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Pumpkin Cheesecake Snickerdoodles Recipe

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This recipe for Pumpkin Cheesecake Snickerdoodles, by , is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Evon Engelhaupt


3 cups flour
1 tsp baking powder
tsp salt
tsp ground cinnamon
tsp ground nutmeg
1 cup unsalted butter, room temp
1 cup sugar
cup light brown sugar
cup pumpkin puree
1 large egg
2 tsp vanilla extract

Filling: Cinnamon sugar coating:
8 oz cream cheese, softened cup sugar
cup sugar 1 tsp cinnamon
2 tsp vanilla extract tsp ginger
dash of allspice

In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg; set aside
In an electric mixer with paddle attachment, beat together 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.

Filling: blend cream cheese, sugar and vanilla together. Chill for an hour.

Preheat oven to 350 line baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

Cookies: take a tbsp of the batter. Flatten it like a pancake and place a tsp of the cream cheese in center. Form another tbsp of batter into a flat pancake shape and place on top of the the cream cheese. Pinch 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" apart. Flatten dough with a glass cup. Bake 10-15 minutes or until tops start to crack. Let cool for 5 minutes and transfer to wire rack to finish cooling

Preparation Time:
Preparation Time:
30 minutes




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