Opis
Delicious pumpkin cheesecake snickerdoodle cookies with a creamy center.
Składniki
Skala
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Instrukcje
- Preheat your oven to 350°F (180°C).
- In a bowl, cream the butter, sugar, and brown sugar.
- Add eggs and vanilla, mixing well.
- In another bowl, combine flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually mix dry ingredients into wet ingredients.
- In a separate bowl, mix pumpkin puree, cream cheese, and powdered sugar until smooth.
- Form small dough balls and flatten slightly.
- Add a spoonful of pumpkin cheesecake filling on top.
- Cover with more dough and roll into a ball.
- Place on a baking sheet and bake for 12-15 minutes.
- Let cool before serving.
Uwagi
- Use fresh pumpkin puree for better flavor.
- Chill dough if it is too sticky.
- Store cookies in an airtight container.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 15 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 180
- Cukier: 12g
- Sód: 150mg
- Kwasy: 8g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 24g
- Włókno: 1g
- Białko: 2g
- Cholesterol: 30mg
Słowa kluczowe: pumpkin cheesecake snickerdoodle cookies