Tuesday, October 29, 2013

Pumpkin Cream Cheese Snickerdoodle Sandwiches

Snickerdoodles are a family favorite recipe, and Pumpkin Cream Cheese Snickerdoodle Sandwiches are a delicious fall twist on our favorite cookie. A crisp, classic, cinnamon-sugar cookie filled with creamy pumpkin cream cheese frosting is the perfect fall dessert.

I appologize for the bad iPhone photo.  I made these cookies a month ago to take to dinner at my grandparents for the first weekend of fall. My family devoured these cookies, as they disappeared within minutes around my grandparent's dinner table. Good food is always better shared with family!

Pumpkin Cream Cheese Snickerdoodle Sandwiches
·1 recipe for Snickerdoodles
·8 oz cream cheese, softened
·1/2 cup pumpkin
·1/3 cup brown sugar
·1/2 tsp cinnamon
·1/4 tsp nutmeg
·1/8 tsp cloves
·1/8 tsp allspice 
·1/2 tsp vanilla

Prepare Snickerdoodles according to recipe directions. For the frosting, combine all ingredients in a bowl. Beat on medium speed until well-combined. Cover and refrigerate for at least 1 hour. When ready to serve, spread a spoonful of pumpkin cream cheese frosting on the bottom of one cooled cookie. Top with another cookie. Serve immediately, or keep pumpkin cream cheese in the fridge until ready to assemble to serve.

Note: The pumpkin cream cheese recipe makes more than what you need for the cookies, but go ahead and make the full recipe. You'll be glad you didn't cut the recipe in half when you have extra to enjoy with apples, graham crackers, bagels, pretty much anything!