white chocolate-pumpkin snickerdoodle sandwiches

Name: White Chocolate-Pumpkin Snickerdoodle Sandwiches
Cook time: 10 min
Yield: 36
Cuisine: American
Ingredients: 1 cup(s) salted butter, softened; 1 cup(s) sugar; 1/2 cup(s) brown sugar; 3/4 cup(s) pumpkin puree; 1 - egg; 2 teaspoon(s) vanilla extract; 3 3/4 cup(s) all-purpose flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground cinnamon; FOR THE COATING; 1/2 cup(s) sugar; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground ginger; 1/2 - allspice; FOR THE FILLING; 9 ounce(s) white chocolate chips; 4 tablespoon(s) milk, divided; 1/2 cup(s) solid vegetable shortening; 1/2 cup(s) unsalted butter, softened; 1 teaspoon(s) vanilla extract; 4 cup(s) powdered sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.thespiffycookie.com/2013/09/23/white-chocolate-pumpkin-snickerdoodle-sandwiches/

►

yield 36 serving(s)

cook time 10 Min

method Bake

Ingredients For white chocolate-pumpkin snickerdoodle sandwiches

1 c

salted butter, softened
1 c

sugar
1/2 c

brown sugar
3/4 c

pumpkin puree
1

egg
2 tsp

vanilla extract
3 3/4 c

all-purpose flour
1 1/2 tsp

baking powder
1/2 tsp

salt
1/2 tsp

ground cinnamon
FOR THE COATING
1/2 c

sugar
1 tsp

ground cinnamon
1/2 tsp

ground ginger
1/2

allspice
FOR THE FILLING
9 oz

white chocolate chips
4 Tbsp

milk, divided
1/2 c

solid vegetable shortening
1/2 c

unsalted butter, softened
1 tsp

vanilla extract
4 c

powdered sugar

How To Make white chocolate-pumpkin snickerdoodle sandwiches

1
For the cookies: In a large bowl, cream the butter until light and fluffy. Add sugar and pumpkin and beat well. Mix in egg and vanilla. Scrape sides and bottom of the bowl to fully incorporate. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Beat flour mixture into the pumpkin mixture until just incorporated. Cover bowl tightly with plastic wrap and chill at least an hour, or until dough is slightly firm. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a small bowl, mix coating ingredients. Scoop approximately 1 tablespoon of dough and roll into balls, then roll in sugar mixture. Place two inches apart on prepared baking sheets. Flatten with the bottom of a glass dipped in sugar. Bake for 10-14 minutes or until slightly firm. Cool on baking sheets for 5 minutes then remove to a wire rack to cool completely.

2
For the filling: Meanwhile, in a small microwaveable bowl, microwave chocolate with 2 tablespoons milk on medium-high for 30 second intervals, stirring every time until just melted. In a large bowl, cream butter and shortening together. Add vanilla. Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl. Add remaining 2 tablespoons milk and beat at medium speed until light and fluffy. Add chocolate and beat until well incorporated.
3
To assemble: Flip over half the cookies. Spoon or pipe filling onto the flat side of the flipped cookies. Top with remaining cookies. Serve immediately or store in an air-tight container in the refrigerator. Bring to room temperature before serving.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.