Pumpkin Cheesecake Snickerdoodles

I created this cookie recipe many years ago- but love it SO much that I had to bring it back again for this new site!

Everyone loves a soft sugar cookie- but then when you also add pumpkin to the mix AND stuff the cookies with a cream cheese filling.. HOLY COW. Believe it or not making them is not difficult or extremely time consuming.

Feel free to double the recipe for a larger batch. You can also skip the cream cheese filling and make single layered cookies. If you do that keep in mind that the baking time will be much shorter. Closer to 8-10 minutes like a standard sugar cookie. You know they are done when the edges are golden and they appear cooked through- though they will still be really soft and will fall apart if you don’t let them cool completely before removing them from the pan.

Pumpkin Cheesecake Snickerdoodles

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Yield: 8 Cookies

Author: Brittany Angell

Prep time: 30 MinCook time: 20 MinInactive time: 20 MinTotal time: 1 H & 10 M

Ingredients

• 3/4 cup coconut flour (85g)
• 3/4 cup tapioca starch (95g)
• 1 cup organic can sugar (182g)
• 1 tbsp pumpkin pie spice
• 1 tbsp ground cinnamon
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup palm shortening (178g)
• 6 tbsp pumpkin puree (84g)
• 2 tsp vanilla extract
• natural  or regular orange food coloring (optional)

Cheesecake Filling (optional)

• 4 oz cream cheese, room temperature (or vegan cream cheese)
• 1 tbsp honey
• 1 1/2 tsp pumpkin puree
• 1 tsp pumpkin pie spice

Snickerdoodle Topping

• 1 tbsp organic cane sugar
• 1 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
2. In a large bowl for a stand mixer combine all of the dry ingredients. Cut in the shortening with a fork or pastry cutter until fully incorporated and small balls form. Add to the bowl the remaining cookie ingredients and mix on medium speed until dough forms a large ball.
3. Roll dough to 1/4-1/8 inch thickness on a starch dusted sheet of parchment paper and cut out an equal number of pumpkin shaped cookies (I was able to get 16 large pumpkin cutouts to make 8 sandwhich cookies).
4. In a small bowl combine the filling ingredients and whip until slightly fluffy.
5. Place 1/2 tbsp worth of filling into the center of 8 of the pumpkin cutouts, top each with another pumpkin cutout and carefully press the edges closed.
6. CAREFULLY transfer the sandwich cookies to the prepared baking sheet (I used a fish spatula). In a small bowl combine the topping ingredients and sprinkle liberally over each cookie.
7. Place into the oven and bake for 20 minutes. Allow the cookies to cool COMPLETELY before removing from the baking sheet, or else they will fall apart!