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Pumpkin Cheesecake Snickerdoodle

The fabulous flavors of Fall


3 ¾ cups plain, all purpose flour

1 ½ tsp. baking powder

½ tsp. ground cinnamon

1 cup salted butter, softened

1 cup granulated sugar

½ cup brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. Cookie Nip


Put all ingredients in a mixing bowl. Using the dough hook, mix all ingredients together. The dough will be soft but not sticky.


Cream Cheese Filling

8 oz. softened cream cheese

¼ cup sugar

1 tsp. Cookie Nip


Mix together. Roll out dough between two sheets of parchment. Using a 3” cutter, score the dough. On each cut, add a small amount of the cream cheese filling. Roll the dough in your hands so that the cream cheese is in the center of the ball. Toss ball in a mixture of cinnamon and sugar (1/2 cup sugar + 1 tsp ground cinnamon). Place the cinnamon dough ball on a baking stone about 2 inches apart. Flatten each ball with a glass bottom or a measuring cup. Bake at 350 for 15 or so minutes. The cookie should feel slightly firm to the touch and not soft and gooey. Remove onto a parchment covered pan to cool. Every pumpkin snickerdoodle cookie has a surprise cheesecake center.


Recipe yields 36 (3”) cookies.

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