Pumpkin-stuffed snickerdoodles


I don’t eat most of the things I bake – in fact, none of them. But I ate one of these because I cut one in half for the sake of the picture and thought, “Eh, why not?” But then, I really like pumpkin. These were not, as far as I know, the most popular of the cookies I brought to the office for Halloween this year… but I think if a person gave them a chance, they’d be pleased.

Pumpkin-stuffed snickerdoodles
Cookie dough
1 cup butter
1 cup vegetable oil
¾ cup sugar
1 cup powdered sugar
2 large eggs
4 ¼ cup flour
1 teaspoon soda
1 teaspoon cream of tartar
½ teaspoon salt
½ cup sugar + 1 tablespoon cinnamon (+ colored sugar) to roll

2 cups (10 ounces) white chocolate chips
1 cup pumpkin
1 ½ cup finely ground gingersnaps
1 ½ cup digestive biscuits
4 tablespoons powdered sugar
½ teaspoon cinnamon
1 (8 ounces/about 225 grams) package cream cheese

First, make filling: melt white chocolate in microwave; stir, heat in 15s intervals, stir well each time, do not overheat. Smooth. Set aside to cool slightly. Mix pumpkin, crumbs, powdered sugar, cinnamon, and cream cheese. Add the white chocolate and mix – place in the fridge to chill and firm. Roll pumpkin filling mix into balls and place on wax paper – cover and freeze until firm.

Cookie dough: Beat butter, oil, sugars, eggs. Sift dry ingredients together and add dry ingredients to the butter mixtures in 3-4 additions. Form a ball and chill dough at least one hour.

Mix sugar and cinnamon together, and preheat oven to 180C. Bake for 12-15 m – scoop out balls of dough – press filling ball in and cover over with another bit of dough until completely covered – roll to seal. Roll in cinnamon and sugar mix and bake.

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