Pumpkin Snickerdoodles with Cream Cheese Filling
These soft, chewy pumpkin snickerdoodles filled with cream cheese bring the cozy flavors of autumn into a delightful cookie experience, perfect for seasonal gatherings or a cozy night in.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup pumpkin puree Canned or homemade.
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.5 cups all-purpose flour Spoon flour into measuring cup and level off.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon Adjust to taste.
- 1 teaspoon ground ginger Adjust to taste.
- 0.5 teaspoon ground nutmeg Adjust to taste.
- 0.5 teaspoon salt
For the cream cheese filling
- 0.5 cup cream cheese, softened Soften at room temperature.
- 1.5 cups powdered sugar Adjust for desired thickness.
For rolling
- 0.5 cup granulated sugar For rolling cookie balls.
- 1 tablespoon ground cinnamon For mixing with sugar.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy.
- Mix in the pumpkin puree, eggs, and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat the softened cream cheese until smooth, then gradually add in the powdered sugar and mix until creamy.
- Scoop out a small amount of cookie dough, flatten it slightly in your palm, and place a small dollop of the cream cheese filling in the center.
- Wrap the dough around the filling, then roll it into a ball.
- Roll the cookie balls in a mixture of granulated sugar and cinnamon before placing them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are slightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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Notes
For a thicker cream cheese filling, gradually add more powdered sugar. Adjust spices to taste. Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for about a week. For longer storage, freeze for up to three months.