Pumpkin Cheesecake Snickerdoodles

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 3/4 cups All-purpose flour
  • 1 Dash Allspice
  • 1 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, light
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/2 cup Granulated sugar
  • 1/4 tsp Nutmeg, freshly-ground ground
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 4 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 8 oz Cream cheese

Found on therecipecritic.com

Description

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
• Filling Ingredients:
• 8 ounces cream cheese, softened
• ¼ cup sugar
• 2 teaspoons vanilla extract
• Cinnamon-sugar coating:
• ½ cup granulated sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• Dash of allspice

Directions

• 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.
• Preheat oven to 350 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 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!