Description
Taste the flavor of Fall with these delicious Pumpkin Spice Snickerdoodles.
Ingredients
Scale
- 3 3/4 Cups of flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup softened unsalted butter
- 1 cup sugar
- 1/2 cup brown sugar – light
- 3/4 cup pumpkin pie filling
- 1 large egg
- 2 teaspoon vanilla extract
- Filling:
- 4 ounces (half a block) of softened cream cheese
- 1/2 cup of pumpkin pie filling
- 1/2 teaspoon pumpkin spice
- 2 teaspoon vanilla extract
- Cinnamon Coating:
- 1/2 cup sugar
- 3 teaspoon pumpkin spice
Instructions
- In a medium sized mixing bowl, sift flour, baking powder, salt, cinnamon, and nutmeg together, then set aside.
- Beat butter, granulated sugar, and light brown sugar until fluffy.
- Add pumpkin puree, egg, and vanilla to the butter and sugars. Beat until blended.
- Slowly add the dry ingredients to the wet ingredients, mixing while doing so. Once combined, cover bowl and chill dough for an hour.
- Blend cream cheese, sugar, and vanilla together for the filling. Chill for one hour.
- Preheat oven to 350 and line your baking sheet with parchment paper.
- In a small bowl, mix the sugar and spices together for the cinnamon-sugar coating, then set aside.
- Take a small handful of the cookie batter and flatten it into a 2 inch wide disc.
- Scoop a teaspoon of cream cheese filling and place it on top of the disc. Wrap the edges of the batter around the filling to cover it, then roll the cookie into a ball.
- Toss the cookie in the cinnamon sugar coating and place it on to the baking sheet.
- Repeat until all cookie batter is used, leaving empty space 2 inches apart from each cookie on the baking sheet.
- Bake for ~15 minutes or until the tops start to crack.
- Let cool on the baking sheet for 5 minutes and then transfer to a wire rack.
- Gently press cookies while cooking on rack to remove excess air.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert