Snickerdoodle Pumpkin Cookies
Cinnamon-sugar coated pumpkin cookies stuffed with a cream cheese filling.
Ingredients
| 3 3/4 cups | 900 ml | all-purpose flour |
| 1 1/2 tsp | 7.5 ml | baking powder |
| 1/2 tsp | 2.5 ml | salt |
| 1 tsp | 5 ml | ground cinnamon |
| 1 cup | 240 ml | unsalted butter, at room temperature |
| 1 cup | 240 ml | granulated sugar |
| 1/2 cup | 120 ml | light brown sugar |
| 3/4 cup | 180 ml | pumpkin puree |
| 1 | large egg | |
| 2 tsp | 10 ml | vanilla extract |
| 8 ounces | 225 g | cream cheese, softened (for filling) |
| 1/3 cup | 80 ml | powdered sugar (for filling) |
| 1 tsp | 5 ml | vanilla extract (for filling) |
| 1/2 cup | 120 ml | granulated sugar (for coating) |
| 1 1/2 tsp | 7.5 ml | ground cinnamon (for coating) |
Instructions
Whisk together flour, baking powder, salt, cinnamon and set aside. Beat together butter and sugars until fluffy. Mix in pumpkin puree, an egg and vanilla. Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour. Blend cream cheese, sugar and vanilla together and chill in the refrigerator for an hour. Preheat oven to 350F and line baking sheets with parchment paper. In a small bowl combine sugar and cinnamon for coating. To make the cookies flatten like a pancake 1 Tablespoon of cookie batter, place 1 teaspoon of the cream cheese in center. Take another tablespoon of the cookie batter and flatten it like a pancake, place on top of the cream cheese, seal the edges together and really gently roll into a ball, then roll the ball into the cinnamon-sugar mixture and place on the lined baking sheet. Keep at least 2 inches apart between balls. Press the cookie balls with heavy bottomed glass to flatten it (you can sprinkle some extra cinnamon-sugar mixture on top). Bake the cookies for 10-15 minutes (until they are slightly firm to the touch and the tops start to crack). Cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.