Pumpkin Cheesecake Snickerdoodles - Fall Cookie Recipe

Step 1

to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.

Step 3

In a large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer.

Step 4

Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until fully combined.

Step 5

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!

Step 6

In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth.

Step 7

Take about 2 tablespoons of cookie dough, flatten it in your hand, and place a teaspoon of the cream cheese mixture in the center. Wrap the dough around the filling, sealing the edges, and roll into a ball.

Step 8

Roll each ball in the cinnamon-sugar mixture (made by combining 2 tablespoons of granulated sugar and 1 tablespoon of cinnamon) and place on the prepared baking sheet.

Step 9

Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.