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Another dessert item I decided to take with me for Thanksgiving were these little cookies. Okay, they really aren't little, but they sounded interesting none-the-less. I needed to use up that big ol' can of pumpkin I had opened, and who doesn't like snickerdoodles?
Ingredients:
for cookies:
1 cup butter, softened
1&1/2 cups sugar
2 eggs
1 teaspoon vanilla
2&3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon and 3 teaspoons sugar (can be white or brown) mixed together for rolling.
for filling:
8oz cream cheese
1/2 cup pureed pumpkin
1/4 cup brown sugar
1/8 cup white sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Directions:
for cookies:
- Preheat oven to 400*F.
- In a medium bowl cream sugar and butter together until fluffy.
- Add eggs and vanilla. Mix thoroughly.
- In a separate bowl stir together dry ingredients except cinnamon and extra sugar together.
- Add to creamed mixture and combine well.
- Chill dough for about 20-30 minutes. (I chilled mine overnight and it was just fine)
- Roll into tablespoon sized balls and then roll in the cinnamon-sugar mixture, coating evenly.
- Bake for 8-10 minutes or until lightly browned and soft.
for filling:
- Beat all ingredients in a medium bowl until smooth. Adjust sugar to taste (I completely left out the white sugar).
- Cover and refrigerate for at least 1 hour. This I also refrigerated overnight with no negative consequences.
to assemble cookies:
- Remove cream cheese mixture from refrigerator.
- Spoon about 1 teaspoon of mixture onto the flat side of a cookie.
- Press another cookie onto it to make a sandwich.
- I then stored these in the fridge until we ate them!
