Pumpkin Snickerdoodles with Cream Cheese Filling
Soft, chewy, pumpkin spice cookies, filled with sweetened vanilla cream cheese.
Servings: 30 large cookies
Ingredients
- COOKIE DOUGH :
- 3 3/4 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 c. unsalted butter room temperature
- 1 c. granulated sugar
- 1/2 c. brown sugar
- 3/4 c. pumpkin puree
- 1 lg. egg
- 2 tsp. vanilla extract
- CREAM CHEESE FILLING :
- 1 (8 oz.) pkg. cream cheese softened
- 1/4 c. granulated sugar
- 2 tsp. vanilla extract
- CINNAMON SUGAR:
- 1/2 c. granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1 dash allspice
Instructions
- COOKIE DOUGH: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- Using a Kitchen-aid mixer fitted with a paddle attachment, beat together the butter and sugars on medium high speed until light and fluffy, about 2-3 minutes.
- Add in pumpkin puree, egg, and add vanilla, beat until combined. Slowly add dry ingredients, a 1/2 a cup at a time, on low speed just until combined. Cover and chill dough for an hour.
- CREAM CHEESE FILLING: With a hand mixer, beat together cream cheese, sugar and vanilla, until smooth and creamy. Chill for an hour.
- CINNAMON SUGAR: In a small bowl, combine the sugar and spices, cover and set aside.
- Preheat oven to 350 and line baking sheets with parchment paper.
- To assemble the cookies, take a tablespoon of the cookie batter, roll into a ball and flatten it like a pancake with the palm of your hand. Place a teaspoon of the cream cheese filling in the 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 gently roll into a ball.
- Roll the cookie balls in the cinnamon sugar, place on prepared baking sheets. (6 cookies per sheet) Flatten the cookie dough balls with a heavy bottomed glass cup. Repeat until the dough is gone.
- 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 to finish cooling. These cookies are best kept in an airtight container in the refrigerator. Enjoy! 30 large cookies
- COOK'S NOTE: Work in batches, keeping the dough and filling refrigerated while making cookies. I made three cookies at a time, measuring out 6 tablespoons of dough (two per side) filling with sweetened cream cheese, and rolling in cinnamon sugar, repeat.
How do you seal the cookie once you have the two sides and filling and the dough seems to be really sticky to handle- I have put the dough back to cool longer
Hi Carolyn, I’m not sure why the dough is sticky. You could add a little flour to make it easier to handle. Refrigerating the dough might help too! Continue to step 7, be sure not to overfill. I hope this helps! ~ Dusty
I am cooking these right now. Can’t wait.
XO,
Aunt Wendy