Soft and puffy pumpkin snickerdoodles with a cream cheese surprise inside.
INGREDIENTS
334 cup regular flour
12 teaspoon baking powder
12 teaspoon salt 12 teaspoon crushed cinnamon
14 teaspoon freshly ground nutmeg
1 cup room temperature unsalted butter
1 granulated sugar cup
12 cup brown sugar, light
14 cup pureed pumpkin
1 big egg
2 teaspoons vanilla extract
Ingredients for the filling:
14 cup sugar 8 ounces softened cream cheese
2 tsp. vanilla extract
Coating with cinnamon and sugar:
granulated sugar 12 cup
1 teaspoon cinnamon
12 teaspoon ground ginger
a pinch of allspice

In a medium mixing bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Place aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugars until frothy, about 2-3 minutes.
Blend in the pumpkin puree, then the egg and vanilla extract. Slowly mix in the dry ingredients on low speed until just incorporated. Refrigerate the dough for an hour.
To create the cream cheese filling, combine cream cheese, sugar, and vanilla extract in a mixing bowl. Allow for an hour of relaxation.
Preheat the oven to 350 degrees Fahrenheit and line two baking pans with parchment paper. Set aside the sugar and spices for the coating in a small bowl.
Take a tablespoon of the cookie batter to make the cookies. Spread a spoonful of cream cheese in the center of the pancake. Place another tablespoon of cookie batter in the shape of a flat pancake on top of the cream cheese. Roll into a ball after pinching the corners together to seal in the cream cheese. Roll in the cinnamon sugar coating and lay 2 inches apart on the prepared baking sheet.
Repeat with the remaining dough, flattening the cookie dough balls with a heavy-bottomed glass or measuring cup.
Bake for 10-15 minutes, or until the tops begin to crack. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack. Enjoy!