Pumpkin Cheesecake Snickerdoodles Recipe
If you are searching for a stunning twist on a classic favorite, look no further than Pumpkin Cheesecake Snickerdoodles. These delightful cookies combine the cozy warmth of cinnamon and pumpkin with a surprise creamy cheesecake center, creating a mouthwatering bite that feels like autumn wrapped up in a hug. Soft, tender, and bursting with rich flavors, Pumpkin Cheesecake Snickerdoodles are perfect for sharing with friends or savoring with your favorite fall beverage. Trust me, once you try these, they’ll become your go-to treat all season long!
Ingredients You’ll Need
These ingredients are refreshingly straightforward but essential for capturing the perfect balance of flavors and textures in your Pumpkin Cheesecake Snickerdoodles. Each component plays its part, bringing softness, spice, and that irresistible cheesecake gooeyness into this magical cookie.
- 1 cup unsalted butter (softened, 2 sticks): Adds richness and tenderness to the cookie dough.
- 1 cup granulated sugar: Sweetens the cookies and helps create that perfect chewy texture.
- 1/2 cup brown sugar (packed): Contributes moisture and a deeper caramel flavor.
- 2 large eggs: Bind everything together while providing lift.
- 3 cups all-purpose flour: The sturdy base that shapes the dough and gives structure.
- 1 teaspoon baking soda: Helps cookies rise and spread evenly.
- 1/2 teaspoon cream of tartar: Gives the snickerdoodles their signature tang and chewiness.
- 1/4 teaspoon salt: Balances sweetness and intensifies flavor.
- 1 tablespoon cinnamon (for sugar coating): The warm spice that defines snickerdoodles and complements pumpkin perfectly.
- 8 oz cream cheese (softened): Creates that luscious cheesecake center everyone will adore.
- 1/2 cup pumpkin puree: Infuses moistness and classic fall flavor.
- 1/4 cup granulated sugar (for filling): Sweetens the cheesecake layer just right.
- 1/2 teaspoon vanilla extract: Enhances the overall aroma and flavor depth.
- 1/2 teaspoon pumpkin pie spice: A blend of warming spices that brings pumpkin to life.
- 3 tablespoons granulated sugar (for cinnamon sugar coating): Works with cinnamon for the perfect cookie crust.
- 1 tablespoon ground cinnamon (for cinnamon sugar coating): Adds that irresistible sprinkle of aromatic spice on the surface.
How to Make Pumpkin Cheesecake Snickerdoodles
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Cream the Butters and Sugars
In a large bowl, beat the softened butter with both the granulated and brown sugar until the mixture is light and fluffy. This is where you build the tender crumb of your cookies—don’t rush this step, as incorporating air here results in beautifully soft snickerdoodles.
Step 3: Incorporate the Eggs
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. This gradual process helps keep your dough smooth and well blended, primed for the perfect texture.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. This mix is key to the classic snickerdoodle structure, offering just the right amount of lift and tang.
Step 5: Combine Wet and Dry
Gradually add this dry ingredient mixture to your wet ingredients, stirring until just combined. Overmixing can toughen your cookies, so a gentle hand is best here to keep everything tender and light.
Step 6: Prepare the Pumpkin Cheesecake Filling
In a separate bowl, whip together the softened cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until the filling is smooth and creamy. This luscious blend is the heart of your Pumpkin Cheesecake Snickerdoodles, delivering that melt-in-your-mouth surprise inside.
Step 7: Shape the Cookies
Take a tablespoon of the cookie dough and flatten it slightly in your hand, then spoon a teaspoon of the pumpkin cheesecake filling in the center. Carefully wrap the dough around the filling and roll it into a smooth ball, sealing that creamy center inside. This step ensures every bite bursts with flavor.
Step 8: Coat with Cinnamon Sugar
Roll each dough ball in a mixture of cinnamon and sugar until fully coated. This iconic cinnamon sugar coating adds the perfect crunchy, spiced shell to your snickerdoodles and complements the soft pumpkin cream inside.
Step 9: Bake to Perfection
Arrange the coated dough balls on your prepared baking sheet about two inches apart. Bake for 11 to 12 minutes in your preheated oven, watching for edges to set and tops to turn a light golden brown. This timing locks in a soft, chewy texture and a beautifully baked outer crust.
Step 10: Cool and Enjoy
Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely. Cooling helps the cookies firm up slightly while keeping the center creamy, making them irresistible from the first bite to the last crumb.
