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

Pumpkin Vanilla Almond Snickerdoodlewiches

Share on facebook
Share on twitter
Share on pinterest
Share on email

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

Great Summer Recipes
Peanut Butter Cup S'mores Dip with marshmallows and peanut butter cups in a white background

As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.

 

Cookie Dough Protein Balls in a white measuring cup on top of a blue patterned white cloth on top of a wood background

Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.

 

Almond Butter Gingerbread Cookies in snowflake shape on parchment paper in a pan on a white background

Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.

 

Brown Sugar Cinnamon Almond Butter Toaster Pastries stacked on top of each other on a white background

Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.

 

Plant-Based Peanut Butter Blueberry Cheesecakes (close up) placed on a white background

It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!

Thai Peanut Chicken Lettuce Wraps on a white round plate on a straw place mats beside a white cloth

Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.

Crunchy Banana Roll on a white, rectangular plate with wooden chopsticks on top with a banana on the top right corner

Why shouldn’t snacktime be special? But also simple to prepare and wholesome, because special doesn’t have to mean over the top. This Crunchy Banana “Roll” is sure to prompt even the hangriest snacker to crack a smile. And then throw some elbows on their way to grabbing their share of the best afternoon snack ever.