Pumpkin Snickerdoodle Sandwich Cookies

Serves 15

Ingredients

1. 1/2 cup unsalted butter, melted

2. 1 1/4 cup granulated sugar

3. 1/2 cup pure pumpkin

4. 1 large egg

5. 1 tsp pure vanilla extract

6. 2 1/4 cups AP flour

7. 1/2 tsp baking soda

8. 1 tsp cream of tartar

9. 2 Tbsp granulated sugar

10. 1/2 tsp ground cinnamon

11. 1/8 tsp ground ginger

12. pinch of nutmeg

13. 1 8-oz. container cream cheese frosting

Method

1. In a medium bowl, whisk together butter, 1st measurement of sugar and pumpkin.

2. Add egg and vanilla and whisk to combine.

3. Using a spatula, fold in the flour, baking soda and cream of tartar.

4. Once the dough has formed, chill for 30 minutes in the fridge.

5. Preheat the oven to 350F. Using a 1-oz. scoop or a large spoon, scoop dough and form balls about half the size of a golf ball.

6. Prepare 2 sheet pans lined with parchment paper. Mix the remaining sugar and spices in a small bowl. Dip each ball in the sugar to coat.

7. Place the balls on the baking sheets, with a couple inches in between them. Bake in the oven for 10 minutes, rotating the sheet pan halfway through.

8. Remove from the oven and cool on a wire rack.

9. Lay the cookies out (bottoms up), pairing cookies of the same size and/or relative shape. Using a piping bag or a spoon, pipe or spread the cream cheese frosting onto one cookie bottom and sandwich with the other cookie. Repeat for the rest of the cookies.