Cream Cheese-Filled Pumpkin Snickerdoodles
INGREDIENTS
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Yield: about 2 dozen cookies
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Ingredients for the cookies:
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3 3/4 cups all-purpose flour
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1 1/2 tsp. baking powder
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1/2 tsp. salt
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1/2 tsp. ground cinnamon
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1/4 tsp. freshly-ground ground nutmeg
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1 cup (2 sticks) unsalted butter, at room temperature
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1 cup granulated sugar
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1/2 cup light brown sugar
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3/4 cup pumpkin puree
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1 large egg
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2 tsp. vanilla extract
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Ingredients for the filling:
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8 ounces cream cheese, softened
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1/4 cup sugar
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2 teaspoons vanilla extract
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Ingredients for the cinnamon-sugar coating:
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1/2 cup granulated sugar
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1 tsp. ground cinnamon
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1/2 tsp. ground ginger
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Dash of allspice
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