Jumping in feet first, with a cookie!

I kept telling myself, and anyone who would still listen to me, that I should blog. I had every excuse not to start, the main one being my fear of failure. Then I had to remind myself that all of my failures in life have turned into blessings and lessons. So hear I am, cookie recipe in hand, serving up stories and sweet treats.

Let’s start with this scrumptious Pumpkin Spice Snickerdoodle and Maple Buttercream Sandwich. It’s fall, bundled up in a cookie.

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Pumpkin Spice Snickerdoodle with Maple Buttercream

Yield: 8-10

Author: Tamra Mentzer

Soft snickerdoodle infused with pumpkin pie spice, sandwiched with maple buttercream.

Ingredients

Dough

• Cookie dough:
• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp pumpkin pie spice

Cinnamon-Spice Coating:

• ¼ cup granulated sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• Filling – Maple Buttercream:

Maple Buttercream

• ½ cup unsalted butter, softened
• 1 ¾ cups powdered sugar
• 1 tsp vanilla extract
• ¼ - ½ tsp maple extract
• 1–2 Tbsp milk or cream (to desired consistency)

Instructions

1. Beat the softened butter on medium speed for 1–2 minutes until slightly softened. Then add sugars and continue beating until incorporated.
2. In another bowl, whisk flour, cornstarch, cream of tartar, baking soda, salt, and pumpkin pie spice.
3. Add dry ingredients to wet and mix until just combined.
4. Coat dough: Mix coating sugar, cinnamon, and pumpkin pie spice. Scoop ~Using a small cookie scoop (1.5 Tbsp, about 30g ) portion dough balls, roll in coating, and place on a parchment-lined sheet.
5. Chill 30 minutes to help maintain shape.
6. Preheat oven to 350°F (175°C). Bake 9–10 minutes, until edges are set and centers soft. Cool completely before filling.
7. Make filling: Beat butter until creamy. Add powdered sugar, vanilla, cinnamon, and milk; beat until fluffy.
8. Pipe or spread frosting onto the flat side of one cookie, top with another, and press gently.