The moment you’ve all been waiting for (not really) but it’s the recipe for my cheesecake stuffed pumpkin snickerdoodles - woooop! -⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 c coconut flour 1/2 c oat flour 1 1/2 wholemeal flour 1tsp baking powder 1/4 salt 1 tbsp cinnamon 1/4 tsp nutmeg 1c pumpkin 1 1/2c coconut sugar 1 egg 2 tsp vanilla 1/2 c organic grass-fed butter room temp - cheesecake- 1 8oz softened kite hill cream cheese - can sub for another 1/4 c honey pinch of salt 1 tsp vanilla 1 tbsp nutritional yeast - 1/4 c coconut sugar 2 tbsp ceylon cinnamon - combine cheesecake ingredients in a bowl and leave it to chill in the fridge combine the wet ingredients in one bowl and the dry ingredients in the other, then slowly mix the dry into wet. leave this to chill for at least an hour. combine sugar and cinnamon in a small bowl ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀Preheat oven to 180c get a tablespoon and scoop the cookie dough, roll into a ball and press down, then scoop a teaspoon of cheesecake in the middle n wrap the edges around and carefully roll into balls, roll in sugar and cinnamon and place on a prepped tray and use the bottom of a glass to flatten bake in oven for 10-15 mins