With winter right around the corner, this autumnal treat is a perfect way to savor the remaining few weeks of fall and a great addition to Thanksgiving dinner.
Ingredients for the cookie dough:
- 3 ¾ c. flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. ground nutmeg
- 1 c. butter room temperature
- 1 c. sugar
- ½ c. light brown sugar
- ¾ c. pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
- 8 oz. cream cheese softened
- ¼ c. sugar
- 2 tsp. vanilla
Cinnamon Sugar Coating:
- ½ c. sugar
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- dash allspice
- First, mix all of the dry ingredients together (flour, baking powder, salt, cinnamon, nutmeg).
- Next, use a mixer to to whip the butter and sugar together until it reaches a fluffy and creamy consistency. Then, add pumpkin puree, egg, and vanilla until fully combined. Add the dry ingredients a cup at a time and mix until a dough is formed. Cover and chill for an hour.
- For the filling, mix cream cheese, sugar, and vanilla until combined fully, then refrigerate for at least an hour.
- Preheat the oven to 350°F once the dough and filling have been chilled, and line two baking sheets with parchment.
- Combine sugar, cinnamon, ground ginger, and dash allspice to make the cinnamon sugar coating.
- Once the dough and filling have chilled, begin by making a disk out of a tablespoon of dough. Place a teaspoon of the cream cheese mixture in the middle, and top with a similar-sized disk on top. Then, seal the edges by pressing them together before rolling into a ball shape and rolling it in the cinnamon-sugar mixture.
- Before baking, give each cookie a squish with a heavy glass.
- Bake for 10-15 minutes or until the tops begin to crack. Remove from the oven and let it cool for about five minutes.
- Voila, now you have 18 pumpkin cheesecake snickerdoodles!