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.