Tag Archives: Pumpkin

Guest Post: Cream Cheese-Filled Pumpkin Snickerdoodle Cookies!

23 Sep

Happy official first day of fall! It is hands down my favorite season.  Fall and all things autumnal. Crisp weather, football games, pumpkin beer, colorful leaves, FLANNEL… what’s not to love?! And speaking of football games, a small group in my office started year two of our fantasy football league! Loser of each week must bring in delicious treats for the rest of the group to enjoy.  As you might remember from last fall, I did my fair share of bringing in sweet thangs.  I have yet to lose a week, but my lovely coworker lost in Week 1 and guess what she brought in?! Yup, cream-cheese filled pumpkin snickerdoodle cookies.  Everything in that sentence is glorious alone, nevermind combined for an office dessert we demolished almost instantaneously. She was gracious enough to share the recipe and some pictures to be featured as a guest post this week!  If you’re a chronic baker, you undoubtedly have most of these ingredients hiding somewhere in a cupboard.  If not, head to the closest Giant or Harris Teeter!



  • 1C butter, softened
  • 1 1/2C granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4C pumpkin puree
  • 2 3/4C all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cream of tartar
  • 1 tsp allspice


  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract

Cinnamon-sugar coating:

  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • Dash of allspice




  • Make the cream cheese filling first, blend cream cheese, sugar and vanilla together. Chill for an hour.


  • In a large stand mixer, cream butter and sugar until fluffy. Add egg, vanilla and pumpkin. Mix until barely combined.
  • In a separate medium bowl, stir together dry ingredients. Slowly incorporate dry ingredients into the batter, continuing to mix until there are no streaks.

cookie dough1

  • If your dough is overly sticky, dough may be chilled at this point for an hour or longer until ready to proceed. Chilled dough is easier to work with.
  • Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.


  • To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

in the oven

  • Bake for 12-15 minutes. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.

baked cookies





Pair with your favorite fall beer!

cookies and blue moon

Some pro tips from the baker:

  • The dough will be sticky because of the pumpkin puree; you can chill the dough for an hour or if you are not patient like me, I just get my hands slightly wet and its easy enough to work with the stickiness.
    • o Use the same recipe without pumpkin puree and allspice for regular snickerdoodles. The cookie dough will be a lot less sticky and easier to work with (that is my favorite variation)
  • The cookies wont have an overwhelming pumpkin taste, which is how I like it, but feel free to load up the allspice.
  • I love cream of tarter, which is why I used it, it can be removed if that isn’t your thing.


Fall Dessert: Pumpkin S’more Cookies

25 Oct



So for the past two weeks running I have been the Fantasy Football office league loser (Calvin Johnson NEVER get hurt again please).  The punishment: bring in delicious treats for the office to enjoy.  Much to my chagrin, I had to get creative after buying Dunkin Donut’s Boston Cremes was deemed unacceptable.  I knew I wanted to do something pumpkin-inspired, and after some casual Pinteresting I found this recipe that not only includes S’MORES but requires DOUBLE THE COOKIE.  What’s not to love, and how good do these bad boys look?! Basically, buy a pack of cookie dough of your choosing.  I bought Nestle’s Pumpkin Break n Bakes for easy assembly.  Then buy Honey graham crackers, small marshmellows, and chocolate also of your choosing.  You could go with the classic Hershey’s, or the Godiva Sea Salt dark chocolate because I’m literally obsessed.

Directions: Take one cookie and flatten to palm size.  Break off a small piece of graham cracker (one that will fit in the middle of the flatten cookie), then place equally-sized piece of chocolate and top with marshmellow.  Flatten a second cookie, place on top of s’more, and mold so that the  bottom and top cookies entirely envelop the s’more.  Place cookies on a Pam-covered baking sheet with plenty of room- as you can see they grow to be quite massive.  Bake for roughly 17 minutes and check.  S’mores will peek through a bit but don’t panic! I recommend taking out when they are still a tad mushy, as the melted mellow will harden when they cool.  Add your favorite ice cream and EAT WHILE WARM AND GOOEY!!!

Oh and these were an office hit. FINALLY a win!


So close to wine


By Amy Purfield-Clark


Discovering new Foodventures with each bite

Madison Sheffer

a creative communicator

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