Description
Pumpkin dreams come true! Imagine a snickerdoodle, stuffed with cheesecake filling, and infused with real pumpkin flavor. Fall baking just got a whole lot more exciting.
Ingredients
Scale
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 3/4 cup (185g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tsp vanilla extract
- 1/3 cup (67g) granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Beat cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Drop teaspoon-sized scoops onto parchment-lined sheet and freeze for 1-2 hours.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
- Cream butter with granulated and brown sugars until fluffy. Add pumpkin puree, egg, and vanilla, mixing until combined.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Refrigerate dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Mix 1/3 cup sugar with 1 1/2 tsp cinnamon in a small bowl.
- Scoop 2 tablespoons of dough, flatten in palm, place a frozen cream cheese ball in center, and wrap dough around it. Roll in cinnamon-sugar mixture.
- Place cookies 2 inches apart on baking sheets, slightly flatten each, and bake for 12-14 minutes until edges are set but centers still look soft.
- Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.