White Chocolate-Pumpkin Snickerdoodle Sandwiches

by Erin

Today at 1pm (CST) is my seminar for my dissertation defense – “Signal Transduction and Transcriptional Regulation Pathways Essential for Azole Resistance in Candida albicans“. So why the heck am I posting today? Because I always bake something for my committee at every meeting and I HAD to bake over the weekend in order to get out of my head for a little while.

It also happens to be national white chocolate day. To celebrate this momentous occasion I decided to finally cave and bake something fall-ish and pumpkin. Enjoy the fruits of my stress, and then check back later today as I will be posting again to let you know the verdict!

White Chocolate Pumpkin Snickerdoodles

Two years ago: Healthier Oatmeal Raisin Cookies


Makes approximately 3 dozen  cookie sandwiches



1 cup (2 sticks) salted butter, softened

1 cup sugar

1/2 cup brown sugar

3/4 cup pumpkin puree

1 egg

2 tsp vanilla extract

3-3/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon


1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp allspice


9 oz. white chocolate chips

4 Tbsp milk, divided

1/2 cup solid vegetable shortening

1/2 cup (1 stick) unsalted butter, softened

1 tsp vanilla extract

4 cups powdered sugar


  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.
  2. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Beat flour mixture into the pumpkin mixture until just incorporated.
  3. Cover bowl tightly with plastic wrap and chill at least an hour, or until dough is slightly firm.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a small bowl, mix coating ingredients.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add remaining 2 tablespoons milk and beat at medium speed until light and fluffy. Add chocolate and beat until well incorporated.
  10. To assemble: Flip over half the cookies. Spoon or pipe filling onto the flat side of the flipped cookies. Top with remaining cookies.
  11. Serve immediately or store in an air-tight container in the refrigerator. Bring to room temperature before serving.

Source: Cookies from Recipe Girl. Filling adapted slightly from Wilton.


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Tracey September 23, 2013 - 9:28 pm

Yes, please!! This combination sounds so heavenly! I just opened my first can of pumpkin this weekend, and you can bet this recipe will be made with the puree I didn’t use yet.

Jennifer @ Peanut Butter and Peppers September 23, 2013 - 8:29 pm

Oh my gosh! These little sandwiches look amazing!!!!!!!! I love snickerdoodles and mixing it with pumpkin is such a great idea!!

Nancy @ gottagetbaked September 23, 2013 - 4:35 pm

Erin, I can’t believe you were able to bake these while stressing and preparing for your dissertation. You are truly wonder woman. Your committee is super lucky to always receive delicious treats like this from you. I’m loving the pumpkin snickerdoodle cookie and yuuummmm on the white chocolate filling!

Vicki @ WITK September 23, 2013 - 2:54 pm

You should be done by now, so… Congratulations! Time to celebrate! Excellent idea to bring your committee treats. Mine always liked snacks too.

Zainab September 23, 2013 - 11:32 am

Love this cookie combination! Pumpkin and white chocolate is a must try. Good luck! You will be great :)

Jenn Baker (@jbakernyc) September 23, 2013 - 11:21 am

I’m not a huge fan of white chocolate but this sounds super good. I’d prob even consider doing the filling with cream cheese of some sort too.

Erin {Lemon Sugar} September 23, 2013 - 11:18 am

Best of luck, Erin! You’ll do great!!


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