🎃 Pumpkin Cream Cheese Snickerdoodles Pumpkin Cookie Dough * ½ cup (113 g) unsalted butter, softened * ¼ cup (50 g) granulated sugar * ½ cup (100 g) brown sugar * ¼ cup (60 g) pumpkin purée * ½ tsp vanilla extract * 2 cups (250 g) all-purpose flour * ½ ( 2g) tsp baking soda * ¼ ( 1.5 g)tsp salt * 1 ( 3g) tsp cinnamon * ½ ( 1g) tsp pumpkin pie spice * ¼ ( 0.5g) tsp ground ginger * ⅛ ( 0.25g) tsp nutmeg Cream Cheese Filling: * 4 oz (113 g) cream cheese, softened * ¼ cup (30 g) powdered sugar * ½ tsp vanilla bean paste Cinnamon-Sugar Coating: * ¼ cup (50 g) granulated sugar * 1½ tsp cinnamon 🎃 Instructions: First, make the filling by mixing the softened cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized portions onto a parchment-lined plate and freeze for 30–45 minutes. For the dough, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin purée and vanilla. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, ginger, and nutmeg. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Chill the dough for about 30 minutes. Scoop out portions of dough, flatten each one, place a frozen cream cheese ball in the center, and completely wrap the dough around it, sealing the edges. Roll each cookie into a ball and coat generously in the cinnamon-sugar mixture. Place on a lined baking sheet and bake at 350°F for 11–14 minutes, until the edges are set but the centers still look soft. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a rack. #fallrecipes #cookies #pumpkin #snickerdoodle #pumpkincreamcheese — TikTok @cheff.omi