Snickerdoodle pumpkin cookies are the BEST fall dessert recipe. These cookies are so soft, filled with a delicious cream cheese filling, and even have a sweet coating of cinnamon and sugar! What better way to welcome fall than with a pumpkin cookie?
33/4 cups all-purpose flour
11/2 tsp. baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1 cup of granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the cream cheese filling:
8 ounces of cream cheese, softened.
1/3 cup powdered sugar
1 teaspoon vanilla extract
For the cinnamon and sugar coating:
1/2 cup granulated sugar
1 1/2 tsp. ground cinnamon
Beat the flour, baking powder, salt, cinnamon and set aside.
Beat the butter and sugars until fluffy.
Mix in the mashed pumpkin, one egg and the vanilla.
Slowly add the dry ingredients and mix at low speed until combined. Cover the dough and refrigerate for at least one hour.
Mix the cream cheese, sugar and vanilla and chill in the refrigerator for one hour.
Preheat the oven to 350F and line the baking sheets with parchment paper.
In a small bowl, mix the sugar and cinnamon to cover.
To make the cookies flatten like a pancake 1 tablespoon of cookie dough, place 1 teaspoon of the cream cheese in the center. Take another tablespoon of the cookie dough and flatten it like a pancake, place it on top of the cream cheese, seal the edges and very carefully make a ball, then roll it in the cinnamon-sugar mixture and place it on the lined baking sheet. Keep at least 2 inches apart between balls. Press the cookie balls with the thick bottom glass to flatten them (you can sprinkle a little extra cinnamon-sugar mixture on top)
Bake the cookies for 10-15 minutes (until they are slightly firm to the touch and the top begins to crack). Cool on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.