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Cream Cheese Stuffed Pumpkin Spice Snickerdoodles by our friend Rachel, @celiacsweetie, are light and airy, made with only 4 ingredients!

Recipe and photo by @celiacsweetie

Prep Time: 30 Minutes

cook Time: 15 Minutes

yield: 12 Servings

diet: Gluten-Free



step 1 Preheat the oven to 325°F and thaw packages of Cookie Dough to room temperature so they become soft to touch.

step 2 Mix sugar and pumpkin pie spice in a small bowl until combined. Set aside.

step 3 Divide a cookie dough portion in half and flatten into two circles. Place about 1 teaspoon cream cheese between the two flattened circles of dough, and pinch the edges to seal.

step 4 Carefully, roll the cream cheese filled dough into a ball. Then, roll in the pumpkin spice sugar mixture.

step 5 Repeat steps 3 & 4 until all cookies are filled with cream cheese and rolled in pumpkin spice sugar. Place all cookie portions on a parchment-lined pan and chill for 20 minutes.

step 6 Bake for 13-15 minutes, until lightly golden.

step 7 Remove from the oven and let cookies cool on the cookie sheet. Enjoy right away or even serve cold.


used in this recipe

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