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. 

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

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.

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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.