Pumpkin Vanilla Almond Snickerdoodlewiches in a tray and one bitten and put on a white plate on a wooden background

Pumpkin Vanilla Almond Snickerdoodlewiches

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My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

10

Icon of cutting board with knife on top in maroon red

PREP TIME:

40 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

12 minutes

Icon of clock in maroon red lines

TOTAL TIME:

52 minutes

INGREDIENTS

Cookies:
½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Butter, softened
¾ cup Brown Sugar
1 Egg
1 teaspoon Vanilla
3 tablespoons Pumpkin Butter
1 ½ cup Whole Wheat Flour
½ teaspoon Baking Powder
½ teaspoon Salt
¼ cup Sugar
2 teaspoons Cinnamon

Filling:
½ cup JUSTIN’S® Vanilla Almond Butter
3 tablespoons Butter
1 cup Powdered Sugar
½ teaspoon Cinnamon
2 tablespoons Milk

DIRECTIONS

For the Cookies:
1. Preheat the oven to 375°F.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the egg, JUSTIN’S® Vanilla Almond Butter, pumpkin butter, and vanilla. Add the flour and baking powder, and mix until all of the ingredients are well incorporated.

4. Shape the dough into 1-inch balls.

5. In a small bowl, combine the cinnamon and sugar.

6. Roll each dough ball in the cinnamon-sugar mixture, and place all the cookies on a baking sheet 2 inches apart.

7. Bake for 10-12 minutes or until done.

For the Filling:
1. In a medium bowl, beat together all of the ingredients for the filling until smooth.

2. Once cooled, spread 1 tablespoon of filling between two cookies.

This Recipe Serves 10

INGREDIENTS

Cookies:
½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Butter, softened
¾ cup Brown Sugar
1 Egg
1 teaspoon Vanilla
3 tablespoons Pumpkin Butter
1 ½ cup Whole Wheat Flour
½ teaspoon Baking Powder
½ teaspoon Salt
¼ cup Sugar
2 teaspoons Cinnamon

Filling:
½ cup JUSTIN’S® Vanilla Almond Butter
3 tablespoons Butter
1 cup Powdered Sugar
½ teaspoon Cinnamon
2 tablespoons Milk

DIRECTIONS

For the Cookies:
1. Preheat the oven to 375°F.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the egg, JUSTIN’S® Vanilla Almond Butter, pumpkin butter, and vanilla. Add the flour and baking powder, and mix until all of the ingredients are well incorporated.

4. Shape the dough into 1-inch balls.

5. In a small bowl, combine the cinnamon and sugar.

6. Roll each dough ball in the cinnamon-sugar mixture, and place all the cookies on a baking sheet 2 inches apart.

7. Bake for 10-12 minutes or until done.

For the Filling:
1. In a medium bowl, beat together all of the ingredients for the filling until smooth.

2. Once cooled, spread 1 tablespoon of filling between two cookies.

This Recipe Serves 10

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This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.

 

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