Ok, so I just found this recipe on Pinterest for Pumpkin Cheesecake Snicker Doodles and of course I had to try them. I made a batch to bring with me to my Winter Guard practice. I am not joking when I say that everyone who tried one of these delicious cookies LOVED them! I would give these cookies a 5 out of 5 stars. They taste like pumpkin snicker doodles (duh) and kinda like a sugar cookie. They also, of course, have a touch of cheesecake flavor to them because of the cheesecake filling. These would be a perfect dessert for Thanksgiving with their festive pumpkin flavor. Happy Cooking! Love y'all!!!

~It's not the minutes spent at the table that put on weight, it's the seconds.~
Anon
(Remember this when you go back for that third piece of pumpkin pie with extra whipping cream on Thanksgiving)

Pumpkin Cheesecake Snicker Doodles

AUTHOR: ALYSSA

PREP TIME:  30 MINS

COOK TIME:  12 MINS

TOTAL TIME:  42 MINS

SERVES: 24

Delicious soft and puffy pumpkin snicker doodles with a surprise cream cheese center.

INGREDIENTS

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp. freshly-ground ground nutmeg
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract
• Filling Ingredients:
• 8 ounces cream cheese, softened
• ¼ cup sugar
• 2 teaspoons vanilla extract
• Cinnamon-sugar coating:
• ½ cup granulated sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• Dash of allspice

INSTRUCTIONS

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

I found this recipe on http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/#_a5y_p=1002519.