Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center

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Name: Pumpkin Cheesecake Snickerdoodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 3 3/4 cups Flour; 1 1/2 teaspoons Baking powder; 1/2 teaspoon Salt; 1/2 teaspoon cinnamon; 1/4 teaspoon Nutmeg; 1 cup Butter; 1 cup Sugar; 1/2 cup Light brown sugar; 3/4 cup Pumpkin Puree; 1 Egg; 2 teaspoon Vanilla; 8 ounces Cream cheese Filling; 1/4 cup Sugar Filling; 2 teaspoons Vanilla Filling; 1/2 cup Sugar Cinnamon-Sugar Coating; 1/2 teaspoon Ginger Cinnamon-Sugar Coating; 1 teaspoon Cinnamon Cinnamon-Sugar Coating; dash Allspice Cinnamon-Sugar Coating

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INGREDIENTS

3 3/4 cups Flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon cinnamon
1/4 teaspoon Nutmeg
1 cup Butter
1 cup Sugar
1/2 cup Light brown sugar
3/4 cup Pumpkin Puree
1 Egg
2 teaspoon Vanilla
8 ounces Cream cheese ; Filling
1/4 cup Sugar ; Filling
2 teaspoons Vanilla ; Filling
1/2 cup Sugar ; Cinnamon-Sugar Coating
1/2 teaspoon Ginger ; Cinnamon-Sugar Coating
1 teaspoon Cinnamon ; Cinnamon-Sugar Coating
dash Allspice ; Cinnamon-Sugar Coating

INSTRUCTIONS

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

In 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.

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. Roll up all sides over the cream cheese and 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 at 350 degrees 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.

NOTES

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Pumpkin Cheesecake Snickerdoodles

3 3/4 cups Flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon cinnamon
1/4 teaspoon Nutmeg
1 cup Butter
1 cup Sugar
1/2 cup Light brown sugar
3/4 cup Pumpkin Puree
1 Egg
2 teaspoon Vanilla
8 ounces Cream cheese Filling
1/4 cup Sugar Filling
2 teaspoons Vanilla Filling
1/2 cup Sugar Cinnamon-Sugar Coating
1/2 teaspoon Ginger Cinnamon-Sugar Coating
1 teaspoon Cinnamon Cinnamon-Sugar Coating
 dash Allspice Cinnamon-Sugar Coating

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In 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.
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. Roll up all sides over the cream cheese and 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 at 350 degrees 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.

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 24 Servings

Calories: 222
Calories from Fat: 99 (45%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.4g
Cholesterol 30.9mg		10 %
Sodium 4178.7mg		144 %
Potassium 44.3mg		1 %
Total Carbohydrate 31.1g		9 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 30.3g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 222

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