Saturday, September 19, 2015

Pumpkin Cheesecake Snickerdoodles

I love spending the fall weekends baking with pumpkin! I found these cookies on Pinterest. (http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

They are so delicious! I will definitely be making these again. 



Ingredients:
3 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
3/4 cup can pumpkin
1 egg
2 tsp vanilla

Filling:
8 oz cream cheese
1/4 cup sugar
2 tsp vanilla

Cinnamon-sugar Coating:
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice 

Mix the flour, baking powder, salt, cinnamon, and nutmeg in a bowl. Set aside. In a stand mixer, beat the butter with the white and brown sugar until fluffy. Add the pumpkin, egg, and vanilla. Pour the dry mixture into the wet ingredients and mix until just combined. Place dough in the refrigerator to cool for an hour. 

Mix the filling and let that cool for an hour as well. 

When chilled, place a tablespoon of dough on a baking pan covered with parchment paper. Press it down. Add a tsp. of the cream cheese mixture. 


Press another Tablespoon of dough down in your hands and place that on top of the cream cheese. Seal the edges and roll the cookie into a ball. Roll the cookie ball in the cinnamon sugar mixture. Place back on the cookie sheet. Press the cookie down with a glass. 


Bake for 11-12 minutes at 350 degrees. Let the cookies sit on the pan for about 5 minutes. Then transfer to a cooling rack.