Pumpkin Snickerdoodles with Cream Cheese Filling

A combination of all things delicious and wonderful! Somewhat labor-intensive for a cookie recipe, but well worth the effort!

3 ¾ C flourDSC01949
1 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 C (2 sticks) unsalted butter
1 C sugar
½ C light brown sugar
¾ C pumpkin pureeDSC01952
1 large egg
2 tsp vanilla

Cream Cheese Filling
6 oz cream cheese, softened
¼ C sugar
1 ½ tsp vanilla

Cinnamon Sugar ToppingDSC01954
Sugar and cinnamon to taste. To mix it up, you can also add some ginger, allspice, or pumpkin pie spice

Sift together the flour, baking powder, cinnamon, nutmeg and salt.

Cream the butter and both sugars until light and fluffy. Blend in the pumpkin. DSC01960Beat in egg and vanilla until just mixed. Slowly add in dry ingredients until just mixed. Cover and chill for 1 hour.

While the dough is chilling, mix together the cream cheese, sugar, and vanilla until smooth. Cover and chill for 30 minutes.

Scoop out one tablespoon of dough and flatten into a pancake. Drop one teaspoon of cream cheese filling. DSC01958Scoop out another tablespoon of dough, flatten into a pancake, place it on top, and pinch together the seams. Roll this into a ball and cover with cinnamon sugar.

Flatten the cookies just slightly before baking.

Bake at 350 for 12-14 minutes until the tops start to crack (they don’t brown up very much).

*I got just over 3 dozen cookies from this recipe, so you may want to consider halving it.




1 Comment

Filed under Recipes

One response to “Pumpkin Snickerdoodles with Cream Cheese Filling

  1. I can vouch for the amazingness of these cookies. I only ate one because I was kind of afraid they were probably 10000 calories each, but I could have easily destroyed the whole bag. 🙂


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