Holy pumpkin! These are freakin’ good.
I almost always shy away from cookies that require extra effort. These do. And I will never post a recipe here where the effort isn’t worth it, because we’re all busy parents and don’t have extra time to be scooping and filling and sealing and dipping cookie dough.
But you should make these. Like yesterday.
Pumpkin and cinnamon-sugar goodness all wrapped around creamy cheesecake? There isn’t a better fall cookie, I tell you. And these snickerdoodles stay nice and thick so the end result is a bakery-style cookie, not some thin, weepy thing with cream cheese peeking through.
I’m taking these to girls night tonight and I’ll wager they might even be more popular than the wine…
p.s. I store these in the fridge because I’m weird about that cream cheese filling. But bring them to room temp before serving. Soooooooo good.