pumpkin cheesecake snickerdoodles

How To Make pumpkin cheesecake snickerdoodles

• 1

  In a medium bowl, mix together flour, baking powder, salt, cinnamon, and nutmeg . Put aside
• 2

  With a mixer, beat together the butter and sugars on medium high speed about 2 or 3 minutes
• 3

  Blend in pumpkin puree, egg and vanilla. Slowly add dry ingredients on low speed until combined. Only all the dough is blended, Cover and chill for about an hour
• 4

  To make the cream cheese filling, blend the cream cheese, sugar and vanilla together. Cover and chill for 1 hour
• 5

  Preheat the oven to 350 degrees. and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating.
• 6

  To make the cookies: Take a tablespoon or so (I like to make my cookies rather big) of cookie batter. flatten it like a pancake and place a teaspoon of the cream cheese filling on top. Pinch the edges of the cookie together until it covers all the filling and roll into balls. Roll the balls into the cinnamon sugar coating and place on the baking sheet 2 inches apart. Once all the cookies are prepared flatten the cookies with the bottom of a round class. (I have to move the cookies around a bit to accommodate for the larger cookies)
• 7

  Bake for 10-15 minutes or until the top of the cookies crack. Let cool on a wire rack. If you make the cookies larger then let them bake for the 15 minutes, Smaller ones might only take 12.
• 8

  Let them cool and then enjoy.
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