Snickerdoodle Pumpkin Cheesecake Cookies

Directions

1. Wash hands with soap and running water.

2. Line 3 rimmed baking pans with parchment paper.

3. In a medium bowl, with mixer on medium-high speed, beat cream cheese, 1/4 cup granulated sugar and 1/4 teaspoon cinnamon 2 minutes or until light and fluffy, scraping down bowl occasionally.

4. Using 2 small spoons, drop 2 teaspoons cream cheese mixture into mounds, 2 inches apart, onto 1 prepared pan (about 24 mounds); freeze 1 hour or until firm.

5. In a large bowl, with mixer on medium-high speed, beat brown sugar, butter and 1/4 cup granulated sugar 2 minutes or until light and fluffy. Add egg and pumpkin; beat 1 minute or until incorporated, scraping down bowl occasionally. Wash hands after handling raw egg.

6. Reduce speed to low. Gradually add flour, baking powder and pumpkin pie spice; beat 1 minute or until just incorporated. Wash hands after handling raw flour.

7. In a small bowl, whisk remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Form dough into 24 (2-inch) balls; press 1 frozen cream cheese mound into each ball, forming dough around mound to enclose.

8. Roll dough balls in sugar mixture to coat; place 2 inches apart on remaining 2 prepared pans. Gently press almonds into tops of dough balls; freeze 30 minutes. Wash hands after handling raw dough.

9. Adjust 2 oven racks to upper and lower positions; preheat oven to 350 degrees Fahrenheit.

10. Bake cookies 20 minutes or until bottoms are lightly browned and tops start to crack, rotating pans between upper and lower racks halfway through baking.

11. Cool 10 minutes on pans, then transfer to wire rack to cool completely. Makes 24 cookies.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!