Snickersnap Delight Cookie Recipe
Prep time
Cook time
Total time
These sandwich cookies are perfect for a fall day! You can use any tried and true snickerdoodle or gingersnap recipe, but I have included mine!
Recipe type: Dessert
Serves: about 2 dozen sandwiches
  • 1¾ c. Sugar
  • 1 tablespoon Cinnamon
  • 2½ c. Flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick butter, softened
  • ½ c. vegetable shortening
  • 2 lg eggs
  • ⅓ c. sugar
  • 2¼ c. flour
  • 1 teaspoon baking soda
  • 1½ teaspoons cinnamon
  • 1½ teaspoons ginger
  • ½ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 12 tablespoons butter
  • ⅓ cup dark brown sugar
  • 1 lg egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup molasses
Pumpkin Filling:
  • 1- 15 oz can pumpkin
  • 1- 3.4oz box of vanilla instant pudding
  • 1 teaspoon pumpkin pie spice
  • 1- 8oz tub of whip cream topping
  1. Preheat oven to 375 degrees. Line baking sheet with baking mat.
Snickerdoodle dough
  1. Combine cinnamon and ¼ c of sugar in a small bowl or shallow dish and set aside.
  2. Mix flour, baking soda, cream of tartar and salt in a large bowl and set aside.
  3. Beat butter and shortening and 1½ c. of sugar until fluffy.
  4. Beat in eggs.
  5. Slowly mix in the flour mixture until combined.
Gingersnap Dough
  1. Mix dry ingredients (except sugars) in a bowl and set aside.
  2. Beat butter and sugars until fluffy, beat in egg yolk, vanilla, and molasses.
  3. Slowly add dry ingredients.
  4. Mix until combined.
Pumpkin Filling
  1. Mix pumpkin, pudding mix, and pumpkin pie spice.
  2. Fold in whip cream. Refrigerate at least an hour.
Snickersnap Delights
  1. Sprinkle flat surface with flour.
  2. Using wet hands gather both types of dough and knead together.
  3. You want them to be marbled not combined.
  4. Roll flat.
  5. Using a pastry cutter, cut squares or rectangles out of dough.
  6. Using the cinnamon and sugar mixture you set aside cover both sides of each cookie.
  7. Place on baking mat.
  8. Bake cookies for 9-11 minutes. Let cool for a few minutes and then move to wire baking rack.
  9. Fill decorating bottle with filling, and pipe onto cookie.
  10. Top with another cookie.
Recipe by A Mom's Take at