Pumpkin Cheesecake Snickerdoodles
Serves 18
60 mins prep
11 mins cook
71 mins total
Another day, another pumpkin recipe!! This series is my first series so it seems wrong to say it’s my favorite but I just love pumpkin recipes so much so it’s my fav heheh
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For the snickerdoodle cookies: Combine 1/2 c melted unsalted butter with 1/2 c brown sugar & 1/4 c granulated sugar. Then add 1/3 c pumpkin puree & 1/2 tbsp vanilla extract. Fold in 1 1/2 c flour, 1 tsp pumpkin pie spice, 1 1/2 tsp cinnamon, 1 tsp baking soda, 1/4 tsp cream of tartar & 1/4 tsp salt. Refrigerate dough for 30 mins. For the cheesecake filling: Beat together 4 oz room temperature cream cheese with 1/2 c powdered sugar & 1/2 tsp vanilla extract. Scoop onto tsp sized balls and freeze. Assembly: Scoop cookie dough, fill the center with the frozen cream cheese and roll in cinnamon sugar mixture. Bake at 350°F for 10-12 minutes.
