Pumpkin Cheesecake Snickerdoodle Cookies
Recipe type: High Altitude Baking
  • 3¾ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup (8 oz) unsalted butter, softened
  • ¾ cup + 2 tablespoons sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 egg
  • 2 teaspoons vanilla
  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  1. To make the cookies, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.
  2. Cream the butter with the sugar and brown sugar until light and fluffy.
  3. Add the pumpkin puree and beat until smooth.
  4. Add the egg and vanilla and mix until blended.
  5. Slowly add the dry ingredients and mix until a soft dough forms. Wrap in plastic and refrigerate at least one hour.
  6. Meanwhile, combine the cream cheese, sugar, and vanilla until smooth. Wrap in plastic and chill in the refrigerator at least one hour.
  7. Make the cinnamon sugar by combining the sugar and spices, set aside.
  8. When the cookie dough is chilled, preheat your oven to 350 F.
  9. Take tablespoon-sized balls of dough and flatten them. Place a teaspoonful of cream cheese in the center and surround with the cookie dough. Alternately, you can also sandwich the cream cheese filling between two flattened cookie dough discs.
  10. Roll into balls and toss in the cinnamon sugar mixture.
  11. Place the balls 2" apart on a parchment-lined baking sheet. Use the bottom of a drinking glass to flatten the balls.
  12. Bake for 10-14 minutes, until puffed and the bottoms are barely golden brown.
  13. Makes 24 cookies.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/cookies/2013/09/28/pumpkin-cheesecake-snickerdoodle-cookies/