Print

Cream Cheese Filled Pumpkin Snickerdoodles

Fall has arrived and it is time for pumpkin. The base of for these Cream Cheese Filled Pumpkin Snickerdoodles is pumpkin puree.
Course Dessert
Cuisine dessert, Gluten free, pumpkin
Keyword cookies, dessert, gluten free, pumpkin
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 12 people
Author Feed Your Soul Too

Ingredients

Pumpkin Snickerdoodle Cookie

  • 1 Stick Butter softened
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Whole Egg
  • 1/3 Cup Pumpkin puree
  • 1 Tsp Vanilla
  • 1/2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 Cups Gluten Free All Purpose Baking Flour
  • 1/2 Tsp Salt
  • 1 Tsp Vietnamese Cinnamon
  • 3/4 Tsp Fresh Ground Nutmeg
  • 1 Tsp Cinnamon Sugar

Cream Cheese Filling

  • 4 Ounces Cream Cheese softened
  • 2 Tbsp Sugar
  • 1 Tsp Vanilla

Instructions

  1. Preheat oven to 350 degrees F. Spray two large baking sheets with olive oil cooking spray.

    Begin by making the cookie dough.  Whisk together gluten free flour, salt, baking soda, baking powder cinnamon and nutmeg in a medium bowl until fully combined.  In a mixing bowl, combine butter and sugars. Beat until light and fluffy.  Add the egg, pumpkin and vanilla and mix until evenly combined. Add the dry ingredients in 3 batches and mix until just combined. Cover dough with plastic wrap and refrigerate for 30 minutes.  

    Next, make the cheesecake filling.  Combine softened cream cheese, sugar and vanilla in a small bowl. Mix well until the mixture is smooth. Cover with plastic wrap and refrigerate for 30 minutes.

    To make the cookies, begin by scooping about a small ball of the cookie dough and flatten into a pancake-like circle.  Next, spoon a teaspoon of the cheesecake filling in the center of a cookie.  Take a second cookie disk and place on top of filling.  Pinch the edges together to seal, then roll the filled dough into a ball. 

    Roll in cinnamon-sugar and place on baking sheet. Repeat until all dough is use, spacing the cookies about 2” apart. Flatten the cookie dough balls slightly with your hands.

    Bake for 10-15 minutes, until the tops start to crack. Rest on baking sheets for at least 5 minutes before transferring to a wire rack to cool completely.