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Pumpkin Snickerdoodle Cookie Sandwiches

Pumpkin spice is always delicious, especially with these cookie sandwiches. A perfect duo of pumpkin spice seasoning plus snickerdoodle treats, paired with the creamy filling of zero-calorie confectioners sweetener, truly makes this one sweet treat. Take these sweet filling cookies to your next big holiday event or make them with the ones closest to you for a fun day of reduced sugar recipe creations, either way, everyone will be saying bon-appe sweet!
By Lauren of @brightmomentco
Prep Time
PREP TIME
20 mins
Cook Time
COOK TIME
10 mins
Total Time
TOTAL TIME
30 mins
Servings
SERVINGS
16 servings

Ingredients

Cookie Ingredients:

  • 1 ½ cup all purpose flour
  • 1 teaspoon pumpkin spice seasoning
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon (1 teaspoon for coating)
  • ¼ teaspoon salt
  • ½ cup olive oil
  • ⅓ cup Purecane™ zero-calorie Baking Sweetener ( 2 tablespoons for coating)
  • ¼ cup Purecane™ Brown Sweetener 
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup pumpkin puree

Filling Ingredients:

 

Directions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

 

Make Your Cookie Dough:

  1. In the bowl of a stand mixer, beat the egg, Purecane™ Brown Sweetener , Purecane™ zero-calorie Baking Sweetener and olive oil until creamy (about 1-2 minutes). 
  2. In the meantime, whisk the flour, pumpkin pie seasoning, cream of tartar, baking soda, salt, and cinnamon together until well-combined.
  3. 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. 
  4. In a small bowl, mix the remaining baking sweetener and cinnamon together for the coating. 
  5. 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.

 

Bake Your Cookies:

  1. Bake for 9-14 minutes, or until set and slightly crackly on top. (It is better to underbake rather than overbake these cookies, so keep a close eye around 8 minutes.)
  2. Let cool on the baking pan for 5 minutes before transferring to a baking pan to cool completely. 

 

Prepare Your Frosting:

  1. To make the frosting, simply beat the butter until creamy on medium speed (about 1-2 minutes). 
  2. Add the Purecane™ Confectioners Sweetener and continue to beat with the handle attachment for 10-20 minutes. The filling should be light and fluffy. Fold in the vanilla. 
  3. Transfer the frosting to a piping bag to make the cookie sandwiches. 
  4. Serve and enjoy!
Made with Purecane

Did you like this sweet cookie recipe? Check out some of our other sugar-free cookie recipes using all-natural, zero-calorie Purecane™! 

A SPOOK-tacular treat that will excite everyone at your next Halloween event: Spooky Halloween Monster Cookies

Tis the season for the best holiday treats! Are you looking for a fun family baking activity that will create long-lasting memories? Try these family favorites: Gingerbread Cookies

Fruity drops of perfection!: Strawberry Shortcake Drop Cookies



Tags: Reduced Sugar,   Pumpkin Spice,   Cookie,   Fall,   Holiday,   Pumpkin,   Cinnamon,   Dessert,   Family Recipe.

Pumpkin Snickerdoodle Cookie Sandwiches
Pumpkin Snickerdoodle Cookie Sandwiches

Pumpkin spice is always delicious, especially with these cookie sandwiches. A perfect duo of pumpkin spice seasoning plus snickerdoodle treats, paired with the creamy filling of zero-calorie confectioners sweetener, truly makes this one sweet treat. Take these sweet filling cookies to your next big holiday event or make them with the ones closest to you for a fun day of reduced sugar recipe creations, either way, everyone will be saying bon-appe sweet!
By Lauren of @brightmomentco

Ingredients

Cookie Ingredients:

  • 1 ½ cup all purpose flour
  • 1 teaspoon pumpkin spice seasoning
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon (1 teaspoon for coating)
  • ¼ teaspoon salt
  • ½ cup olive oil
  • ⅓ cup Purecane™ zero-calorie Baking Sweetener ( 2 tablespoons for coating)
  • ¼ cup Purecane™ Brown Sweetener 
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup pumpkin puree

Filling Ingredients:

 

Directions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

 

Make Your Cookie Dough:

  1. In the bowl of a stand mixer, beat the egg, Purecane™ Brown Sweetener , Purecane™ zero-calorie Baking Sweetener and olive oil until creamy (about 1-2 minutes). 
  2. In the meantime, whisk the flour, pumpkin pie seasoning, cream of tartar, baking soda, salt, and cinnamon together until well-combined.
  3. 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. 
  4. In a small bowl, mix the remaining baking sweetener and cinnamon together for the coating. 
  5. 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.

 

Bake Your Cookies:

  1. Bake for 9-14 minutes, or until set and slightly crackly on top. (It is better to underbake rather than overbake these cookies, so keep a close eye around 8 minutes.)
  2. Let cool on the baking pan for 5 minutes before transferring to a baking pan to cool completely. 

 

Prepare Your Frosting:

  1. To make the frosting, simply beat the butter until creamy on medium speed (about 1-2 minutes). 
  2. Add the Purecane™ Confectioners Sweetener and continue to beat with the handle attachment for 10-20 minutes. The filling should be light and fluffy. Fold in the vanilla. 
  3. Transfer the frosting to a piping bag to make the cookie sandwiches. 
  4. Serve and enjoy!