Cream Cheese-Filled Pumpkin Snickerdoodles

Who doesn't like snickerdoodles? It is a simple cookie that makes everyone smile...in between stuffing their faces because, well, let's be honest- there's no way to have just one. Sometimes it can be dangerous to take such a traditional recipe and change it up because it is hard for even the most delicious cookie to compete with another cookie with so much personal history and nostalgia attached to it. Luckily, one bite of these and this recipe had no one even thinking about asking for regular snickerdoodles. It was able to tactfully add some fall flair to the classic cookie with the addition of pumpkin and also a cream cheese filling.

Truthfully, I could have put more of the cream cheese filling in them (I did end up with some left over), but it was my first time making them so in the beginning I went a little light on the filling, not wanting to run out. So if you give these a try, keep in mind, it's okay to be generous with the filling; just make sure it is fully covered by cookie before baking!

cream cheese-filled pumpkin snickerdoodles
Makes about 2 dozen cookies
{recipe from Bakeaholic Mama}

for the cookie:

Ingredients

• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 egg
• 2 teaspoons vanilla extract

for the filling:

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract

for the cinnamon-sugar coating:

Ingredients

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• dash of allspice

Directions

1. For the cookies- in a medium bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside. 
2. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in pumpkin puree. Beat in egg and vanilla until incorporated. With mixer on low speed, slowly add dry ingredients and mix until just incorporated. Cover and chill dough for at least 1 hour.
3. While the dough chills, make the filling. In a small bowl, mix together the cream cheese, sugar and vanilla until smooth and creamy. Cover and chill for at least half an hour.
4. Preheat oven to 350°F. Line baking sheets with parchment paper. In a small bowl ,mix together the sugar and spices for the coating thoroughly. Take one tablespoon of dough and flatten it into a pancake shape. Place about 1 teaspoon of cream cheese mixture in the middle of the pancake. Form another tablespoon of dough into an equally sized pancake shape and place on top, keeping the cream cheese in the middle. Gently pinch together the edges of the dough around the cream cheese to seal, then gently roll into a ball. Roll balls in cinnamon-sugar mixture to coat. Repeat with remaining dough, spaces the balls 2-3 inches apart on the baking sheets. Dip the bottom of a flat heavy-bottomed drinking glass in water to moisten slightly. Then dip it in the cinnamon-sugar mixture, and use the bottom to flatten the dough balls slightly. Recoat bottom of glass in cinnamon-sugar mixture as needed.
5. Bake cookies for 10-15 minutes, or until they are slightly firm to the touch and tops are beginning to crackle. Let cool on baking sheets about 5 minutes, then transfer to wire rack to cool completely.