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
Scale
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
