This past weekend, a friend and I headed over to what may be the last pumpkin patch that is still running this late in November. We didn’t really need pumpkins for any specific reason, but just wanted to get a little more fall spirit in our lives. In addition to driving out there with me, she also brought along her newest addition to the family, a small terrier puppy.
I have decided that having a puppy in the fall is possibly one of the cutest things in the world. Not only are they excited to be out and exploring the world but a leaf pile is the natural best friend for any puppy.
It was a bit concerning when he ran off his leash and disappeared into one of the piles, only for his little head to pop out the top a moment later like a gopher in a cartoon. It really made me really look forward to going home, just so I can play with my own dog in the leaves. Although, I am sure Minnesota will be covered in snow by now.
Although, based on this website itself, it may seem as though I have baked every recipe under the sun, I have actually never made stuffed cookies before. I have tried recipes that my friends have made, but I’ve never daringly jumped into the world of stuffed cookie baking. There’s no real reason. I have just never felt inspired by anything to make a stuffed cookie recipe of my own. Should I start looking for some more or do you think stuffed recipes aren’t all their cracked up to be?
I owe the inspiration for these cookies to that same friend who, along with her puppy, brought a batch of pumpkin stuffed crescent rolls for me. They were so good that I just had to make a recipe of my own. With their combination of sweet and rich flavors, I knew they would make an amazing type of dessert. And thus, the pumpkin stuffed snicker doodle cookie was born!
I always have been a pretty big fan of snickerdoodle cookies throughout my life. They are such a simple cookie that they pair with every flavor imaginable but they also can carry their own weight and taste absolutely delicious. Because they are so versatile, it is super easy to use them as a base for a variety of different recipes because very little has to be changed to the original recipe.
This was a big help when I decided to mix in some pumpkin because instead of fighting each other in terms of flavor, they melded perfectly together. When I first this recipe out, I immediately thought that they tasted like mini portable pumpkin pies with an added bonus of a snickerdoodle crust. Someone should do a post about that 😉
An even bigger bonus is that with all of the holiday parties that are begining to happen, you have the perfect dessert that looks as though you put a lot of thought and care into crafting it, when in reality it was just a few simple steps. And that’s always a positive when I’m rushing to do a last minute dessert to bring with me to a family dinner.
If there is any area that may cause a bit more effort and care, it is forming the cookies around the pumpkin. Unlike a lot of other stuffed cookie recipes, where the filling has a little more weight, canned pumpkin is pretty liquidy. The easiest method I discovered was to use the age old trick of making a liquid into a solid. The freezer. Simply scoop out some pumpkin, put it on a tray, cover with saran wrap, and allow freeze for an hour or two.
Warning: If you use this method, do not let it freeze too much or it will mess with the baking process of the cookie.
But if you are able to do this without freezing the pumpkin, carry on you magnificent being.
The cookies will last close to a week on the counter before they begin to lose their flavor or taste off because of the pumpkin filling, but will last a couple of weeks in the refridgerator and even longer in the freezer. Although I am not sure you will be able to let them once you have tasted your first one.
One final fun tip that I came up with after the fact and will definitley have to use next time around is instead of using cinnamon and sugar for your outer coating, as is done with a traditional snickerdoodle recipe, you can substitute the cinnamon for pumpkin spice to create a pumpkin sugar and spice coating.
I know. I need to move on from the pumpkin spice. But one more recipe won’t hurt.