Brown Butter Pumpkin Caramel Snickerdoodle Sandwich Cookie
These brown butter pumpkin snickerdoodle sandwich cookies are a celebration of all things fall, combining warm, spiced flavors with a decadent, gooey filling. The cookie itself is a work of art, with a chewy texture and a deep, nutty flavor from the brown butter. The pumpkin puree adds a rich, subtle sweetness and a tender crumb, while the classic snickerdoodle coating of cinnamon and sugar provides a crisp, crackly texture on the outside. Every bite is a perfect blend of cozy, comforting spices and a sophisticated nutty depth.
The magic of these cookies truly comes from the filling. A thick layer of tangy cream cheese frosting is piped between two of the cookies, providing a cool and creamy contrast to the warm spices. To elevate the sandwich even further, salted caramel sauce is added to the center, offering a perfect balance of sweet and salty notes. This combination of textures and flavors—a chewy cookie, a smooth frosting, and a rich caramel—makes these cookies a truly unforgettable treat that's perfect for any autumn gathering.
These brown butter pumpkin caramel snickerdoodle sandwich cookies are the ultimate fall treat, capturing all the best flavors of the season in one decadent bite. They're a cozy and sophisticated twist on a classic, perfect for celebrating everything from crisp autumn evenings to holiday gatherings.
Brown Butter Pumpkin Caramel Snickerdoodle Sandwich Cookies
Makes 8 cookie sandwiches
Ingredients
For the Brown Butter Pumpkin Snickerdoodle:
226 g unsalted butter, (turn into browned butter and then cool completely before using)
156 g Pumpkin Puree (weight should be 75g after being strained with a cheesecloth)
108 g sugar
128 g dark brown sugar
2 large egg yolks, room temperature
2 tsp vanilla extract
208 g all-purpose flour
1 1/2 tsp pumpkin spice
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp kosher salt
Cinnamon Sugar Coating:
100g sugar
2 tsp cinnamon
For the Cream Cheese Frosting:
4 oz (112 g) cream cheese, room temp
¼ Cup (57 gms) unsalted butter, room temp
1 ½ Cups powdered sugar
½ tsp vanilla extract
A pinch of salt
Salted Caramel Sauce (for the center filling)
Method
To make the brown butter pumpkin snickerdoodle cookie, in a small saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until it turns a deep amber color and you see brown bits at the bottom of the pan. The butter will have a nutty aroma. Immediately transfer the brown butter to a heatproof bowl and let it cool completely. Preferably in the fridge for about one hour or until firm but soft like softened butter.
Meanwhile, place the pumpkin purée in a cheesecloth and strain it to remove any excess moisture. Once strained, you should have about 75g of purée. This step is crucial for preventing the cookies from becoming cakey.
In a large bowl, using an electric handheld mixer or a stand mixer fitted with a paddle attachment, combine the cooled brown butter, sugar, and brown sugar and mix until fluffy and creamy.
Add in the egg yolks, strained pumpkin puree, and vanilla. Mix until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, cream of tartar, and kosher salt. Slowly add this dry mixture to the wet ingredients, folding everything together with a rubber spatula until the dough is just combined and no streaks of flour remain.
Scoop up about 2-3 tablespoons of the cookie dough and roll them into a ball. Then roll the cookie dough balls in the cinnamon sugar to coat.
Place the rolled and coated cookies in the freezer for about 30 minutes or overnight. This prevents your cookies from spreading too much when baking.
Meanwhile, preheat your oven to 350F.
Once your cookie dough balls have been chilled, place about 6 cookie dough balls onto your baking sheet lined with parchment paper.
Bake for about 12-15 minutes or until the cookies are golden brown. Cool your cookies completely before filling them.
While your cookies are cooling, make the cream cheese frosting. In a medium-sized bowl, use a hand mixer or stand mixer fitted with a whisk attachment, beat the room temperature butter and cream cheese together on medium speed until the mixture is smooth and has no lumps.
Add in the powdered sugar, vanilla, and salt. Mix on low speed until everything is fully incorporated and the frosting is smooth. If the frosting looks dry or is not combining, you can add in a tablespoon or two of milk to help this process.
Fill your baked brown butter pumpkin snickerdoodle cookies with a ring of cream cheese frosting and then fill the center with salted caramel sauce.
Serve at room temperature or serve straight out of the fridge. These cookies must be stored in the fridge for up to 5 days.
