Pumpkin Snickerdoodle Cookie Sandwiches

Servings: 16-18 cookies / 8-9 cookie sandwiches

For the cookie:

• 1 1/2 cup All Purpose Flour
• 1 tsp. Pumpkin Spice Seasoning
• 1 tsp. Cream of Tartar
• 1/2 tsp. Baking Soda
• 1/4 tsp. Ground Cinnamon, plus 1 teaspoon for coating
• 1/4 tsp. Salt
• 1/2 cup Olive Oil
• 1/3 cup Purecane Baking Sweetener, plus 2 tablespoons for coating
• 1/4 cup Purecane Brown Sweetener
• 1 large Egg
• 1 tsp. Vanilla Extract
• 1/4 cup Pumpkin Puree

For the filling:

• 3/4 cup Unsalted Butter, room temperature
• 2 cup Purecane Confectioners’ Sugar
• 1/2 tbsp. Vanilla Extract
• 1 tsp. Pumpkin Spice Seasoning

‍

Instructions:

1. Preheat oven to 350F. Line a baking pan with parchment paper.

2. In the bowl of a stand mixer, beat the egg, brown sweetener, baking sweetener, and olive oil until creamy, about 1-2 minutes.

3. In the meantime, whisk the flour, pumpkin pie seasoning, cream of tartar, baking soda, salt, and cinnamon together until well-combined.

4. On low speed, add the pumpkin puree and vanilla extract until the bowl of the stand mixer. Mix for 1 minutes, then gradually sift in the flour mixture to form the cookie dough.

5. In a small bowl, mix the remaining baking sweetener and cinnamon together for the coating.

6. Use a large cookie scooper or 2 tablespoons dough per cookie. Roll each cookie dough ball in the cinnamon-sugar mixture. Place on the prepared baking pan.

7.  Bake for 9-14 minutes, or until set and slightly crackly on top. (TIP: It is better to underbake rather than overbake these cookies, so keep a close eye around 8 minutes.)

8. Let cool on the baking pan for 5 minutes before transferring to a baking pan to cool completely.

9. To make the frosting, simply beat the butter until creamy on medium speed, about 1-2 minutes.

10. Add the confectioners’ sugar and continue to beat with the handle attachment for 10-20 minutes. The filling should be light and fluffy. Fold in the vanilla.

11. Transfer the frosting to a piping bag to make the cookie sandwiches. Enjoy!

‍