Stuffed Pumpkin Snickerdoodles

Updated at: Wed, 16 Aug 2023 23:49:50 GMT

Step 1

In a large bowl mix together the almond flour, baking powder, brown swerve, cinnamon, pumpkin pie spice, and salt. Mix well.

Step 2

In a medium bowl add the pumpkin puree, egg, vanilla extract, and mix well. Then pour into the dry mix. Mix well.

Step 3

Refrigerate the dough for 15 mins.

Step 4

In a small bowl whip together the filling ingredients until the sweetener is fully mixed into the cream cheese. Keep in the freezer until needed

Step 5

Preheat the oven to 350F. Line a cookie sheet with parchment paper.

Step 6

5. Take the cookie dough and scoop out about (you want 30 equal-sized balls) of dough and roll it into a ball then flatten the ball and place it onto the parchment sheet. Then place a small dollop (about 1 tsp ish) of the filling on top and cover it with another scoop of dough that you flattened out pressing the top down onto the bottom piece.

Step 7

Place no more than 6 cookies on the cookie sheet at a time. Bake for 15 mins. They will look like they aren’t fully baked, TAKE THEM OUT. They set as they cool. While still hot sprinkle them with the coating.

1 liked

0 disliked