Pumpkin Cheesecake Snickerdoodles

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This fall treat will sweep you off your feet! This is a delightful recipe, especially during this upcoming holiday season. Perfect for making with friends and family, and is delicious enough to serve after your Thanksgiving dinner.

Makes about 2 dozen cookies

Ingredients:

  • 3¾ cups all-purpose flour
  • 1½ 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
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice

pumpkinsnickerdoodle2

Directions:

1) In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

2) Using a mixer, beat together the butter and sugars and blend on medium-high speed for about 2-3 minutes.

3) Add the pumpkin puree into the mix followed by the egg and vanilla. Blend well.

4) With the mixer on low speed, slowly add in the dry ingredients from step 1 and mix together.

5) Cover and chill the dough for at least 1 hour.

While the dough chills, make the cream cheese filling.

6) In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth and creamy. Cover and chill this as well (for at least half an hour).

7) Preheat the oven to 350°F and line a few baking sheets with parchment paper.

8) In a small bowl, mix together the sugar and spices for the coating thoroughly.

9) Take one tablespoon of dough and flatten it into a pancake shape. Place one teaspoon of the cream cheese mixture in the middle of the pancake. Form another tablespoon of dough into an equally sized pancake shape, and place on top, keeping the cream cheese secure in the middle.

10) Pinch together the edges of the dough around the cream cheese to seal, and then gently roll into a ball. Roll the ball in the cinnamon-sugar mixture to coat.

11) Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.

12) Dip the bottom of a flat, heavy-bottomed drinking glass in water to moisten slightly. Then dip it in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

13) Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Enjoy!

Recipe Source Bakeaholic Mama

Image Source Foodvee
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