Pumpkin Cream Cheese Snickerdoodles!

For the dough:

1 c. butter, at room temperature

1 c. sugar

½ c.  brown sugar

¾ cup pumpkin puree

1  egg

2 t. vanilla

3¾ c. flour

1½ t. baking powder

½ t.  cinnamon

¼ t. nutmeg

 

For the filling:

8 oz. cream cheese, softened

¼ c. sugar

2 t. vanilla

 

For the sugar coating:

½ c. sugar

1 t. cinnamon

½ t. ginger

In a mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy. Blend in pumpkin puree, egg, and vanilla. Slowly add flour, baking powder, salt, cinnamon, and nutmeg on low speed just until combined. Cover and chill dough for an hour.  To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.  To make the cookies, take a tablespoon of the cookie batter. Flatten it  and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the sugar coating and place on a parchment lined baking sheet.  Flatten the cookies a bit and bake for 15 minutes at 350 degrees.