Ingredients
- 3 and 3/4 cup all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 egg large
- 2 tsp vanilla extract
- 8 ounce cream cheese softened
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 dash allspice
Recipe Description
Like snickerdoodle cookies? How about pumpkin? Then this will be the perfect fall treat! Take Deliciously soft and puffy snickerdoodle dough, add a dash of pumpkin spice, and then wrap it around with a sweet cream cheese center. You can even make them in advance – dough can be frozen for 4-6 sweeks or the baked cookies for up to 3-4 weeks.
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