Hello there, pumpkin lovers! 🍂 Are you ready to combine the best of cheesecake and cookie worlds into one amazing treat? These Pumpkin Cheesecake Snickerdoodles are soft, chewy, and filled with a luscious cream cheese center, with a pumpkin and cinnamon twist that’s perfect for fall. Let’s dive in and bake these cozy delights together!
2. Introduction
Nothing says autumn like the warm, spiced flavor of pumpkin combined with the creamy richness of cheesecake. Imagine biting into a cookie that combines the comforting flavors of a classic snickerdoodle with a creamy pumpkin cheesecake filling. These cookies are perfect for fall gatherings, holiday parties, or any day you’re craving a comforting sweet treat. A sprinkle of cinnamon-sugar on the outside gives them that iconic snickerdoodle finish, making each bite irresistibly delicious. Whether you’re a seasoned baker or just looking to impress your friends and family, these Pumpkin Cheesecake Snickerdoodles are a must-try!
3. Ingredients
To prepare these delicious Pumpkin Cheesecake Snickerdoodles, you’ll need:
- Pumpkin Cheesecake Snickerdoodles Dough:
- ½ cup pumpkin puree
- 8 oz cream cheese (softened)
- 2 ¾ cups all-purpose flour
- 1 cup sugar
- ½ cup brown sugar
- ½ cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- Pinch of salt
- For the cinnamon-sugar coating:
- ¼ cup sugar
- 1 tsp cinnamon
Feel free to make substitutions if needed! For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Vegan butter and cream cheese also work as replacements to make these cookies dairy-free.
4. How to Make Pumpkin Cheesecake Snickerdoodles
Follow these steps to create your own delicious Pumpkin Cheesecake Snickerdoodles:
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Cream Cheese Filling: In a small bowl, mix the softened cream cheese with 2 tablespoons of sugar until smooth. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, pumpkin pie spice, and salt.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, brown sugar, and remaining sugar until light and fluffy. Add the egg, vanilla, and pumpkin puree, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Form Dough Balls: Scoop out 1-2 tablespoons of dough and flatten it slightly. Place about 1 teaspoon of the cream cheese mixture in the center and wrap the dough around it, forming a ball.
- Cinnamon-Sugar Coating: In a small bowl, mix together the cinnamon and sugar for the coating. Roll each dough ball in the cinnamon-sugar mixture.
- Bake: Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set and the cookies are slightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy these warm, filled cookies as the perfect seasonal dessert!
5. Helpful Tips
- Chill the Dough: For easier handling, refrigerate the dough for 30 minutes before shaping. This step helps the dough firm up and makes it easier to roll.
- Use a Cookie Scoop: This will ensure that each cookie is the same size, leading to even baking.
- Make Filling Ahead: The cream cheese filling can be made ahead and chilled for easier assembly.
6. Cooking Tips
For a soft and chewy texture, be sure not to overbake these cookies! They’ll continue to set as they cool, so if they appear slightly underdone when you take them out, don’t worry – that’s what gives them a soft bite. Using an oven thermometer can also help, as some ovens can run hotter or cooler than others.
7. Serving Suggestions
Serve these Pumpkin Cheesecake Snickerdoodles with a hot cup of coffee, tea, or pumpkin spice latte for a cozy fall treat. For a special touch, drizzle melted white chocolate over the top for a hint of sweetness and a beautiful presentation. These cookies also pair well with vanilla ice cream for a dessert that balances warm spices with creamy coolness.
8. Nutritional Information
Each serving of these cookies is approximately 150 calories per cookie.
9. Nutritional Information (per serving)
- Calories: 150
- Carbohydrates: 19g
- Protein: 1g
- Fat: 8g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 90mg
- Potassium: 30mg
- Fiber: 0.5g
- Sugar: 12g
- Vitamin A: 1000 IU (20% DV)
- Vitamin C: 1mg (2% DV)
- Calcium: 10mg (1% DV)
- Iron: 0.5mg (3% DV)
These cookies are not only delicious but also a great way to add a little extra vitamin A to your diet, thanks to the pumpkin puree!
