Pumpkin Chai Snickerdoodle Sandwich Cookies / by Chelsea Zwieg


Pumpkin Spice Latte Macarons one day, Pumpkin Chai Snickerdoodles the next. Let me just take all my favorite Starbucks drinks and make them into cookies forever please. I think that snickerdoodles are just asking for a little pumpkin in them all the time. They have that whole chewy cinnamon spice thing going on already, all they need is a little pumpkin to bring it all home. I've also been obsessed with the idea of gingersnap snickerdoodles lately (GINGERDOODLES!) so expect a recipe along those lines coming soon. Mostly because I just want to say the word gingerdoodle all day long. But back to snickerdoodles! These cookies are sandwiched together with a chai spiced buttercream for the ultimate in your face fall flavor situation. I went pretty easy on the spice in the buttercream recipe, but if super spicy chai is your thing, add more! 


Pumpkin Chai Snickerdoodle Sandwich Cookies

| Ingredients | 

For the Pumpkin Snickerdoodles: 

  • 1/2 cup unsalted butter, room temp
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 2 tsp. vanilla
  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/4 cup sugar + 2 tbsp. cinnamon, for rolling

For the Chai Buttercream: 

  • 1/2 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1/2 tsp. nutmet
  • 1/4 tsp. cloves
  • 1 tsp. vanilla
  • splash of cream

| Instructions

Preheat oven to 350. Line 2 baking sheets with parchment or non stick baking mats. 

In the bowl of a stand mixer, beat butter and sugar until light and fluffy, about 3 minutes. Scrape the bowl well and add the egg, pumpkin and vanilla. Mix until combined. It might look a little curdled/sperated/nasty but don't worry! 

Add the dry ingredients and mix until just combined. If the dough seems soft, refrigerate for 30 minutes before scooping. My kitchen is freezing so I was ready to go. Scoop the cookies using a 2 tbsp. cookie scoop (so they are all a consistent size that can be sandwiched together). Combine the 1/4 cup sugar and 2 tbsp. cinnamon in a small bowl. Roll the scoops of cookie dough in the sugar mixture and place on the prepared baking sheets. Bake 8 minutes, remove from the oven and give the pans a solid bang down on the counter to help the cookies along with flattening. Return to the oven and bake 2 more minutes. Let cool on pans for 5 minutes before removing to a wire rack to finish cooling.

For the buttercream, beat the butter in a stand mixer for 2 minutes. Scrape down the bowl and add the powdered sugar. Beat for 3 minutes, scraping down the bowl occasionally, until light and fluffy. Add the spices and vanilla and beat to combine. Add cream, a splash at a time, until the buttercream is a good spreadable consistency. Add more spice to taste. I definitely added more than 1 tsp. of cinnamon but I also have a cinnamon addiction so there you go. 

Spread the buttercream on the bottom half of a snickerdoodle and sandwich together with another cookie. Repeat with the remaining cookies. Store in an airtight container at room temperature. These are best the day of or one day after, not too much longer than that.