Pumpkin Cheesecake Snickerdoodles
What's better than pumpkin snickerdoodles? How about pumpkin snickerdoodles stuffed with pumpkin cream cheese?
Ingredients
cookie dough
- 1/4 cup butter, softened
- 1/4 cup shortening
- 3/4 cups white sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
coating
- 3 tablespoons white sugar
- 3 teaspoons ground cinnamon
filling
- pumpkin cream cheese, I used Trader Joe's
Instructions
- Preheat oven to 400°F. Line baking sheets with parchment paper or silpat mats.
- Cream together butter, shortening, 3/4 cup sugar, egg and the vanilla. Blend in the pumpkin. On low speed, mix in the flour, cream of tartar, baking soda and salt. Make dough balls about 1 inch in diameter. Flatten dough balls and scoop about 1 tsp of pumpkin cream cheese in the center. Fold dough back up and seal and smooth back into round ball.
- In a small ziploc bag, mix the 3 tablespoons sugar and cinnamon. Place dough ball in and coat. Repeat with remaining balls. Place balls 2 inches apart on ungreased baking sheets. Press palm of hand onto each ball to flatten gently into thick disk. Careful not to press too hard as you don't want the cream cheese to come out.
- Bake 8 to 10 minutes until cookies are set.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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