It’s that time of year again. I’ve been experimenting with pumpkin over the past few weeks, and have come up with a handful of new twists on the classic pumpkin recipes. During my experimenting, I realized when it comes to pumpkin there is nothing in the world better than the good old pumpkin pie. But why stop there? As good as pumpkin pie is, sometimes you just want something more compact and exciting.
And as far as perfection goes, these yummy cheesecake stuffed snickerdoodle cookies are as close to pumpkin perfection as it gets. There’s a layer of fluffy creamcheese stuffed in between a two layers of moist pumpkin cookie. The combo is out of this world! It really got me thinking why people don’t pair cream cheese and pumpkin more often!
Pumpkin Cheesecake Cookies
- For the Pumpkin Cookies:
- 4 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin spice or ground nutmeg
- 1 cup unsalted butter at room temp
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 egg large
- 2 tsp vanilla extractCreamcheese Filling Ingredients:
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 teaspoon vanilla extract
- Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin spice; Set aside.
In a separate large bowl, beat together the butter and sugars on medium high-speed until fluffy, about 2 minutes.
Beat in puree, egg and then add vanilla. Slowly add dry ingredients on low-speed just until combined. Cover and chill dough for an hour or overnight in the refrigerator.
To make the cream cheese filling: beat cream cheese, sugar and vanilla together. Chill for 30-60 minutes.
Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
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.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
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. Cookies will stay fresh in an airtight container on countertop for up to 5 days.
Recipe Source: Bakeaholic Mama