Cream Cheese Filled Pumpkin Snickerdoodles

Yum. Knitting Daughter has been baking again, and she recently brought in these amazing Cream Cheese Filled Pumpkin Snickerdoodles. Filled with cream cheese and tasting of pumpkin, nutmeg and cinnamon, they are the perfect fall dessert. (Found via Pinterest, but it looks like it came from Indigo Scones via Bakeaholic Mama. Two great blogs to check out!)

Cream Cheese Filled Pumpkin Snickerdoodles

Cookies:

3 3/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1 cup unsalted butter at room temperature
1 cup sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp. vanilla extract

Filling:

8 oz cream cheese, softened
1/4 sup sugar
2 tsp. vanilla extract

Cinnamon-Sugar Topping

1/2 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
dash of allspice

Mix together the flour, baking powder, salt, cinnamon and nutmeg.

In a separate bowl, beat together the butter and sugars on medium speed until light and fluffy. Blend in the pumpkin, egg and vanilla. With your mixer on low speed, add in the dry ingredients and mix until just incorporated. Cover and let the dough chill in the refrigerator for an hour or more.

Filling – mix the ingredients until smooth and creamy. Cover and chill this for at least a half hour.

Topping – mix the ingredients together in a small bowl.

Preheat the oven to 350 degrees. Line your baking sheet with parchment paper. Take a tablespoon of dough and flatten it into a pancake shape. Place one teaspoon of cream cheese filling in the middle of it and then cover with another dough-pancake. Pinch the edges together to seal in the cream cheese, then roll it into a ball. Roll into the topping mixture to coat. Place on your cookie sheet and then flatten slightly with a sugar-coated drinking glass.

Bake for 10-15 minutes, or until they are slightly firm to the touch and the top starts to crackle slightly. Let cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 2 dozen cookies.

Have a great weekend and I’ll be back to the blog next Wednesday with Fling photos and a chance for you to win a Fall Fling Goodie Bag!

Sheri happytohaveadaughterwhobakesdelicioustreatsandshares!