It’s pumpkin time!!!
I admit to being quite a pumpkin-head. There’s just something about the weather cooling down that gets me all excited about snuggling into a big sweater and nibbling at pumpkin muffins or sipping pumpkin spiced cider.
You know what goes really well with pumpkin spiced cider? Pumpkin cookies! But not just any old cookie. Pumpkin snickerdoodles!! But not just any pumpkin snickerdoodles – Pumpkin Snickerdoodle Sandwich Cookies! They’re the ultimate pumpkin treat, and they’re a snap to whip up! In no time at all, you can be munching on these delicious sandwich cookies with your family.
Pumpkin Snickerdoodle Sandwich Cookies
Combine the cookie ingredients in a bowl, toss in some melted butter and coconut oil, and mix it all up.
The batter will look very oily, but I promise, you didn’t mess up! There’s a lot of oil in these cookies, but it keeps them so incredibly soft and chewy – totally worth the calories.
If you’re still worried about shaping, just refrigerate the batter for 20 minutes or so, so they don’t spread too much in the oven.
Roll the dough into 1 1/2-inch balls (or smaller if you’re going for a mini sandwich cookie), and toss it around in you pumpkin spice-sugar mixture. Coat it reeeally well, you want each cookie to be bursting with pumpkin!
Place them on ungreased baking sheets, and press them down just a little bit. Bake them no longer than 7 minutes, then let them cool completely.
Mix up your delicious pumpkin cream cheese icing, pipe it on half your cooled cookies, then top them off with another cookie.
Voila! Pumpkin Snickerdoodle Sandwich Cookies, ready to dip in your pumpkin cider or other pumpkin drink of choice.
Here’s a printable recipe card for your cookbook! I hope these cookies become a fall tradition in your homes!
- 1/2 cup unsalted butter (if using salted omit the extra salt in the recipe)
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1 cup white sugar
- 3 cups flour
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla
- 1/4 cup white sugar
- 1 TBS heaping pumpkin pie spice
- 1 8 oz package cream cheese softened,
- 1/2 cup butter softened
- 1/3 cup pumpkin puree
- 2 1/2 cups powdered sugar
- 1 1/2 tsp pumpkin pie spice
- Preheat oven to 425 degrees.
- In a heat proof bowl, gently melt the butter and coconut oil in the microwave and set aside to cool.
- In a separate bowl, mix together the sugars, flour, pumpkin pie spice, baking soda and salt. Set aside.
- Whisk the eggs and vanilla into the cooled butter and coconut oil mixture.
- Stir the wet ingredients into the dry ingredients, stirring until just combined.
- In a small bowl, whisk the pumpkin pie spice sugar mixture ingredients together.
- Form dough into 1 1/2 in. balls and roll into the sugar mixture. Place them on a ungreased cookie sheet and flatten slightly.
- Bake at 425 for 6-7 minutes. Remove and let cool for 5 minutes.
- In a mixer, beat the cream cheese and butter until well combined. Add in the pumpkin and beat to combine.
- With the mixer running, slowly add the powdered sugar 1/2 cup at a time. Add in pumpkin pie spice until well combined.
- Spread or pipe between cookies and enjoy!
The dough can be refrigerated for up to 5 days if it is well wrapped. It can also be frozen into logs.