Sunday, October 18, 2015

Pumpkin Cheesecake Snickerdoodles

It's Pumpkin season again!  Most of you know me, know that I love this time of year and finding new recipes to use pumpkin in. Cole's best friends' parents had a football party for the Seahawks on Sunday. I wanted to bring something fun to the party I found Pumpkin Cheesecake Snickerdoodles by The Recipe Critic. NOW they are yummy and a party hit ... BUT plan on some time to make these!

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

  1. 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.
  2. 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.
  3. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

  1. Bake the cookies for 10-15 minutes or until the tops start to crack.
ALEXIS NOTES:  I did the flatten add cream and then add another cookie on top. They were HUGE so I did the flatten put cream and pinch the dough around. 



Thanks for Stopping by!
Don't forget to see the parties I link up to HERE.

3 comments:

  1. Goodness - those looks delicious.
    All the ingredients intimidate me though. I'm a 5 ingredient or less gal :) haha

    ReplyDelete
  2. I love pumpkin AND cheesecake. These cookies are a YES for me.

    ReplyDelete

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