Friday, October 16, 2015

Pumpkin Friday: Pumpkin Cheesecake Snickerdoodles

Braden and I are on our BABY MOON!
So I had to make these cookies in advance so that we could take them on our trip with us and eat them on #pumpkinfriday (but we also ate them on Wednesday night when I made them, and on Thursday).

Before you make the recipe, just know that you are going to make the dough AND the filling and then put them in the fridge for 1 hour for them to chill. THEN you will bake them. You also need butter and cream cheese that are at room temperature.

3 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. 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 tsp. vanilla extract

Filling Ingredients:
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla extract

Cinnamon-Sugar Coating:
1/2 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg all together. Set aside.
2. In a kitchen aid mixer, with a paddle attachment, beat together the butter and sugars on medium-high speed until fluffy, about 2-3 minutes.
3. 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.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. 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.
6. 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 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 roll it into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. 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.

Just so you know... This recipe made 30 cookies for me. So I froze have of them. I rolled them up, flattened them out, then put them in the freezer. I also had A LOT of left over cream cheese filling. I didn't use a ton in the beginning because I wanted to ration it and make sure I had enough for the end. So don't skimp! Use a lot!

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