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Here's everything for these decadent cheesecake-filled snickerdoodles. This recipe takes 1 hr. 20 mins. total time and makes 16 servings.

Ingredients To Gather:

For The Cookies:

• 1/2 c. (1 stick) Butter, softened
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 egg
• 1/3 c. pumpkin puree
• 1 tsp. vanilla extract
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 c. flour
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1 tsp. cinnamon-sugar

For The Filling:

• 4 oz. cream cheese, softened
• 2 tbsp. sugar
• 1 tsp. vanilla extract

Directions To Follow:

Start by preheating the oven to 350 degrees Fahrenheit, and then using parchment paper to line two large baking sheets. Next, make the cookie dough. To do this, combine the flour, salt, baking soda, baking powder cinnamon and nutmeg in a medium-sized bowl, and then use a whisk to mix them together until they're evenly blended. Combine the butter and sugars in separate large bowl, and then beat the mixture until it has a light and fluffy texture. Add the pumpkin and the vanilla and mix again until evenly combined. Finally, slowly add the dry ingredients and mix everything together until just combined. Cover this with plastic wrap and then place in the refrigerator for about 30 minutes or until it's slightly firm.

Now make the cheesecake filling. To do this, start by mixing the cream cheese, vanilla and sugar in a small bowl, and mixing until the mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, usually about 30 minutes. Next, make the cookies. To do this, start by scooping about 1 tbsp. of the dough and shaping it into a flat circle like a pancake. Take about 1 tsp. of the cheesecake filling and spoon it into the center of the cookie dough circle. Seal the circle by pinching together the edges, and then roll the filled dough into a ball before rolling it in the cinnamon-sugar mix and placing it on a baking sheet, keeping all of the cookies about 2 inches apart. Repeat this process until all the dough has been used. Flatten the cookie dough balls slightly before cooking. Finally, bake the cookies until the tops start to crack, usually about 10 to 15 minutes. Let them sit on the baking sheets for at least 5 minutes and then place on wire racks to cool completely.

Wow!

Don't those sound delicious? We couldn't wait  to try this incredible version of traditional snickerdoodle cookies. We liked the original version so much, we were sure these cheesecake-filled ones must be out of this world.

Happy Baking & Enjoy!

Article Source: Delish