Pumpkin Cheesecake Snickerdoodles Recipe 425

PUMPKIN CHEESECAKE SNICKERDOODLES RECIPE - (4.2/5)

Pumpkin Cheesecake Snickerdoodles Recipe - (4.2/5) image

Provided by cecelia26_

Number Of Ingredients 20

Ingredients

FILLING:
3 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla extract
CINNAMON SUGAR COATING:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

Steps:

In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg together. Set aside. In a kitchen aid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2 to 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. Preheat oven to 350°F and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in 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 roll into a ball. 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 heavy bottomed glass or measuring cup. Bake the cookies for 10 to 15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack.

CHEESECAKE STUFFED PUMPKIN SNICKERDOODLES

Cheesecake Stuffed Pumpkin Snickerdoodles image

Time 1h42m

Number Of Ingredients 26

Ingredients

Cookies:
--------------------
1 cup butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg (fresh is best, but you can use it from your spice rack too)
--------------------
Filling Ingredients:
--------------------
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla extract
--------------------
Cinnamon-sugar coating:
--------------------
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

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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