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.