White Chocolate-Pumpkin Snickerdoodle Sandwiches

Today at 1pm (CST) is my seminar for my dissertation defense – “Signal Transduction and Transcriptional Regulation Pathways Essential for Azole Resistance in Candida albicans“. So why the heck am I posting today? Because I always bake something for my committee at every meeting and I HAD to bake over the weekend in order to get out of my head for a little while.

It also happens to be national white chocolate day. To celebrate this momentous occasion I decided to finally cave and bake something fall-ish and pumpkin. Enjoy the fruits of my stress, and then check back later today as I will be posting again to let you know the verdict!

Two years ago: Healthier Oatmeal Raisin Cookies

WHITE CHOCOLATE-PUMPKIN SNICKERDOODLE SANDWICHES

Makes approximately 3 dozen  cookie sandwiches

Ingredients:

COOKIES

1 cup (2 sticks) salted butter, softened

1 cup sugar

1/2 cup brown sugar

3/4 cup pumpkin puree

1 egg

2 tsp vanilla extract

3-3/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

COATING

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp allspice

FILLING

9 oz. white chocolate chips

4 Tbsp milk, divided

1/2 cup solid vegetable shortening

1/2 cup (1 stick) unsalted butter, softened

1 tsp vanilla extract

4 cups powdered sugar

Directions:

1. For the cookies: In a large bowl, cream the butter until light and fluffy. Add sugar and pumpkin and beat well. Mix in egg and vanilla. Scrape sides and bottom of the bowl to fully incorporate.
2. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Beat flour mixture into the pumpkin mixture until just incorporated.
3. Cover bowl tightly with plastic wrap and chill at least an hour, or until dough is slightly firm.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a small bowl, mix coating ingredients.
5. Scoop approximately 1 tablespoon of dough and roll into balls, then roll in sugar mixture. Place two inches apart on prepared baking sheets. Flatten with the bottom of a glass dipped in sugar.
6. Bake for 10-14 minutes or until slightly firm. Cool on baking sheets for 5 minutes then remove to a wire rack to cool completely.
7. For the filling: Meanwhile, in a small microwaveable bowl, microwave chocolate with 2 tablespoons milk on medium-high for 30 second intervals, stirring every time until just melted.
8. In a large bowl, cream butter and shortening together. Add vanilla. Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl.
9. Add remaining 2 tablespoons milk and beat at medium speed until light and fluffy. Add chocolate and beat until well incorporated.
10. To assemble: Flip over half the cookies. Spoon or pipe filling onto the flat side of the flipped cookies. Top with remaining cookies.
11. Serve immediately or store in an air-tight container in the refrigerator. Bring to room temperature before serving.

Source: Cookies from Recipe Girl. Filling adapted slightly from Wilton.