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Cheesecake Stuffed Pumpkin Snickerdoodles

This is one of those recipes that encompasses everything good about every cookie.

Snickerdoodles, I’ve found, are the #1 requested cookies when I ask someone what kind of cookie can I make them or bring to an event.  I love snickerdoodles, but didn’t realize until the last few years that everyone else does too!

Cheesecake, need I say more?  Incredible!

Pumpkin – You can put pumpkin in anything but everything doesn’t taste great with pumpkin. This recipe though, is delicious with the added pumpkin!

A soft sugary cookie stuffed with a cream cheese filling is the epitome of a good fall cookie.  Perfect for any party, gathering or just for the heck of it kind of cookie that you’ll want to make!

 

Yield: 24 cookies

Cheesecake Stuffed Pumpkin Snickerdoodles

Cheesecake Stuffed Pumpkin Snickerdoodles
Prep Time 30 minutes
Cook Time 12 minutes
Inactive Time 1 hour
Total Time 1 hour 42 minutes

Ingredients

  • Cookies:
  • --------------------
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (fresh is best, but you can use it from your spice rack too)
  • --------------------
  • Filling Ingredients:
  • --------------------
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • --------------------
  • Cinnamon-sugar coating:
  • --------------------
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice

Instructions

In a stand mixer with a paddle attachment, beat together the butter and both sugars on medium high speed until fluffy. About 2-3 minutes.
Add pumpkin puree, egg and vanilla to sugar mixture. Mix well, scraping sides as needed.
Add cinnamon, nutmeg, salt & baking powder. Mix well, scraping sides as needed.
Add flour, 1 cup at a time, mixing until combined.
Cover with saran wrap and chill dough for one hour.
While dough is chilling, make cream cheese filling.
In a medium bowl with a stand mixer or hand blender, blend cream cheese, sugar and vanilla together. Chill for an hour.
Preheat oven to 350 and line your baking sheets with parchment paper, non-stick foil or a baking mat.
In a small bowl, combine the sugar, cinnamon, ginger & all spice for the coating and set aside.
To make the cookies, take approximately 1 Tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Slowly fold ends up and roll into a ball trapping cream cheese in the center.
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 glass or measuring cup.
Bake the cookies for 10-15 minutes or until the tops begin to crack.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack. Enjoy!

Recipe From: The Recipe Critic

 

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Michelle @ A Dish of Daily Life

Monday 27th of October 2014

Those look like quite the yummy treat! You had me at cheesecake!

Christine

Saturday 25th of October 2014

Pumpkin Snickerdoodle Surprise cookies! I love the idea of hiding the cheesecake in the middle! Thanks for linking up at #FoodieFridays!

Christine

Friday 24th of October 2014

This recipe looks AMAZING! Love!

Britney

Friday 24th of October 2014

These look and sound amazing! Thanks for sharing!

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