pumpkin cheesecake snickerdoodles

 

the goods:

 

3 and 3/4 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar

3/4 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

 

filling:

8 ounces cream cheese, softened

1/4 cup granulated sugar

2 teaspoons vanilla extract

 

cinnamon-sugar coating:

1/2 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

dash of allspice

 

 

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside. In an electric mixer, beat together the butter and sugars on medium-high speed until fluffy. 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.

Make the cream cheese filling by blending the cream cheese with the sugar and vanilla until combined. Chill for an hour.

 

Preheat oven to 350 degrees and line 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 batter, flatten it like a pancake between your palms. Place a teaspoon of the cream cheese mixture in the center. Form another tablespoon of batter into a little pancake 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 prepared baking sheets 2-inches apart. Repeat until all the dough is gone.

 

Flatten cookies with the bottom of a heavy glass and bake for 10 minutes or until the tops start to crack. Let cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.