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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Cheesecake Snickerdoodles Recipe

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This recipe for Pumpkin Cheesecake Snickerdoodles is from Recipes from the Heart, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3¾ c. all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon ground
¼ tsp. ground nutmeg freshly ground
1 c. unsalted butter at room temperature
1 c. granulated sugar
½ c. light brown sugar
¾ c. pumpkin puree
1 large egg
2 tsp. vanilla extract

Filling Ingredients:
8 oz. cream cheese softened
1/4 c. sugar
2 tsp.vanilla extract

Cinnamon-sugar coating:
½ c. granulated sugar
1 tsp. cinnamon ground
½ tsp. ginger ground
Dash of allspice
Directions:
Directions:
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

In a KitchenAid mixer with a 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 just until combined. Cover and chill dough for an hour.

To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

Preheat oven to 350º and line your 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 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.

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

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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