10. Storage and Leftovers
To keep these cookies fresh and soft:
- Refrigerate: Store them in an airtight container in the fridge for up to 5 days.
- Freeze: You can also freeze the dough balls before baking for up to 2 months. Simply bake from frozen, adding an extra minute or two to the bake time.
- Reheat: To enjoy them warm, pop the cookies in the microwave for 10-15 seconds.
If you have leftovers (though they’ll likely disappear fast!), these make a delightful addition to a holiday cookie platter.
11. Frequently Asked Questions (FAQs)
Q: Can I make these cookies gluten-free?
A: Absolutely! Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend. The texture may be slightly different, but they’ll still be delicious.
Q: What’s the best way to soften cream cheese for the filling?
A: Let the cream cheese sit at room temperature for about 20 minutes. Alternatively, microwave it for 10 seconds if you’re in a hurry.
Q: Can I use fresh pumpkin puree instead of canned?
A: Yes, fresh pumpkin puree works well, but make sure it’s not too watery. Drain any excess liquid to achieve the best cookie texture.
12. Related Recipes
If you loved this Pumpkin Cheesecake Snickerdoodles recipe, try these other cozy and delicious fall treats:
These recipes are perfect for creating a warm, comforting meal to enjoy with friends and family.
13. Conclusion
Thank you for baking along with me! I hope you enjoy these Pumpkin Cheesecake Snickerdoodles as much as I do. They’re a delightful blend of cheesecake and snickerdoodle magic, with the cozy flavors of pumpkin and spice. Don’t forget to share your creations and let us know how they turned out. Happy baking!
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Pumpkin Cheesecake Snickerdoodles Recipe
Description
Nothing says autumn like the warm, spiced flavor of pumpkin combined with the creamy richness of cheesecake. Imagine biting into a cookie that combines the comforting flavors of a classic snickerdoodle with a creamy pumpkin cheesecake filling. These cookies are perfect for fall gatherings, holiday parties, or any day you’re craving a comforting sweet treat. A sprinkle of cinnamon-sugar on the outside gives them that iconic snickerdoodle finish, making each bite irresistibly delicious. Whether you’re a seasoned baker or just looking to impress your friends and family, these Pumpkin Cheesecake Snickerdoodles are a must-try!
Ingredients
To prepare these delicious Pumpkin Cheesecake Snickerdoodles, you’ll need:
- Pumpkin Cheesecake Snickerdoodles Dough:
- ½ cup pumpkin puree
- 8 oz cream cheese (softened)
- 2 ¾ cups all-purpose flour
- 1 cup sugar
- ½ cup brown sugar
- ½ cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- Pinch of salt
- For the cinnamon-sugar coating:
- ¼ cup sugar
- 1 tsp cinnamon
Instructions
How to Make Pumpkin Cheesecake Snickerdoodles
Follow these steps to create your own delicious Pumpkin Cheesecake Snickerdoodles:
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Cream Cheese Filling: In a small bowl, mix the softened cream cheese with 2 tablespoons of sugar until smooth. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, pumpkin pie spice, and salt.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, brown sugar, and remaining sugar until light and fluffy. Add the egg, vanilla, and pumpkin puree, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Form Dough Balls: Scoop out 1-2 tablespoons of dough and flatten it slightly. Place about 1 teaspoon of the cream cheese mixture in the center and wrap the dough around it, forming a ball.
- Cinnamon-Sugar Coating: In a small bowl, mix together the cinnamon and sugar for the coating. Roll each dough ball in the cinnamon-sugar mixture.
- Bake: Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set and the cookies are slightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Chill the Dough: For easier handling, refrigerate the dough for 30 minutes before shaping. This step helps the dough firm up and makes it easier to roll.
- Use a Cookie Scoop: This will ensure that each cookie is the same size, leading to even baking.
- Make Filling Ahead: The cream cheese filling can be made ahead and chilled for easier assembly.