Snickerdoodle Kue Keju Labu

Instructions

1. Whisk 3¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon freshly ground nutmeg in a medium bowl. Set aside.
2. In a mixer with a paddle attachment, beat together 1 cup unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until fluffy, about 2-3 minutes.
3. Blend in ¾ cup pumpkin puree, beat in 1 large egg, and then add 2 teaspoons vanilla extract. Slowly add dry ingredients on low speed just until combined. Cover and chill the dough for an hour.
4. Blend 8 ounces cream cheese,1/4 cup granulated sugar, and 2 teaspoons vanilla extract together to make the cream cheese filling. Chill for one hour.
5. Preheat oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. In a small bowl, combine ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground gingerand a dash allspice for the coating and set aside.
6. To make the cookies, take a tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in the center. Form another tablespoon of the cookie batter into a flat pancake shape and place it 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.
7. Repeat until the dough is gone, and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let the cookies cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!