Prep Time: 2 hours
Bake Time: 9 to 11 min
Serves about 14 or 15 sandwiches
- 2 and a 1/2 cups all-purpose flour
- 1/2 teaspoon cream of tarter
- 2 teaspoons cornstarch
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 3/4 cup butter, softened to room temperature
- 3/4 cup of packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla
- 1/2 cup canned pumpkin
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons cinnamon
For the Maple Filling
- 1 cup softened butter
- 2 cups powdered sugar
- 1 teaspoon maple extract
- 1 teaspoon syrup
- In a large bowl whisk together the first 7 ingredients. Set aside.
- In a separate bowl with a mixer on medium speed, beat together the butter and sugars until fluffy. Turn the mixer to low and beat in the egg yolk, vanilla, and pumpkin.
- Slowly add the dry ingredients a little at a time and stopping the mixer to scrap down the sides when needed. Dough will be sticky. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- Preheat the oven to 350 degrees when ready to bake and line a cookie tray with parchment paper or silicon mat.
- In a small bowl mix together the cinnamon and sugar for the cinnamon sugar coating. Using a cookie scoop form the dough into balls about 1.5 tablespoons in size then roll into balls
- Place the cookies onto the cookie sheet about 2 inches apart for about 9 to 10 minutes until the tops look sparkly golden.
For the Filling
- In a large bowl beat the softened butter with a standing or hand mixer until creamy.
- Beat in the powdered sugar one cup at a time, maple extract, syrup, and milk to the desired consistency.
- Spoon filling into a ziplock baggie, close tightly, and cut off one of the bottom corners. After the cookies have cooled squeeze the maple filling onto every other cookie and top them off to make a sandwich.
So I recently made some of my favorite snickerdoodle cookie recipes and thought about changing things up a bit. How good is pumpkin mixed in some sugar and cinnamon? Mighty good I say! What else would give it that extra punch besides the traditional vanilla filling? Oh I don’t know…. Maple! Sure! But the impact of flavor that exploded from these cookies was still more than I was expecting. These are the perfect “Thank You” goodies to drop off to your friends or families over the holidays. Looks like they came fresh out of a bakery.
This is one of those recipes that is so fun to do with your kids! Something about rolling the dough into the cinnamon sugar mixture makes them feel like they are playing with their food and helping at the same time. Which is kinda true. My girls love making frosting or filling with me because they love pouring the sugar into the bowl and watching it take shape as it forms into a sweet creamy goodness. So obviously it ends with us licking the bowl at the end because I always leave a little extra at the bottom. After the filling is all set and ready in a baggie they help me make the sandwiches. For a little extra sparkle and sugar you are welcome to roll the sides of the cookie sandwiches in the cinnamon sugar mixture but trust me there is plenty sweetness going on already.
If you were looking to bring a different dessert to thanksgiving dinner this year trust me, these are it. People expect pie but trust me this will be a sweet surprise everyone will thank you for.
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