Ingredients: |
Ingredients: For the Cookie:
3-3/4 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup unsalted butter, room temp.
1 cup sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree (not pumpkin pie mix)
1 large egg
2 tsp. vanilla extract
Filling Ingredients:
8 oz. cream cheese, softened
1/4 cup sugar
2 tsp. vanilla
Cinnamon-Sugar Coating:
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
Dash of allspice
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Directions: |
Directions:In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg together. Set aside.
In a stand mixer with the 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 until just combined. Cover and chill dough for an hour.
Preheat oven to 350 deg. Line baking sheets with parchment paper. 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 the center. For another tablespoon of the cookie batter into another 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.
Bake for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to wire cooling rack. |
This recipe for Pumpkin Cheesecake Snickerdoodles is from