookie sheets.
• Bake at 375°F for 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely.

PUMPKIN COOKIES WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with silicone mats or buttered parchment paper.
• Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg for cookies in a medium bowl.
• Beat white sugar, brown sugar, and butter in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well blended. Slowly beat in pumpkin and milk. Add flour mixture, beating until well blended.
• Drop tablespoonfuls of dough onto the prepared baking sheets with a tablespoon or cookie scoop.
• Bake in the preheated oven until bottoms are lightly browned and tops are firm, 12 to 14 minutes. Cool for about 5 minutes on the baking sheets and then loosen the bottoms with a spatula; let cool completely on wire racks.
• While cookies cool, combine cream cheese, butter, and vanilla extract together for filling in a bowl with an electric mixer. Beat in powdered sugar until well blended and filling is smooth.
• Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with the remaining cookies.