Pumpkin Cheesecake Stuffed Snickerdoodles

• FOR THE COOKIES:
• 1 cup Butter, Softened
• 1 cup Vegetable Oil
• 3/4 cups Granulated Sugar
• 1 cup Powdered Sugar
• 2 whole Large Eggs
• 4-1/4 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar
• 1/2 teaspoons Salt
• 1/2 cups Granulated Sugar, For Rolling Cookies
• 1 Tablespoon Cinnamon (for Rolling Cookies)
• FOR THE FILLING:
• 2 cups White Chocolate Chips (about 10 Ounces)
• 1 cup Pumpkin Puree
• 1-1/2 cup Finely Ground Gingersnaps
• 1-1/2 cup Graham Cracker Crumbs
• 4 Tablespoons Powdered Sugar
• 1/2 teaspoons Cinnamon
• 1 pinch Orange Zest (or I Used A Dash Of Orange Extract)
• 1 package (8 Ounce) Cream Cheese, Softened

1. First, make the pumpkin spice truffle filling. Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting, until it is smooth (be careful not to overheat). Set this aside to cool slightly.
2. In the meantime, mix the pumpkin, gingersnap and graham cracker crumbs, confectioners' sugar, cinnamon, orange zest or extract, and cream cheese together. Add the melted white chocolate and mix well until thoroughly combined. Transfer the mixture to the refrigerator to chill and firm up. In the meantime, make the snickerdoodle dough.
3. Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. Set aside.
4. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined before adding the next.
5. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll pumpkin mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and freeze until firm (about 1 hour).
6. In a small bowl, whisk together 1/2 cup granulated sugar and 1 Tablespoon of cinnamon.
7. Preheat oven to 375 degrees F.
8. Take a few pumpkin balls out of the freezer at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled cookie dough. Press a frozen pumpkin cheesecake ball into the center, then cover with another bit of dough, working the dough around the whole ball of pumpkin. Roll the ball in the cinnamon-sugar and place on a greased baking sheet. Repeat the process, placing cookies 3-4 inches apart on the sheet. If cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any downtime (like when the cookies were in the oven).
9. Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely.

butter, vegetable oil, sugar, powdered sugar, eggs, allpurpose, baking soda, cream of tartar, salt, sugar, cinnamon, filling, white chocolate chips, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, orange zest, cream cheese

Taken from tastykitchen.com/recipes/desserts/pumpkin-cheesecake-stuffed-snickerdoodles/ (may not work)