Pumpkin Snickerdoodles w/Cream Cheese Filling

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YUM YUM YUMMMMM!!!!

Fall=leaves=pumpkin=happiest girl in the world.

Best recipe. EVER. Heaven. Required. I’ve made these twice so far and doubled the recipe both times, making about 40 fairly large cookies.

Thing 1: Filling comes out tasting like straight cream cheese, I prefer to add a bit more sugar to the filling to make it sweeter. Biting into a sugary-cinnamony cookie with straight cream cheese in the middle is a bit of a let down. Making it a true cookie filling defiantly helps. They can also be made without the filling at all!

Thing 2: Be sure to let the dough sit in the fridge, covered, for an hour minimum! Before that makes it very hard to work with. Your hands will get messy regardless but stiffer dough makes life easier.

Thing 3: I love soft cookies, I wont touch them if they are crumbly. As soon as the tops of these are stiff, take them out of the oven and they will harder a bit more when cooled. The bottoms are sensitive so be careful about leaving them in even for a minute more.

 

I cant even begin to convey how fantastic these things are. Its almost like pumpkin bread rolled in cinnamon sugar. How cant you love it?!

Practice makes perfect with these. The more you do, the easier it becomes.

 

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