Pumpkin Cheesecake Snickerdoodles.

http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

Author: Alyssa

Serves: 24

Ingredients

• 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
• Filling Ingredients:
• 8 ounces cream cheese, softened
• ¼ cup sugar
• 2 teaspoons vanilla extract
• Cinnamon-sugar coating:
• ½ cup granulated sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• Dash of allspice

Instructions

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
3. 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.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. 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.
6. 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.
7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. 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!

Notes

Recipe Source Bakeaholic Mama

Applesauce Pancakes

http://www.kitchentreaty.com/applesauce-pancakes-with-apple-cider-syrup/

Applesauce Pancakes? Oh yeah. Apple Cider Syrup? Oooooooh yeah. Kid-friendly and gruntworthy, this Applesauce Pancake recipe is easy to whip up, and is absolutely delicious, especially topped with the also-easy Apple Cider Syrup.

Author: Kitchen Treaty

Recipe type: Breakfast

Yield: 15 4-inch pancakes

Ingredients

• Syrup
• 1 cup brown sugar
• 2 cups apple cider
• 1 or 2 cinnamon sticks
• Pancakes
• 1 cup all-purpose flour
• 1 cup whole wheat flour (substitute another cup of all-purpose flour if you want)
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ⅛ teaspoon (or a hefty pinch) ground nutmeg
• 1¼ cups milk
• 2 eggs
• ⅔ cup applesauce
• 1 teaspoon vanilla extract
• 3 tablespoons melted unsalted butter

Instructions

1. Make the syrup. Over medium heat in a medium saucepan, combine the cider and brown sugar, then add the cinnamon stick. Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for about 30 minutes until the mixture is reduced by about ⅔. Remove from heat and let cool (it will thicken as it cools).
2. Make the pancakes. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
4. Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
5. Pour batter by ¼ cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick – you may have to spread it around a bit with the measuring cup after you pour it. Don’t fret if they’re not perfect circles – rustic is always good! Cook until browned by both sides, and pancake is cooked through.
6. Serve with Apple Cider Syrup.

Johnny Appleseed Bars

http://joanne-eatswellwithothers.com/2011/09/recipe-maida-heatters-johnny-appleseed-bars-and-a-review-of-thrive-foods.html