Saturday, December 22, 2012

Pumpkin-Filled Snickerdoodle Sandwich Cookies

It's the most wonderful time of the year!  And my house has cookies galore.  Surprisingly, they are not all from me!

Blame my mom.

Mexican wedding cakes... thumbprint cookies... not to mention all these Harry & David packages we keep getting filled with yummy chocolates and even more cookies.

So why not add to that, right?

Starting with these.

My mom saved me a Dallas newspaper from not too long ago because it was filled with cookie recipes.  Cookie recipes from a Dallas holiday cookie contest.

Of course I had to scope them out.. and they were not your traditional holiday cookies - like Popcorn cookies?!

I saw these though, and thought I'd give them a try.  Who doesn't love a snickerdoodle, let alone sandwiching them in between pumpkin?  Yum!!

I decided to make mine a little smaller than the recipe called for, making them more bite-sized - especially since you're essentially eating two cookies.

And they turned out delicious!!!!

Happy Holidays, everybody!

Pumpkin-Filled Snickerdoodle Sandwich Cookies

1 1/3 cups flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup unsalted butter, room temperature
2 tbsp. light brown sugar
3/4 cup sugar (divided)
1 egg
1 tsp. vanilla
2 tsp. cinnamon
Pumpkin filling recipe (below)

Line cookie sheet with parchment paper or non-stick mat.
Combine flour, cream of tartar, baking soda and salt in medium bowl; set aside.
In a mixing bowl, combine butter, brown sugar, and 1/2 cup sugar until light and fluffy.
Add egg and vanilla; mix to combine.
Add flour mixture in 2 batches, making sure the first is incorporated before adding the second; stop when second batch is fully combined.
Chill dough in refrigerator for 15-20 minutes.
Preheat oven to 350F.
Stir together 1/4 cup sugar and cinnamon in small bowl.
When chilled, use a tsp. to round dough into small balls; roll in sugar-cinnamon mixture and place on baking sheet.
Bake for ~8 minutes.
Cool cookies on sheet then transfer to wire rack and allow to completely cool before frosting.

Pumpkin Filling
2 tbsp. butter, room temperature
4 ounces cream cheese, room temperature
2+ cups powdered sugar
1/4 cup canned pumpkin
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
pinch of ground cloves

In a mixing bowl, combine butter and cream cheese until light and fluffy.
Mix in 2 cups powdered sugar.
Stir in pumpkin and spices.
If needed to thicken, add more powdered sugar to mixture by the tbsp.
Either fill frosting bag or use a knife, and spread filling in between two cookies; sandwich together.

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