This week I managed to squeeze in some kitchen time. I rediscovered my love of Nigella’s teriyaki chicken recipe, learnt of wonders of panko, and also made these tasty cookies. I don’t think I’ve had a snickerdoodle before. These are light and cakey in texture, and the cream cheese surprise in the middle makes them really special.
- 1 cup/225g butter
- 1 cup/225g sugar
- 1/2cup/80g light brown sugar
- 3/4 cup/200g pumpkin purée
- 1 large egg
- 2tsp vanilla
- 3 3/4 cup/540g plain flour
- 1 1/2tsp baking powder
- 1/2tsp salt (halve this if using salted butter)
- 1/2tsp ground cinnamon
- 1/4tsp freshly grated nutmeg
For the filling
- 7oz/200g cream cheese
- 50g sugar
- 2tsp vanilla
And just because there’s not quite enough sugar
- 1/2 cup/100g granulated sugar (you won’t use all of it)
- 1tsp cinnamon
- 1/2tsp ground ginger
- I also added a little black pepper
1. Beat the butter and sugars until light, around 2-3mins
2. Blend in pumpkin and egg, then add vanilla
3. Mix together the dry ingredients, then add to the wet. Mix by hand until just combined. The dough will be very wet.
4. Cover and refrigerate for an hour.
5. Mix together the cream cheese, sugar and vanilla for the filling and leave to chill for an hour.
6. Preheat oven to 350F/180C and line baking sheet(s) with baking parchment.
7. Combine sugar and spices in a small bowl and set aside
8. To form the cookies, take a tablespoon of batter and flatten it.
Place a teaspoon of filling in the centre
Make a second pancake of batter and place on top.
Tightly pinch the edges to seal in the cream cheese.
Roll into a ball
Coat in the cinnamon sugar.
I actually found it easier to make the second pancake first and set it aside while messing with the filling.
Place on the baking sheet 2 inches apart. Flatten slightly before baking.
Bake for 10-15mins, until tops have cracked.
This is how many cookies I got.
They didn’t last long.