Hint: Search for a Category like "Drinks" or product, like "Stevia"

Pumpkin Spice Snickerdoodle Sandwich Cookies

Name: Pumpkin Spice Snickerdoodle Sandwich Cookies
Prep time: 25 min
Total time: 55 min
Cuisine: Appetizers & Snacks, Cookies, Fall Flavors Recipes
Ingredients: For the cookies:; 1 ¾ cups Splenda® Stevia Sweetener Jar, divided; 2 teaspoons ground cinnamon; 2 ¾ cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ¼ teaspoon kosher salt; 1 cup all-vegetable shortening; 2 large eggs; 1 ½ teaspoons pure vanilla extract; For the filling:; ¼ cup (4 ounces) fat-free cream cheese, softened; ¼ cup Splenda® Stevia Sweetener Jar; 2 tablespoons vegetable oil spread; 2 teaspoons pumpkin pie spice

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

Ingredients

For the cookies:

1 ¾ cups Splenda® Stevia Sweetener Jar, divided

2 teaspoons ground cinnamon

2 ¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon kosher salt

1 cup all-vegetable shortening

2 large eggs

1 ½ teaspoons pure vanilla extract

For the filling:

¼ cup (4 ounces) fat-free cream cheese, softened

¼ cup Splenda® Stevia Sweetener Jar

2 tablespoons vegetable oil spread

2 teaspoons pumpkin pie spice

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

Instructions

Preheat oven to 375°F and line 2 rimmed baking sheets with parchment paper.
In a small bowl, combine ¼ cup Splenda Stevia Sweetener and cinnamon together. Set aside.
In a medium bowl, whisk flour, cream of tartar, baking soda and salt together until combined.
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.
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.
Bake for 12-15 minutes, rotating baking sheets halfway through, until edges of cookies are lightly browned. Let cool for 30 minutes before filling.
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.
Top half of cookies with ½ teaspoon cream cheese mixture. Place remaining cookies on top, pressing so the mixture reaches the edges.