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Although it may seem as though I bake every Recipe under the sun as soon as the weather turns cool, I have never actually made a stuffed Cookie before. I have tried several different recipes over the years from friends of mine and they are always so good, but I never have gotten around to making one on my own. But after trying a pumpkin stuffed crescent roll, I felt inspired and had a couple hours to spend messing around with recipes. Several batches of failed cookies later, I got this recipe just the way I wanted it and I may now have to start making stuffed cookie recipes a whole lot more often. They are just too good!
Now I always have been a huge fan of snickerdoodle cookies. They are one of the more simple cookies out their but they go well with just about every flavor your can think of and are super easy to adapt into a new recipe so when I added pumpkin into the mix I knew I wouldn’t have anything to worry about. This cookie does kind of tastes like a little mini pumpkin pie, with a snicker doodle cookie being the crust, which is actually a really good idea. Someone should do a post about that. *wink wink nudge nudge* In addition, they are so easy to make but look as though you put a lot of thought and care into crafting these desserts, which is always a positive when you are doing a last minute dessert to bring to your family.
One piece I did struggle with was forming the cookie around the pumpkin because unlike other stuffed cookie recipes, canned pumpkin is much more liquidy. But after looking around for some ideas of how to thicken it up without making it too sweet, I found out that the easy method is by using a freezer. All you need to do is take a bowl and scoop all of the pumpkin out into it, cover with some saran wrap, then allow to freeze for an hour or two. It should not be frozen solid but it does need to be harder than it was when you put it in. Not only does this help with forming the cookies but also keeps the pumpkin filling from oozing out when you bake your cookies, which makes for more solid cookies overall.
These cookies will last a little over a week on the counter before they begin to lose their flavor or taste slightly off in terms of the pumpkin filling, but they will last a month in the fridge and even longer in the freezer, although your family will not allow them to last that long. One fun bonus tip that you can try with your cookie is instead of using cinnamon and sugar for your outer coating, you can substitiute it for pumpkin spice and sugar. I know. I need to move on from the pumpkin spice, but one more recipe won’t hurt. Hopefully this cookie will become a favorite in your house and before you know it will become the official cookie of Novemeber because when you really get down to thinking about it, does fall really have any standard cookies that everyone tends to make in fall?
- 1/2 can Pumpkin, pureed
- 2 3/4 cups All-Purpose Flour
- 1 cup Sugar
- 1/2 cup Brown Sugar
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 tablespoons flax meal
- 6 tablespoons non-dairy milk
- 1 cup non-dairy butter, softened
- 2 teaspoon Vanilla Extract
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Pour canned pumpkin into a bowl, cover with saran wrap, and place into freezer for 1 hour.
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, combine together flour, sugar, brown sugar, cream of tartar, baking soda, and salt and mix together until all ingredients are evenly distributed into one dry mixture.
- In a small bowl, combine flax meal and milk to create a vegan egg and allow to sit for a few minutes until it begins to gel up.
- Add butter, vanilla, and flax meal mixture to the dry mixture and mix until a dough forms. If the dough is too dry, add half a tablespoon of non-dairy milk to the dough and remix, repeating the process as much as necessary.
- Once desired consistency is reached, remove pumpkin from the freezer. Begin forming 1-inch balls with the dough and then press thump to create an indent and scoop 1/2 tablespoon of pumpkin into the center, before rolling into a ball.
- Roll each ball in the sugar/cinnamon mixture before placing on a cookie sheet.
- Once finished, place the cookie sheet into the oven for 15-16 minutes. Allow to cool and enjoy.