Hey guys! Today I'm participating in a fun cookie swap with other bloggers! I was paired with Julie from Willow Bird Baking to swap cookie recipes. I sent her the recipe for Pam's Ice Box Cookies (care of Morgan)... and she sent me the recipe for her Pumpkin Cheesecake Stuffed Snickerdoodles aka the Juicy Lucy of Cookies!
We both made and baked each others cookies (along with all of the other bloggers who swapped) and today is the day we are sharing our results! Well... that was the plan, but as the saying goes... the best laid plans of mice and men often go awry. Julie emailed me last night that her oven was on the fritz so she wasn't able to get her cookies baked for today. What a pain in the butt! I hope her oven gets fixed soon! UPDATE: The amazing Julie pulled the baking off in time and shared Pam's Icebox Cookies on her blog this morning!
These are totally indulgent and decadent cookies. I can only imagine making these during the holidays... and limiting how many I eat. They are actually so rich that I can only eat about half of one at a sitting and have only eaten about two cookies. My co-workers are so lucky that I brought these to the office for them to enjoy!
Before reading the recipe, just take a deep breath and remember that these are a treat!
Pumpkin Cheesecake Stuffed Snickerdoodles
Yield: 35-40 large cookies
2 cups white chocolate chips (one package)
1 cup pumpkin puree
1 1/2 cups finely ground gingersnaps
1 1/2 cups graham cracker crumbs
1/4 cup powdered sugar
1/2 tsp ground cinnamon
Pinch of orange extract (I used juice from a Cutie)
1 (8 oz) package cream cheese softened
1 cup butter, softened
1 cup vegetable oil
3/4 cup granulated sugar
1 cup powdered sugar
2 large eggs
4 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/2 cup granulated sugar + 1 Tbsp cinnamon for rolling cookies
Start by making the pumpkin cheesecake filling...
1. Melt the white chocolate chips in the microwave. I heated mine in 30-second increments stirring after each 30-second time.
2. Once melted, set chocolate aside to cool.
3. Grind the gingersnaps (in a food processor or blender) and smash up graham crackers in a zip top bag.
4. Combine the pumpkin, gingersnaps, graham cracker crumbs, powdered sugar, cinnamon, orange extract, and cream cheese.
5. Add the melted white chocolate chips and combine until well mixed.
6. Place the mixture to the refrigerator to chill.
... Now on to the snickerdoodle dough ...
7. Mix the butter, vegetable oil, sugar, powdered sugar, and eggs in a large bowl.
8. In a separate bowl, mix the flour, baking soda, cream of tartar, and salt.
9. Add the dry into the wet slowly in four or five parts... mix until just combined.
10. Place the finished dough in the refrigerator to chill.
11. While the cookie dough chills, take out the cheesecake mixture and roll into balls (about 3/4 inch) and place the balls on a wax paper lined tray and place in the freezer (covered) to firm up (about 1 hour).
12. Pre-heat oven to 375 degrees.
13. Once chilled, remove from the freezer... and remove dough from the refrigerator.
14. In a small bowl, mix together the granulated sugar and cinnamon for rolling cookies.
15. Scoop out a small amount of dough (about a tablespoon).
16. Place a pumpkin ball in the center of the dough and form the dough around the ball until it is covered (add more dough if needed).
17. Roll in the cinnamon and sugar.
18. Place on a greased baking sheet.
19. Repeat, placing cookies about 3 inches apart.
20. Bake 12-15 minutes or until edges are brown and tops have just started cracking open and place remaining dough in the refrigerator and pumpkin balls in the freezer until needed.
Big thanks to Abbey at The Cards We Drew for co-hosting the 3rd Annual Christmas Cookie Recipe Swap! Now head on over to Willow Bird Baking and check out Julie's cookies (soon... I promise)!