Pumpkin Cheesecake Snickerdoodles
Serves 1860 mins prep11 mins cook
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
0 servings
What you need
Instructions
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.View original recipe