Baking
Pumpkin Cheesecake Snickerdoodles
Yield: 24
Ingredients
Recipe
- 1 C Margarine or Butter
- 1 C Sugar
- ½ C Brown Sugar
- ¾ C Pumpkin Puree
- 1 Egg
- 2 t Vanilla
- 3¾ C Flour
- 1½ t Baking Powder
- ½ t Pumpkin Spice
- ½ t Cinnamon
Filling
- 8 oz Cream Cheese, room temp
- ¼ C Sugar
- 2 t Vanilla
Coating
- ½ C Sugar
- 1 t Cinnamon
- ½ t Pumpkin Spice
Instructions
- 1
Dough: beat margarine and sugars till fluffy.
- 2
Add pumpkin, egg and vanilla.
- 3
Add dry ingredients, mix till smooth.
- 4
Wrap and chill 1 hour or overnight.
- 5
Filling: beat ingredients together, chill.
- 6
Coating: mix ingredients.
- 7
Flatten 1 Tbsp dough, place heaping tsp filling, top with another flattened Tbsp, seal edges and roll into ball.
- 8
Roll in coating, flatten with cup.
- 9
12 cookies per lined sheet.
- 10
Bake on 350 for 10-15 minutes until tops crack.
- 11
Cool to set.
Note
Store in airtight container in fridge.