Pumpkin Pie Snickerdoodle Sandwich Cookies
Recipe by Chris Falman
Not a holiday season goes by where I don’t make Snickerdoodle cookies. The vanilla and cinnamon and sugar cookie combination is just perfect for every occasion. So to take them to another level, fill them with pumpkin pie. It easy and delicious. This recipes makes 15 large cookie sandwiches. Large as in, 1 is all you need. You can easily make more from this same recipe if you make smaller cookies, just keep a closer eye on the cookies during baking.
Makes 15 cookie sandwiches
- 30 Snickerdoodle Cookies (recipe follows)
- Pumpkin Pie Filling (recipes follows)
- Crumbled EDWARDS® Pumpkin Crème Pie Crust (recipe follows)
- 2 sticks (8 oz) of unsalted butter, room temperature
- 1¾ cup granulated sugar
- ½ tsp orange zest
- 2 tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground clove
- 2 large eggs
- 1½ tsp vanilla extract
- 3¾ cup all purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- ¼ tsp kosher salt
- Cinnamon sugar (for rolling cookie dough in)
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- ⅛ tsp freshly grated nutmeg
- In the bowl of a mixer fitted with the paddle attachment, combine the butter through the ground clove. Beat on low and work your way up to medium and beat until the mixture has lightened and become fluffy.
- Stop the mixer. Use a spatula to scrape down the sides and lift anything off the bottom of the bowl. Scrape the beater too. Beat for about a minute more to make sure everything is nicely mixed and there are no chunks of butter (this will result in sad looking cookies).
- With the mixer running on medium low, add the eggs, one at a time, waiting to add the next until the first has been incorporated. Add in the vanilla extract. Scrape down the sides, paddle and bottom of bowl one more time and let it mix.
- Add in the flour through salt. Mix on low speed until all pretty much all the flour has been mixed in. Stop the mixer. Use a spatula (or clean hands) to finish mixing until no dry bits remain.
- Pop the cookie dough into the fridge for about 30 minutes to let it rest and firm up.
- Preheat oven to 325°F
- Make the cinnamon sugar by combining all the ingredients in a small bowl with a whisk. Set aside.
- Line baking sheets with parchment paper. (This recipes makes a lot, so depending on how many trays you have and how much room your oven has, you may have to bake multiple batches.)
- When the dough has been chilled and rested, use a #40 cookie scoop (or a rounded tablespoon) to scoop out the dough. Roll it into a ball between your hands and then drop into the cinnamon sugar mixture and roll it around to coat it all over. Place on the parchment lined baking sheet. Repeat until all the dough has been rolled and sugared.
- Space the cookies at least 2 inches apart from each other. Press down VERY lightly on the tops to ever so slightly flatten them. If you press too much, the cookies will end up very thin.
- Bake in the oven for 12-14 minutes, rotating halfway through. (Bake longer if you want crispy/crunchy cookies). Let cool on the pan.
Pumpkin Pie Filling / Crust Crumble Ingredients
- Filling from 1 EDWARDS® Pumpkin Crème Pie
- 1 cup white chocolate, melted
Pumpkin Pie Filling / Crust Crumble Instructions
- Preheat oven to 250°F.
- Scrape the filling out of the crust and put in a bowl. Mix with the white on chocolate until smooth.
- Crumble the crust over a parchment lined baking sheet and dry in oven for 12-15 minutes. Let cool. Crumble by hand.
How to Assemble
- Use the same scoop you used to portion out cookies to portion out filling.
- Place a rounded scoop on 1 cookie and squish together with another cookie. It's OK if the filling goes beyond the edges, in fact, this is what you want.
- Spread the cooled and crumbled crust on a plate. Roll the filled cookie in the crumbs so that the edges are coated in crumbs.
- Keep chilled until about a half hour before you’re ready to serve. This will take the chill off.