Pumpkin Cheesecake Snickerdoodle Cookies

February 22, 2023

INGREDIENTS

  • 3-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon McNess Ground Cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons McNess Champion Madagascar Vanilla Compound
  • Dash of allspice

Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla

Cinnamon-Sugar Coating

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Then line cookie sheets with parchment paper.
  2. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  3. In a mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  4. Blend in pumpkin puree, beat in egg and the add the vanilla. Slowly add the dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  5. To make the cream cheese filling, blend the cream cheese, sugar and vanilla together. Chill for about an hour.
  6. In a small bowl, combine the sugar and spices for the coating and set aside.
  7. To make the cookies, take a tablespoon of the cookie dough, flatten and place a teaspoon of the cream cheese filling in the center. Form another tablespoon of the cookie dough and flatten and place on top of the cream cheese filling. Pinch the edges together sealing in the cream cheese filling and then roll into a ball. Roll in the cinnamon sugar mixture to coat the ball of dough and place on the prepared baking sheets, two inches apart.
  8. When you have completed using all of the dough and filling, carefully flatten the cookie dough balls without bursting them.
  9. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for about 5 minutes and transfer to the wire rack to cool completely. ENJOY!

Notes

MAKES APPROXIMATELY 24 COOKIES.