These cream cheese-filled pumpkin snickerdoodles are one of my top five favorite cookies of the season. They are generous with cozy spices, rich pumpkin flavor and a decadent creamy filling. Perfect for holiday gatherings, bake sales or a quiet night in, these cookies are guaranteed to impress—and disappear fast! —Elise Jesse, Cincinnati, Ohio
Ingredients
- 3 cups all-purpose flour
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1-1/2 cups sugar
- 1 large egg, room temperature
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- cream cheese filling:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- cinnamon sugar coating:
- 4 tablespoons sugar
- 2 tablespoons ground cinnamon
Directions
- Preheat oven to 350°. In a medium bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda and salt. Set aside.
- In a large mixing bowl, beat together butter and granulated sugar until light and fluffy, 5-7 minutes. Add the egg, pumpkin puree and vanilla until combined.
- Gradually add dry ingredients until smooth. Refrigerate until firm, about 30 minutes.
- Meanwhile, in a small bowl, beat together cream cheese and confectioners' sugar until smooth.
- In another small bowl, combine the cinnamon and sugar for rolling.
- Scoop chilled dough by 2 tablespoonfuls. Flatten and fill with 1 teaspoon of cream cheese mixture. Wrap dough around filling, sealing edges well. Roll into a ball, coat in cinnamon-sugar mixture.
- Place onto parchment-lined baking sheets, 2-in. apart. Bake until edges are golden brown, 10-12 minutes. Cool on pans for 5 minutes before removing to wire racks.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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