Pumpkin Cheesecake Snickerdoodles

Instructions

Step 1: Make the Cheesecake Filling

1. In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop small teaspoons of filling onto a parchment-lined plate and freeze for 20–30 minutes until firm.

Step 2: Make the Dough

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Mix in pumpkin purée, egg yolk, and vanilla extract.
3. In another bowl, whisk flour, baking soda, cream of tartar, spices, and salt.
4. Gradually add dry ingredients to wet mixture until dough forms. Chill for 30 minutes.

Step 3: Assemble the Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Take a tablespoon of dough, flatten it slightly, and place a frozen cream cheese ball in the center.
3. Wrap dough around filling, sealing edges, and roll into a ball.
4. Roll each ball in cinnamon sugar coating.

Step 4: Bake

1. Place cookies 2 inches apart on baking sheet.
2. Bake for 12–14 minutes until edges are set but centers are soft.
3. Cool for 5 minutes before transferring to a wire rack.

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