CHEESECAKE STUFFED PUMPKIN SNICKERDOODLES
Time 1h42m
Number Of Ingredients 26
Steps:
- In a stand mixer with a paddle attachment, beat together the butter and both sugars on medium high speed until fluffy. About 2-3 minutes. Add pumpkin puree, egg and vanilla to sugar mixture. Mix well, scraping sides as needed. Add cinnamon, nutmeg, salt & baking powder. Mix well, scraping sides as needed. Add flour, 1 cup at a time, mixing until combined. Cover with saran wrap and chill dough for one hour. While dough is chilling, make cream cheese filling. In a medium bowl with a stand mixer or hand blender, blend cream cheese, sugar and vanilla together. Chill for an hour. Preheat oven to 350 and line your baking sheets with parchment paper, non-stick foil or a baking mat. In a small bowl, combine the sugar, cinnamon, ginger & all spice for the coating and set aside. To make the cookies, take approximately 1 Tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Slowly fold ends up and roll into a ball trapping cream cheese in the center. 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 glass or measuring cup. Bake the cookies for 10-15 minutes or until the tops begin to crack. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack. Enjoy!
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- 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.
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