Pumpkin Cheesecake Snickerdoodles

Name: Pumpkin Cheesecake Snickerdoodles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 59 milliliters butter, softened; 24 servings pumpkin cream cheese (I used Trader Joes); 1 teaspoon cream of tartar; 1 egg; 473 milliliters all-purpose flour; 3 teaspoons ground cinnamon; 118 milliliters pumpkin puree; 0 teaspoons salt; 59 milliliters shortening; 1 teaspoon vanilla extract; 3 Tbsps white sugar

For 13 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. Watching your figure? This vegetarian recipe has 89 calories, 1g of protein, and 5g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400 degrees F. Line baking sheets with parchment paper or silpat mats.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Cream together butter, shortening, 3/4 cup sugar, egg and the vanilla. Blend in the pumpkin. On low speed, mix in the flour, cream of tartar, baking soda and salt. Make dough balls about 1 inch in diameter. Flatten dough balls and scoop about 1 tsp of pumpkin cream cheese in the center. Fold dough back up and seal and smooth back into round ball.

Ingredients you will need

Baking Soda

Cream Cheese

Shortening

Pumpkin

Vanilla

Butter

Cream

Dough

All Purpose Flour

Sugar

Salt

Egg

In a small ziploc bag, mix the 3 tablespoons sugar and cinnamon.

Ingredients you will need

Cinnamon

Sugar

Place dough ball in and coat. Repeat with remaining balls.

Ingredients you will need

Dough

Place balls 2 inches apart on ungreased baking sheets. Press palm of hand onto each ball to flatten gently into thick disk. Careful not to press too hard as you don't want the cream cheese to come out.

Ingredients you will need

Cream Cheese

Equipment you will use

Baking Sheet

Bake 8 to 10 minutes until cookies are set.

Ingredients you will need