Sunday, June 14, 2015

Pumpkin Cheesecake Snickerdoodles







Pumpkin Cheesecake Snickerdoodles
Ingredients
  • 3-3/4 cup flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup butter, at room temperature
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 cp pumpkin
  • 1 large egg
  • 2 teaspoons vanilla
  • Filling
  • 8 oz cream cheese
  • ½ cup sugar
  • 2 teaspoons vanilla
  • Coating
  • ½ cup sugar
  • 1 teaspoon cinnabar
  • ½ teaspoon ginger
  • dash of allspice
Instructions
  1. Combine the flour, baking powder, cinnamon and nutmeg. Mix well and set aside.
  2. In a separate bowl beat the butters and sugars until light & fluffy.
  3. Add the pumpkin. Beat in the eggs and vanilla.
  4. Slowly add the dry ingredients.
  5. Cover the cookie dough and refrigerate for at least 1 hour.
  6. Prepare the filling........Combine the cream cheese, sugar, and vanilla. Mix well. Cover and refrigerate for 1 hour.
  7. Preheat oven to 350 °
  8. Line a cookie sheet with parchment paper.
  9. Combine the coating ingredients.
  10. To make the cookies, use 1 tablespoon of batter, flatten with the back of a spoon and place one teaspoon of cream cheese filling in the center. Flatten another tablespoon of cookie dough and place on the top.
  11. Crimp the edges and roll into a ball.
  12. Roll the ball in the coating mixture.
  13. Place on parchment lined cooking sheet and flatten the cookie ball with the bottom of a heavy glass.
  14. Bake for 10-15 minutes.

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