Pumpkin Snickerdoodles with Cream Cheese Filling
Soft, chewy, pumpkin spice cookies, filled with sweetened vanilla cream cheese.
Servings: 30 large cookies
- 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
- 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.