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.

Featured on Diana Rambles Pin Me

I'm so excited to see one of the Cream Cheese filled Snickerdoodles I posted was featured on Pin Me Linky Party 141.  I made these cookies for Rick's buddy for helping us on the kitchen remodel.  He still is talking about these cookies, I think I need to make more of these for him!  Thank you Diana for featuring my cookies!

Have a GREAT weekend!

Caramel Stuffed Snickerdoodle Cookies

And last on our cookie list this week was for my bestie's birthday!  She LOVES Snickerdoodles and I try to find different versions to make for her birthday. I've made Snickerdoodle Cupcakes with Cinnamon Swirl Frosting, Pumpkin Snickerdoodles and Mrs. Sigg’s Snickerdoodle Whoopie Pies. And Now I came across Caramel Stuffed Snickerdoodle Cookies on Yellow Bliss Road. 

I saved one cookie each for my boys and the loved them, my husband of course just wanted the caramel's .. lol. The only thing I came across was the caramel is nice a gooey out of the oven but after time it goes back to it's hard form. I doubled the recipe and as usual my cookies where a little on the LARGE side. I may need to invest in that scoop to make smaller perfect shaped cookies!

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 3/4 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 18 caramels, unwrapped
• For Rolling:
• 1/4 cup sugar
• 1 tablespoon cinnamon

Instructions

1. Preheat the oven to 375 degrees.
2. In a large bowl cream together the butter and 1 cup of sugar. Add egg and vanilla and beat until blended.
3. In a separate bowl, sift together the flour, salt, baking powder and cinnamon. Add to the wetingredients and mix well until a nice dough forms.
4. Mix 1/4 cup sugar and 1 Tbsp cinnamon together in a shallow dish and set aside.
5. Divide dough and roll into balls about 2 Tbsp in size. (Using a cookie scoop is very helpful for this). Flatten each ball of dough with the palm of your hand and place a caramel in the center. Wrap the dough completely around the caramel and roll into a ball again. Roll in the cinnamon sugar mixture and place on an ungreased cookie sheet about 2 inches apart.
6. Bake for 10-12 minutes. Cool on cookie sheets for a few minutes, then transfer to a cooling rack to cook completely.
7. Store in a tightly sealed container for up to one week. Do not refrigerate as it will harden the caramel.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Cream Cheese filled Snickerdoodles

Next on my cookie list was a request for some Snickerdoodles. Rick's buddy has been putting in all his extra time to help us with the house remodel and won't take money. So next best thing home cooked dinners and COOKIES! I asked his favorite and wanted to do something special with them I found on Cookies and Cups a recipe for Cream Cheese filled Snickerdoodles. 

He said these were the BEST cookies, I was good with my diet and didn't try at all but they sure smelled amazing!

Ingredients

Cookies

• 1½ cups sugar
• 1 cup room temp butter
• 2 eggs
• 1 tsp vanilla
• 2¾ cups all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup sugar
• 2 tsp cinnamon

Filling

• 8 oz cream cheese, softened
• ¼ cup sugar
• 2 tsp vanilla

Instructions

1. Make the cream cheese filling by mixing the cream cheese, ¼ cup sugar and 2 tsp vanilla. I used my hand mixer for this.
2. Cover the cream cheese mixture and refrigerate for at least 30 minutes.
3. Preheat oven to 400°
4. Cream butter and 1½ cup sugar until fluffy.
5. Add eggs and 1 tsp vanilla. Mix until combined.
6. On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side.
7. In a small bowl combine remaining ¼ cup sugar and 2 tsp cinnamon, set that aside as well.
8. Remove the cream cheese mixture from the refrigerator.
9. For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2" in diameter)
10. Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
11. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.
12. When the dough is chilled bake on a parchment lined baking sheet 2" apart for 8 minutes.
13. Transfer to wire rack to cool.

makes 24 cookies

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Pumpkin Time ... Pumpkin Snickerdoodles

My bestie posted on FB a recipe for Pumpkin Snickerdoodles.  I already had one marked to make for her so I thought it would be a good day to surprise her with a special treat. The recipe I made was found on A Bitchin' Kitchen for Pumpkin Snickerdoodles.

Really simple to make but very yummy, I broke down and had one .. it's been one of those weeks.

For the cookies:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. 

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Sweets for the Sweet .... Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

These cupcakes are a few steps to make and a little time consuming but I loved how they came out.  My bestie LOVES Snickerdoodle's and when I saw this recipe on Sally's Baking Addiction I had to make them for her.

For the Snickerdoodles I found a recipe for Trisha Yearwood's Snickerdoodles on the Food Network.  I made miniature sized cookies to fit nicely on top of the cupcake.

Ingredients

• 1/2 cup salted butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 cups plus 2 tablespoons sugar
• 2 medium eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon fine salt
• 2 teaspoons ground cinnamon

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
3. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
4. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

ALEXIS NOTES:  I made this recipe but instead of regular size cookies I cute the size in half.

After making the cookies I went on to making the Snickerdoodle Cupcakes with Cinnamon Swirl Frosting.  

Start with the cupcakes:

• 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1/2 cup (1 stick or 115g) unsalted butter, melted
• 1 large egg
• 1/4 cup (60g) yogurt*
• 3/4 cup (180ml) milk*
• 1 Tablespoon vanilla extract
• 2 teaspoons ground cinnamon

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.  Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.  Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. See photo above for a visual.  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.

Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Then onto the Frosting:

• 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
• 3-4 cups (360-480g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or half-and-half*
  
• 2 teaspoons vanilla extract
• salt, to taste
• 1 Tablespoon ground cinnamon

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.

To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. Simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.

ALEXIS NOTES: I was in a hurry so I just mixed the frosting all together and frosted the cupcakes like that.

And then you assemble them:

Frost your cooled cupcakes with the frosting.  Add a mini snickerdoodle on the top of every cupcake.

They were so pretty and I was so happy to present these to her.  She said they were amazing!  Worth all the time and steps that went into them.

Thanks for stopping by!

Don't forget to see the parties I link up to HERE. 

A Sweet Center like Me :) Caramel Stuffed Snickerdoodles

A while back I made the Caramel Stuffed Apple Cider Cookies that were a huge hit with my family so when I came across a Caramel Stuffed Snickerdoodle on The Baker Chicks site I just had to make it.  The cookies spread a bit too much for my liking next time I'll have to play around with the dough recipe but still they LOOKED amazing and I was told they were very yummy.  YES I didn't even eat one, I started my new diet that day and was dead set on sticking to it (and I lost 3.8lb this week on it).  I didn't even take ONE taste of the dough, it's amazing you get the right number of cookies the recipe calls for when you don't eat any of the dough ... who would have thunk it!  (Added Note: as I say not one of my favorite dough recipes I'd use the one below.  These spread and I even put them in the fridge for 45 minutes before baking).

I've been told this is a winner recipe:

Ingredients

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

48 soft caramel candies or Rolos unwrapped

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Make the Cookie Part:

Caramel Filled:

The Snickerdoodle recipe she used was Martha Stewarts, I believe I will use Mrs. Siggs Snickerdooles HERE is the post I made and they turned our fluffy.