Pumpkin Snickerdoodle Sandwich Cookies

4 from 1 vote

A soft & chewy pumpkin snickerdoodle, filled with creamy pumpkin cream cheese icing. These are a pumpkin lover's dream come true cookie!

Prep Time20

Cook Time7

Total Time27

Servings: Cookies

Calories: 414kcal

Author: Karrie

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.