food
Pumpkin Cream Cheese Snickerdoodles
A great cookie for Fall, this Snickerdoodle is flavored with pumpkin and filled with cream cheese. Cookies are wonderful all year round, and it's wonderful when you can add something to them to make them festive for the season.
Snickerdoodles have always been one of my favorite cookies. When I saw these from The Recipe Critic I knew I had to make them because they are perfect to serve for the Fall.
It definitely feels like and looks like Fall in northern New Hampshire. The leaves on the trees are absolutely gorgeous and if you've never experienced Fall in New England, I highly recommend it. The colors are stunning.
I have to say that I am very glad we've had the chance to experience the foliage this past year because it is definitely something I missed while living in Arizona. I probably won't be seeing it again for quite a while since we're moving back in two weeks, so I'm soaking it up as much as I can!
Pumpkin Cream Cheese Snickerdoodles
Makes 24 cookies
Ingredients for Pumpkin Cream Cheese Snickerdoodles
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1 egg
- 2 teaspoons pure vanilla extract
Ingredients For the Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 2 teaspoons pure vanilla extract
Ingredients for Pumpkin Spice / Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Directions For Making Your Pumpkin Cream Cheese Snickerdoodles
- In a medium bowl, whisk together the flour, baking powder, pumpkin spice, and cinnamon.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugars together until fluffy, approximately 3 minutes.
- Mix in the pumpkin puree. Beat in the egg and vanilla.
- Gradually add the dry ingredients until just combined.
- Cover and place the dough in the refrigerator for one hour
Directions For Making the Cream Cheese Filling
- In a clean bowl of the mixer, beat the cream cheese, granulated sugar and vanilla together. Cover and chill in refrigerator for on hour.
Directions for Making the Pumpkin Spice / Sugar Coating
- In a small bowl, whisk together the granulated sugar, pumpkin spice, nutmeg and cinnamon.
Directions For Assembling the Snickerdoodles
- Preheat oven to 350 degrees F. and prepare two baking sheets by lining them with parchment paper.
- Using a tablespoonful of batter, form it into a flat disk. Place a teaspoonful of cream cheese filling into the center of the dough.
- Using a second tablespoon of batter, form another flat disk and place it over the filling. Pinch the edges together to enclose the cream cheese and then roll into a ball.
- Roll in the pumpkin / sugar to completely coat.
- Place on the prepared baking sheets two inches apart. Using a heavy bottomed glass, flatten the cookies.
- Bake for 10 - 15 minutes until the cookies begin to crack on the top. Allow the cookies to cool on the baking sheets before transferring to a wire rack to cool completely.
What kind of cookies do you enjoy every Fall?
Lynne Feifer
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