Is it too soon to post a pumpkin spice recipe? I don’t think so. These pumpkin spice snickerdoodle cookie sandwiches are so delicious! Instead of coating the cookies in a cinnamon sugar mixture, they’re rolled in a mixture of pumpkin pie spice and sugar. Then, to make them even more decadent, I sandwich a thick layer of homemade cinnamon cream cheese frosting between two cookies. It’s so delicious. This frosting would make a great topping for your favorite spice cake or carrot cake recipe, too. Enjoy!
Pumpkin Spice Snickerdoodle Cookie Sandwiches
Makes 16 cookie sandwiches
Ingredients
For the cookies
1 cup unsalted butter (softened)
1 ½ + 2 Tablespoons granulated sugar, divided
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoon cream of tartar
½ teaspoon baking soda
1 teaspoon salt
2 ¾ cup flour
1 tablespoon pumpkin pie spice
For the cream cheese frosting
4 oz cream cheese, softened
4 Tablespoons butter, softened
1 cup powdered sugar
½ teaspoon vanilla
½ teaspoon cinnamon
Preparation
For the cookies:
Add the butter and sugar to the bowl of a stand mixer and cream for 4-5 minutes until light and fluffy, scraping down the sides of the bowl with a spatula as needed. Add the eggs and vanilla extract and cream for another 1-2 minutes.
Add the cream of tartar, baking soda, and salt and mix until combined. Add the flour, approximately ½ cup at a time, and mix on low speed until the flour is combined, scraping down the sides of the bowl as needed to ensure that all of the flour is incorporated. Cover the dough and refrigerate it for 30 minutes. While the dough chills, preheat the oven to 350° F and mix 2 Tablespoons of granulated sugar with 1 Tablespoon of pumpkin pie spice in a small bowl.
After the dough has chilled, use a cookie scoop to scoop out 32 balls of dough. Roll the dough balls until they are round and smooth. Toss each dough ball in the pumpkin pie spice and sugar mixture. Then, using the bottom of a measuring cup (or any flat object, like the bottom of a drinking glass), press each dough ball into a disk approximately 3” in diameter.
Place each cookie on a parchment lined baking sheet, leaving 2” in between each cookie. Bake for 9-11 minutes. Let the cookies cool for several minutes on the cookie sheet before removing them from the pan to cool completely.
For the frosting:
Add the cream cheese to the bowl of a stand mixer that has been fitted with the paddle attachment. Beat the cream cheese at medium speed until smooth. Add the butter and beat until creamy, about 3 minutes. Add the cinnamon and vanilla, and beat until combined. Gradually add the powdered sugar in ¼ cup increments. Beat until smooth, about 2 minutes.
Putting it all together:
Using an offset spatula or a knife, spread the frosting on the bottom of one cooled cookie. Place another cookie on top. Repeat until all of the cookie sandwiches have been formed.