KT Baked It: Pumpkin Cheesecake Snickerdoodles

It's officially fall - the leaves are changing color, sweaters and puffy vests have been pulled out of storage, and everything now comes in a pumpkin spice flavor. With holiday baking season upon us, I decided this weekend was as good of a time as ever to kick off the baking fun. This recipe was given to me by my mother-in-law, Sandi. It comes from the Bakeaholic Mama...and it is SO yummy! 

What you need:

For the cookies...

3 3/4 cup all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon 

1/4 tsp nutmeg

1 cup unsalted butter, at room temperature

1/2 cup light brown sugar

3/4 cup pumpkin puree

1 large egg

2 tsp vanilla extract

For the filling...

8 ounces cream cheese, softened

1/4 cup sugar

2 tsp vanilla extract

For the coating...

1/3 cup sugar

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Start by mixing the dry ingredients for the cookies in a mixing bowl - flour, baking powder, salt, cinnamon, and nutmeg. 

Next, cream the butter and sugars using a handheld mixer or Kitchenaid mixer. 

Add the pumpkin puree, egg and vanilla extract to the creamed butter and sugars.
 

Slowly add the dry ingredients to the pumpkin mixture to finish the cookie dough. Refrigerate the dough for at least an hour. I left mine refrigerate overnight...

Next, make the cream cheese filling by combining the cream cheese, sugar and vanilla with a handheld mixer. Also allow this to refrigerate at least an hour. 

When you are ready to make your cookies, mix the cinnamon-sugar coating together by combining the sugar and spices. 

Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper. 

To make the cookies, take a tablespoon of dough, roll into a ball and then flatten into a pancake.

  

Take 1 teaspoon of filling and place it in the middle of the flattened cookie dough.

Take a second tablespoon scoop of dough as before - roll into a ball and flatten - then place on top of the filling. Pinch the sides together and then roll the dough ball in the cinnamon sugar.

Place the cookies about 2" apart on your cookie sheet, then flatten the cookie dough balls with the bottom of a glass. 

Bake for 15 minutes or until the top of the cookie cracks.

I will absolutely make these again, they are delicious!