Pumpkin Snickerdoodle Cookie Sandwiches


These Pumpkin Snickerdoodle Cookie Sandwiches are perfectly soft in the middle with a little chewy crunch around the edges and stacked with an silky smooth buttercream for an irresistible Fall dessert.

How does snickerdoodle cookies taste?

Short answer: They taste heavenly.

A more detailed answer: They're light and pillowy, with a lightly sweet flavor and a cinnamon-sugar crust for that perfect soft crunch.


What is Purecane?

Purecane Baking Sweeteners (aka fermented sugarcane Reb M) are zero-calorie and low-glycemic sweeteners that can be used in replacement of normal sugars to reduce your intake of sugar, calories, and carbohydrates in your daily diet.

What makes them different than other brands is that it is naturally derived from sugarcane for the healthiest, best-tasting sweeteners that have NO impact on blood sugar levels, no artificial chemicals, and no weird aftertaste!

What does the zero-calorie sugar taste like?

Purecane's baking sweeteners taste extremely similar to you normal sugars (if not the same). Plus, there is no weird after taste like other brands!


How is Purecane made?

Purecane sweeteners are naturally derived from sugarcanes for an all-natural sweet addition to your baking pantry essentials.

  • All Natural
  • Diabetes-friendly
  • Zero Carbs
  • Zero Calorie
  • Vegan
  • Kosher

Where to find Purecane sugars?

You can find them online by clicking here, or going to www.purecane.com.


How to make pumpkin snickerdoodle cookies?

  1. Beat the egg, sugars, olive oil, and pumpkin puree until creamy, about 2-3 minutes.

  1. Mix the flour, baking powder, baking soda, cream of tartar, pumpkin spice, and cinnamon together until well-combined.

  1. Fold the two mixture together until your cookie dough forms.

HINT: It should not be dry, but a very moist cookie dough. If too dry, add a little more pumpkin puree. If too wet, add a little more flour.

  1. Bake at 350 for 8-15 minutes (depends on how large you form your cookies) or until crackly on top and just set.

TIP: It is better to UNDERbake these cookies, rather than overtake them so they are dry.

Can I make pumpkin snickerdoodle cookies in advance?

Absolutely! In fact, I think they are even better on the second and third day...


How to store leftover snickerdoodle cookies?

I recommend placing them in an airtight container or resealable ziplock bag. You can either leave them on the counter at room temperature for up to 2 days, then place in the fridge up to 3 days.


Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Pumpkin Snickerdoodle Cookie Sandwiches

These Pumpkin Snickerdoodle Cookie Sandwiches are perfectly soft in the middle with a little chewy crunch around the edges and stacked with an silky smooth buttercream for an irresistible Fall dessert.



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



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!

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