How to Serve Pumpkin Cheesecake Snickerdoodles
Garnishes
A light dusting of powdered sugar or a drizzle of caramel sauce can elevate these Pumpkin Cheesecake Snickerdoodles for special occasions. Freshly ground cinnamon sprinkled on top right after baking enhances their warm, spicy notes beautifully.
Side Dishes
Pair your Pumpkin Cheesecake Snickerdoodles with a hot cup of spiced chai tea or a creamy latte for a perfect afternoon treat. They also make a delightful companion to vanilla ice cream or a glass of cold milk for those who prefer a classic snack pairing.
Creative Ways to Present
Serve these cookies nestled in a rustic basket lined with autumn-themed napkins to bring seasonal charm to your table. For parties, arrange them on a tiered platter with small pumpkins and cinnamon sticks for a visually stunning dessert display.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Cheesecake Snickerdoodles fresh by storing them in an airtight container at room temperature. They should stay soft and delicious for up to 3 days, perfect for sharing or saving a treat for later.
Freezing
If you want to enjoy these cookies longer, freeze them before baking by shaping and coating the dough balls, then placing them on a baking sheet to freeze solid. Transfer frozen dough balls to a sealed bag and bake directly from frozen, adding a couple of extra minutes to the bake time.
Reheating
To revive their soft texture and warm up the luscious filling, pop your cookies in the microwave for 10 to 15 seconds or warm them in a preheated oven at 300°F for about 5 minutes. This will make your Pumpkin Cheesecake Snickerdoodles taste freshly baked all over again.
FAQs
Can I use canned pumpkin puree for these cookies?
Absolutely! Canned pumpkin puree works wonderfully and is the most convenient choice. Just be sure to use plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
Is it okay to substitute the cream cheese with mascarpone?
Yes, mascarpone can be a lovely substitute, offering a slightly richer and creamier texture. Your Pumpkin Cheesecake Snickerdoodles will still have that dreamy filling with a subtle twist.
Can I make these cookies dairy-free?
To make this recipe dairy-free, use vegan butter and dairy-free cream cheese alternatives. The flavor will still be fantastic, though the texture may be a bit softer, so handle the dough gently.
How long do Pumpkin Cheesecake Snickerdoodles stay fresh?
Stored properly in an airtight container at room temperature, these cookies remain fresh for about 3 days. For longer storage, freezing is your best option.
Can I add nuts or chocolate chips to the dough?
Definitely! Adding chopped pecans or mini chocolate chips can add a delightful crunch and extra flavor dimension, making your Pumpkin Cheesecake Snickerdoodles even more exciting.
Final Thoughts
There’s something truly special about Pumpkin Cheesecake Snickerdoodles that makes every bite feel like a cozy celebration of fall. With their soft texture, warm spices, and that creamy cheesecake surprise, they are impossible not to love. I can’t wait for you to try this recipe and see how quickly these cookies win over your heart and your taste buds. Happy baking, and don’t forget to savor every delicious bite!
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Pumpkin Cheesecake Snickerdoodles Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining a soft, cinnamon-sugar coated pumpkin-flavored cookie dough with a creamy pumpkin cheesecake center. Perfect for fall and holiday seasons, these cookies balance warm spices, smooth cheesecake, and the sweetness of pumpkin in every bite.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon (for sugar coating)
Pumpkin Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs: Beat in the eggs one at a time to fully incorporate them into the batter, ensuring the mixture is smooth and consistent.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and maintaining a tender cookie.
- Prepare Pumpkin Cheesecake Filling: In a separate bowl, mix softened cream cheese, pumpkin puree, granulated sugar, vanilla extract, and pumpkin pie spice until smooth and creamy, creating the luscious cheesecake center for the cookies.
- Assemble Cookies: Scoop a tablespoon of snickerdoodle dough and flatten it slightly in your palm. Place a teaspoon of the pumpkin cheesecake filling in the center, then carefully wrap the dough around the filling and roll into a smooth ball, sealing the filling inside.
- Coat in Cinnamon Sugar: Roll each dough ball in the cinnamon sugar mixture made by combining granulated sugar and ground cinnamon until fully coated to add a sweet and spicy crust to the cookies.
- Bake: Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart. Bake in the preheated oven for 11-12 minutes until the edges are set and the tops turn lightly golden.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set perfectly with a soft center.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easy mixing and smooth texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- For best flavor, use pure pumpkin puree, not pumpkin pie filling.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- You can freeze the dough balls before baking; thaw before rolling in cinnamon sugar and baking.
- Adjust pumpkin pie spice quantity based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Pumpkin Cheesecake Snickerdoodles, pumpkin cookies, snickerdoodle recipe, cheesecake filled cookies, fall cookies, holiday baking
