Makes: 48 Cookies Total Time: 2 hours
3 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup butter, room temperature
1 cup sugar
1/3 cup brown sugar
3/4 cup pumpkin puree
1 egg, room temperature
2 teaspoons vanilla
1 package of cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Step 1: In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Step 2: In a separate bowl, beat together the butter and sugars until smooth. Slowly add in the pumpkin puree, egg and vanilla.
Step 3: Add the wet ingredients into the dry ingredients and beat on slow until a dough forms.
Step 4: Wrap the dough in plastic wrap and place in the fridge for 1 hour.
Step 5: Beat together the cream cheese, sugar and vanilla for the cheesecake filling until smooth. Cover the bowl and place in the freezer for one hour.
Step 6: Once the dough and cheesecake filling are ready, preheat oven to 350 degrees and begin forming cookies. [VIDEO ON STUFFING COOKIES ABOVE].
Step 7: Once cookies are all made into balls. Whisk together the snickerdoodle coating ingredients and roll each cookie until thoroughly coated before placing on a lined cookie sheet.
Step 8: Gently press down on each cookie so it’s slightly flattened, then bake for 7-8 minutes. Immediately remove and place on cooling rack.