Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

Ingredients

  • 3 3/4 cups all-purpose flour
  • tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
  • Filling Ingredients:
  • 8 ounces cream cheese softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • Cinnamon-sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice

Instructions

  • In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  • In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  • Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  • To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
  • Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
  • To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
  • Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  • Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack.

Notes

Thank you The Recipe Critic for this recipe inspiration!