Snickerdoodles with Pumpkin Cream Filling

adapted from: The Stirring Place

1 c. butter, softened

1 1/2 c. sugar

2 eggs 

1 tsp. vanilla

2 3/4 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon plus 4 tsp. sugar, for rolling

Preheat oven to 400 degrees.  Cream together the butter and sugar until light and fluffy.  Add the eggs and vanilla.  Combine the flour, cream of tartar, baking soda and salt and add to creamed mixture.  Mix well. Chill dough for at least 30 minutes.  Roll into balls about the size of a large marble and roll in cinnamon and sugar mixture.  Bake 8-10 minutes.  

Pumpkin Cream Filling:

I used leftover cream cheese frosting that was made from butter, cream cheese, powdered sugar and vanilla.  I added to that a little brown sugar (not too much, because it is already pretty sweet), a little pumpkin pie spice and a few tablespoons of canned pumpkin.  I tasted and adjusted ingredients until it was delicious!    

Jenn's Notes:  I cut the cookie recipe in half and got 34 medium sized cookies.  I baked mine for 9 minutes.  I left some plain and I made the others into sandwiches.  The ones that I left plain were a little tuff the next day, but the ones with the cream filling were soft and chewy!  The filling must keep them soft.  The pumpkin filling is pretty soft when it is at room temperature and  squooshes out the sides when you take a bite of the sandwich.  If that bothers you, you would probably just want to spread the filling on the top of one cookie or use the filling as a dip.  Either way, snickerdoodles and pumpkin are a perfect pair!