Step 1

Preheat oven to 375°F and line 2 rimmed baking sheets with parchment paper.

Step 2

In a small bowl, combine ¼ cup Splenda Stevia Sweetener and cinnamon together. Set aside.

Step 3

In a medium bowl, whisk flour, cream of tartar, baking soda and salt together until combined.

Step 4

In a separate large bowl, using a hand mixer, beat remaining sweetener and shortening together until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined. Add dry ingredients. Beat until just combined.

Step 5

Roll dough into balls about 1 tablespoon in size, and roll in cinnamon mixture. Place dough balls, 2-inches apart, onto prepared baking sheet and press into ¾-inch thick disks.

Step 6

Bake for 12-15 minutes, rotating baking sheets halfway through, until edges of cookies are lightly browned. Let cool for 30 minutes before filling.

Step 7

Meanwhile, in a large bowl, using a hand mixer, beat cream cheese, sweetener, vegetable oil spread, and pumpkin pie spice together until light and fluffy, about 2-3 minutes.

Step 8

Top half of cookies with ½ teaspoon cream cheese mixture. Place remaining cookies on top, pressing so the mixture reaches the edges.