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Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

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Cream Cheese Filled Pumpkin Snickerdoodles

October 7, 2018 by Peter Block Leave a Comment

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

Fall is here.  You know what that means?  Pumpkin is in and so are cookies.

Cream Cheese Filled Pumpkin Snickerdoodles #cookies #glutenfree #dessert #pumpkin | feedyoursoul2.com

Cream Cheese Filled Pumpkin Snickerdoodles from Feed Your Soul Too

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.

Cream Cheese Filled Pumpkin Snickerdoodles #cookies #glutenfree #dessert #pumpkin | feedyoursoul2.com

Cream Cheese Filled Pumpkin Snickerdoodles from Feed Your Soul Too

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.

Cream Cheese Filled Pumpkin Snickerdoodles from Feed Your Soul Too

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.

Cream Cheese Filled Pumpkin Snickerdoodles from Feed Your Soul Too

The cast of characters.

Ingredients

Ingredients

The building of the dough.

Building of the Dough

Building of the Dough

 The cookies formed and baked.

Cookies Formed and Baked

Cookies Formed and Baked

The Cream Cheese Filled Pumpkin Snickerdoodles.

Cream Cheese Filled Pumpkin Snickerdoodles #cookies #glutenfree #dessert #pumpkin | feedyoursoul2.com

Cream Cheese Filled Pumpkin Snickerdoodles

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.

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Filed Under: Desserts, Gluten Free Tagged With: cookie, dessert, fall, gluten free, pumpkin

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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