Last Wednesday (November 4th) was National Stress Awareness Day (it was also National Candy Day…). In a world filled with picture perfect Facebook, (insert social media of choice here), and Instagram posts, it’s easy to think that everyone else is living a fun, happy, stress-free life. But the truth is, most of us deal with some amount of stress on a daily basis…some have just gotten better at hiding it.
National Stress Awareness Day comes at a perfect time. Not only is it starting to get colder, but Daylight Savings kicks into effect robbing us of an extra hour of light everyday. Cold and darkness can certainly exacerbate feelings of stress and depression. Additionally, by November, I generally find that I have overcommitted to too many work projects and social engagements and need some time to myself.
Everyone has their own way to deal with this stress and for me, that comes in the form of cooking and baking (I recognize, though, that this may be stress inducing for others). So last Wednesday, instead of going to spinning class, going out on a date, or working on a research project, I decided to just go home and cook, bake, and relax!
I had a craving for a pumpkin dessert and after logging onto Pinterest, these pumpkin cheesecake snickerdoodle cookies immediately caught my eye! It is kinda hard to resist pumpkin and cheesecake all combined into one amazing cookie!
I will admit that these were a little more labor intensive than I initially anticipated. The dough was a little sticky which made it a bit difficult to work with when assembling the cookies. Perhaps I should have chilled the dough longer but patience is not my virtue…especially when pumpkin is involved! The extra work was worth it though- the soft, pillowy, pumpkin spiced cookies did not last long at work the next day! These cookies may not cure your stress, but they will certainly make it a little sweeter 🙂
Pumpkin Cheesecake Snickerdoodle Cookies
(Makes 24, from The Recipe Critic)
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
8 ounces cream cheese, softened
¼ cup sugar
2 teaspoons vanilla extract
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In a stand-mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients 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.
Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake 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 cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!