Fall is here. You know what that means? Pumpkin is in and so are cookies.
So these Cream Cheese Filled Pumpkin Snickerdoodles were created and I owe it all to my daughter. My #1 fan, #1 supporter and sidekick when she is in town. My daughter lives out of town and it is so much fun when she is home. She is such a good baker which she learned from her mother, not me. I was not even in the kitchen yet.
My daughter’s best trait in the kitchen is she is fearless. Making a filled cookie is not the easiest thing. Working with her, I never considered these cookies to be all that difficult. They are fun and the pumpkin is in the cookie and in the cream cheese filling. A stuffed cookie has such great texture. You have the firmness and crunchiness of the exterior and the soft, creamy middle. It is so much fun to bite into. She found the recipe at this SITE.
The batter is made like any cookie, or for that matter, any bread. The dry ingredients are mixed as well as the wet ingredients. Then, the two are combined to make the batter. Have I said these are gluten free? The flour used was an all purpose gluten free baking powder. I challenge you to try this recipe. You would never think that these cookies are gluten free. Gluten free in baking is very forgiving.
The filling is mixed after the cream cheese is softened. Once the dough is formed, the dough is scooped out and formed into small discs. Using a tablespoon measuring spoon, the cream cheese filling is scooped out and topped on one of the discs. A second disc then tops the filling and first cookie. Using your fingers, the edges are sealed. Those are my daughter’s hands doing the work.
The cast of characters.
The building of the dough.
The cookies formed and baked.
The Cream Cheese Filled Pumpkin Snickerdoodles.
Cream Cheese Filled Pumpkin Snickerdoodles
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
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.