These pumpkin snickerdoodles are a buttery sugar cookie rolled in a sugar-cinnamon mixture, baked until chewy yet crisp on the edges, and stuffed with a sweet cream cheese center for a seasonal cheesecake spin!
Servings: 12
For the Pumpkin Snickerdoodles:
- 6 oz. Organic Valley Cream Cheese
- 1 cup (2 sticks) Organic Valley Unsalted Butter
- 2/3 cup Canned Pumpkin Puree
- 2 tsp. Vanilla Extract
- ½ cup Granulated Cane Sugar
- ½ cup Brown Sugar, packed
- 2 large Egg Yolks
- 1 2/3 cup All Purpose Flour
- 1 ½ tsp. Pumpkin Pie Spice
- 1 tsp. Baking Soda
- 1 tsp. Cream of Tartar
- ½ tsp. Fine Sea Salt
For the Sugar Coating:
- 1/3 cup Granulated Cane Sugar
- 2 tsp. Ground Cinnamon