Every year when it comes to preparing pumpkin puree for autumn desserts, it’s the same story. The amount of puree that I make is so big that after that, I have to think of new recipes and ways to use it. Last year the same thing happened when I prepared the beautiful Impossible Pumpkin Pie Cupcakes, so the surplus of puree had to be spent on White Chocolate Pumpkin Truffles.
This year I began making the pumpkin puree when I made Pumpkin Lasagna, but of course, there was so much puree left that I had to think of other recipes to put it in. Luckily, I didn’t need much time to solve this problem. These days on Pinterest there were so much beautiful photos of Pumpkin Cookies that the dilemma was very quickly solved. The surplus of pumpkin puree will be spent on Snickerdoodle Pumpkin Cookies!
Of course, when you begin looking for inspiration, you can always find a few recipes, and then you can spend a few hours analyzing what you could use from every one of them. I especially liked Alyssa’s idea on the phenomenal blog Recipe Critic. She filled these already adorable cookies with cheese filling. Gorgeous. However, my Snickerdoodle Pumpkin Cookies look in the end, one thing is sure, they will be also filled with cream cheese filling.
And so, as soon as you form the idea in your head, everything else is “a piece of cake”. Very quickly, the kitchen smelled like pumpkins and with the smell of pumpkin, the interested heads of my inmates became visible.
“Something with pumpkin again? The lasagna was fantastic. Is this something similar?” my husband was very interested.
But he wasn’t so happy when he heard that today he would eat cookies.
“Just ‘simple’ cookies? Pity about the pumpkins. There were so many good recipes you could have tried. But OK, I’ll take anything at this moment ”
But how big the disappointment with the cookies was, was best told by the fact their numbers were halved in only 15 minutes
“Ok, Ok, I admit my mistake” was the only thing my husband answered to the questions why “the simple cookies” are disappearing in that velocity. He just went on gulping the Snickerdoodle Pumpkin Cookies.
And if you like cookies and pumpkins also, here is a recipe that is worthy thinking about. You surely won’t regret it !!!
Soft and gooey pumkin snickerdoodle cookies with creamy cheesecake filling.
- 33/4 cups all-purpose flour
- 11/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
For cream cheese filling:
- 8 ounces cream cheese- softened
- 1/3 cup powdered sugar
- 1 teaspoons vanilla extract
For cinnamon-sugar coating:
- 1/2 cup granulated sugar
- 1 1/2 tsp. ground cinnamon
- Whisk together flour, baking powder, salt, cinnamon and set aside.
- Beat together butter and sugars until fluffy.
- Mix in pumpkin puree, an egg and vanilla.
- Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour.
- Blend cream cheese, sugar and vanilla together and chill in the refrigerator for an hour.
- Preheat oven to 350F and line baking sheets with parchment paper.
- In a small bowl combine sugar and cinnamon for coating.
- To make the cookies flatten like a pancake 1 Tablespoon of cookie batter, place 1 teaspoon of the cream cheese in center. Take another tablespoon of the cookie batter and flatten it like a pancake, place on top of the cream cheese, seal the edges together and really gently roll into a ball, then roll the ball into the cinnamon -sugar mixture and place on the lined baking sheet. Keep at least 2 inches apart between balls. Press the cookie balls with heavy bottomed glass to flatten it (you can sprinkle some extra cinnamon-sugar mixture on top)
- Bake the cookies for 10-15 minutes (until they are slightly firm to the touch and the tops start to crack) Cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.