UNREAL! pumpkin snickerdoodle cookies stuffed with cookie butter 🍪🤎 ✨RECIPE✨ 7 tsp cookie butter ½ cup unsalted butter, softened (1 stick) ½ cup brown sugar ¼ cup sugar 1 large egg 1 teaspoon vanilla extract 2 cups all- purpose flour 1 teaspoon pumpkin spice ¼ teaspoon baking soda ½ teaspoon salt 1 teaspoon cream of tartar Cinnamon sugar coating: ½ cup granulated sugar 1 tsp ground cinnamon ✨Instructions✨ Cookie butter filling: 1. Line a tray with parchment paper 2. Using a teaspoon, scoop out cookie butter and place on the prepared tray. 3. Place in the freezer until ready to use. Pumpkin snickerdoodle cookies: 1. In a stand mixer using the paddle attachment or a large bowl with a hand mixer, cream the butter and sugars until light and fluffy. 2. Add the egg and vanilla extract, mix until combined. 3. Add the flour, pumpkin spice, baking soda, salt, and cream of tartar. Mix until a dough forms, just combined. 4. Cover the cookie dough and set aside. Prepare 21 pieces of 8 inch kitchen twine. 5. With a large scoop or ¼ cup, gently scoop out cookie dough. You should end up with 7 large cookie dough balls. 6. Roll the balls with your hands until nice and smooth, then flatten just enough to be able to fit the cookie butter. 7. Take the cookie butter out of the freezer and gently place them in the center of each flattened cookie dough. Close up and roll until smooth. 8. Using 3 strings for each cookie, lightly tie the string to the top of the cookie dough ball. You should get 6 sections. 9. For cinnamon sugar coating, add the sugar and cinnamon to a small bowl. Gently roll the pumpkin snap cookie dough in the cinnamon sugar. 10. Place the prepared cookie dough in the freezer for 30 minutes. 11. Preheat oven to 350° and bake for 10-12 minutes or until set. Allow to cool for 20-25 minutes. 12. Cut the string off one by one and place a chocolate chip into the center of the cookie to resemble a pumpkin stem. 13. Enjoy immediately! #snickerdoodle #pumpkincookies #cookiebutter #fallbaking #creatorsearchinsights - @lori_ilc