Let's Dish / Holiday Recipes

Cream Cheese Stuffed Pumpkin Spice Snickerdoodles

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

celiacsweetie

Recipe and photo by @celiacsweetie

Total time: 45 minutes
Prep time: 30 minutes
Bake time: 15 minutes
12 Servings
Ingredients
  • 1 package Sweet Loren’s Sugar Cookie Dough
  • ½ container dairy or non-dairy cream cheese
  • ¼ cup cane sugar
  • 1 tablespoon of pumpkin pie spice
Preparation
  1. Preheat the oven to 325°F and thaw packages of Cookie Dough to room temperature so they become soft to touch.
  2. Mix sugar and pumpkin pie spice in a small bowl until combined. Set aside.
  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.
  4. Carefully, roll the cream cheese filled dough into a ball. Then, roll in the pumpkin spice sugar mixture.
  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.
  6. Bake for 13-15 minutes, until lightly golden.
  7. Remove from the oven and let cookies cool on the cookie sheet. Enjoy right away or even serve cold. View photo
    Recipe step

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