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Pumpkin Spice Snickerdoodle Sandwich Cookies

Pumpkin Spice Snickerdoodle Sandwich Cookies

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Makes 24 cookies Calories 140 Prep Time 25 minutes Total Time 55 minutes Made with Splenda® Stevia Sweetener


  1. Preheat oven to 375°F and line 2 rimmed baking sheets with parchment paper.
  2. In a small bowl, combine ¼ cup Splenda Stevia Sweetener and cinnamon together. Set aside.
  3. In a medium bowl, whisk flour, cream of tartar, baking soda and salt together until combined.
  4. In a separate large bowl, using a hand mixer, beat remaining sweetener and shortening together until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined. Add dry ingredients. Beat until just combined.
  5. Roll dough into balls about 1 tablespoon in size, and roll in cinnamon mixture. Place dough balls, 2-inches apart, onto prepared baking sheet and press into ¾-inch thick disks.
  6. Bake for 12-15 minutes, rotating baking sheets halfway through, until edges of cookies are lightly browned. Let cool for 30 minutes before filling.
  7. Meanwhile, in a large bowl, using a hand mixer, beat cream cheese, sweetener, vegetable oil spread, and pumpkin pie spice together until light and fluffy, about 2-3 minutes.
  8. Top half of cookies with ½ teaspoon cream cheese mixture. Place remaining cookies on top, pressing so the mixture reaches the edges.


  • Cookies can be stored in an airtight container and refrigerated for up to 1 week.

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories 140
Total Fat 9g
Saturated Fat 2.5g
Cholesterol 15mg
Sodium 125mg
Total Carbs 26g
Dietary Fiber 1g
Sugars 0g
Added Sugars 0g
Protein 3g