PUMPKIN CHEESECAKE SNICKERDOODLES


* Ingredients :

°3¾ cups all-purpose flour
°1½ tsp. Baking powder
½ tsp. salt
°½ tsp. Cinnamon powder
°¼ tsp. Fresh ground nutmeg
1 cup unsalted butter, at room temperature
°1 cup granulated sugar
½ cup light brown sugar
°½ cup pumpkin puree
°1 large egg
°2 tsp. vanilla extract
Filling Ingredients:
°8 ounces soft cream cheese
°1/4 cup sugar
°2 teaspoons of vanilla extract
°Cinnamon and sugar coating:
°Half a cup of granulated sugar
°1 tsp. Cinnamon powder
°½ tsp. crushed ginger
°A dash of spice

* Methods : 

In  bowl, beat flour, baking powder, salt, cinnamon, & nutmeg. Sit apart.
In mixer fitte with paddle attachment, whisk butter & sugars on medium-high speed To mix is fluffy, 2-3 minutes.

Combine the pumpkin puree and beat in the eggs, then add the vanilla. Slowly add dry ingredients on low speed until blended. Cover the dough and refrigerate for an hour.

Preheat oven to 350 degrees and line it with parchment paper. In a small bowl, combine sugar and spices for coating and set aside. To make the biscuits, take 1 tablespoon of the biscuit mixture. Roll it out like a pancake and put a teaspoon of cream cheese in the middle. Shape another tablespoon of the biscuit mixture into a flat pancake and place it on top of the cream cheese.. 

Pinch edges to seal cream cheese & roll to a ball. Covering with a layer of cinnamon sugar and place on the prepared baking tray at a distance of 2 inches.

Repeat until dough has melted and roll dough balls into a heavy-bottomed glass or measuring cup.
Baking cookies about 10-15 min . Let cool on the baking tray for 5 minutes, then transfer to a wire rack. Enjoy!


 

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