Ingredients
Equipment
Method
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and cloves.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in pumpkin puree.
- Beat cream cheese and sugar until smooth. Beat in egg and vanilla.
- Roll snickerdoodle dough into 1-inch balls. Make an indentation in the center of each with your thumb. Fill with 1 teaspoon of cream cheese filling.
- Place cookies on prepared baking sheets, leaving space between each. Bake for 12-15 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use brown sugar instead of granulated sugar in the snickerdoodle dough. You can also add a sprinkle of cinnamon sugar to the tops of the cookies before baking.