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pumpkin cheesecake snickerdoodles

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Prep Time: 30 minutes

Cook Time: 12 minutes

Total: 42 minutes

Servings: 24

Ingredients

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Instructions

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Step 1

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

Step 2

In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

Step 3

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.

Step 4

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

Step 5

Preheat oven to 350 and line your baking sheets with parchment paper. In a [url:3]small bowl[/url], combine the sugar and spices for the coating and set aside.

Step 6

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.

Step 7

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

Step 8

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!

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