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Stuffed Pumpkin Snickerdoodles

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YIELDS
24 cookies
CHILL TIME
1 Hr 30 Min
COOK TIME
10 Min

Just wait till you sink your teeth into one of these pillowy, Stuffed Pumpkin Snickerdoodles. Stuffed with a delicious cream cheese filling and sprinkled with a special cinnamon mixture (there's a secret ingredient!), these cookies are absolutely worth baking and sharing. 

What You'll Need

  • CREAM CHEESE FILLING
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 teaspoon vanilla extract
  • __BLANK__
  • SNICKERDOODLES
  • 1 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar, divided
  • 1/2 cup light brown sugar
  • 3/4 cup 100% pure pumpkin (not pie filling)
  • 3 3/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice
  • 1 egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

What to Do

  1. To make the filling, in a medium bowl, combine cream cheese, sugar, and vanilla. Cover and chill for 1 hour in the refrigerator.
  2. Meanwhile, in a large bowl with an electric mixer, mix together butter, 1 cup granulated sugar, and the brown sugar until well combined and fluffy. Add pumpkin, egg, and vanilla; mix well.
  3. In a large bowl, combine flour, baking powder, salt, and pumpkin pie spice. Add the flour mixture to the butter mixture; mix well, but don't overmix. Divide dough in half, wrap each half in plastic wrap, and chill in freezer for 20 to 30 minutes or until slightly firm.
  4. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a small bowl, stir together remaining sugar, cinnamon, and ginger; set aside.
  5. Remove one of the cookie dough packages from the freezer and place the second in the refrigerator (see Note). Divide mixture into 12 balls. Using your hands, flatten each ball, drop 1 teaspoon of cream cheese filling in center, and form dough around the cream cheese, sealing it in. Lightly roll back into ball-shape, then roll in cinnamon-sugar mixture. Place 2-inches apart on prepared baking sheets. Repeat with remaining chilled dough.
  6. Bake for 12 to 15 minutes, or until set. Let cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely. Serve or store in an airtight container in the refrigerator.

Notes

  • You don't want your dough to freeze solid, you just want it firm enough to be able to work with. Since there's a lot of dough, keep the second half in the refrigerator while you're working with the first half. 

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