The more time you spend in the kitchen, the more you can tell just by reading a recipe that it will either be terrific or terrible. In this case, when Josh, one of my students, mentioned this recipe, I knew from the title — Pumpkin Cheesecake Snickerdoodles – that I was going to be making magic by making these.
Pumpkin? Yes. Cheesecake? Definitely yes. Snickerdoodles? Hell to the yeah.
And , while you may think that these cookies will be teeth-achingly sweet, that’s not the case at all. Despite all of the sugar – sugar in the cookies, sugar in the filling and more sugar on the outside — they’re not too sweet. Really. I also was surprised by how light and fluffy these cookies are.
So, celebrate the coming of autumn with these delightfully delicious cookies. Or, if you know someone who has some culinary talents, pass this recipe onto him or her.
You won’t be sorry.
For the cookies:
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. freshly-ground ground nutmeg
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
For the filling:
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 2 teaspoons vanilla extract
For the coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Dash of allspice
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- Mix together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
- 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. You want the dough cold when you work with it. While the cookies were baking, I put the batter back in the refrigerator to stay cool.
- To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour. You want the filling to stay cold as well, so when the cookies are in the oven, pop the bowl back in the refrigerator until you need to fill more.
- Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
- To make the cookies, first, spray you hand with nonstick cooking spray. This will make it easier to manipulate the dough.
- Take about 1/8 of a cup of cookie batter. Flatten it like a pancake and place a 1/2 teaspoon of the cream cheese in center. Fold the cookie over at the top to cover up the filling completely and seal all the edges. Then roll it into a ball.
- Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
- Gently press down on the cookie balls to flatten then slightly.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
If you make these, let me know how much you loved them.