Pumpkin Cheesecake Snickerdoodles
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.
Preheat oven to 400 degrees F. Line baking sheets with parchment paper or silpat mats.
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.
In a small ziploc bag, mix the 3 tablespoons sugar and cinnamon.
Place dough ball in and coat. Repeat with remaining balls.
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.
Bake 8 to 10 minutes until cookies are set.