Description
Pumpkin Cheesecake Snickerdoodles offer a delightful twist on the classic snickerdoodle cookie by incorporating pumpkin puree and a luscious cream cheese filling. These cookies are soft, tangy, and coated in a warm cinnamon-sugar blend, perfect for fall or any time you crave a comforting dessert with a unique flavor profile.
Ingredients
Dry Ingredients
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Filling Ingredients
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash of allspice
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and freshly ground nutmeg. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a mixer fitted with a paddle attachment, beat unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is fluffy, about 2-3 minutes.
- Add Wet Ingredients: Blend in pumpkin puree into the butter mixture, then beat in the large egg followed by the vanilla extract. Gradually add the dry ingredients on low speed, mixing just until combined.
- Chill Dough: Cover the dough and chill it in the refrigerator for one hour to firm up, making it easier to handle for filling and shaping.
- Prepare Cream Cheese Filling: In a separate bowl, blend the softened cream cheese, granulated sugar, and vanilla extract together until smooth. Chill this mixture for one hour as well.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Make Cinnamon-Sugar Coating: In a small bowl, combine granulated sugar, ground cinnamon, ground ginger, and a dash of allspice. Set aside for coating the cookie balls.
- Assemble Cookies: Take a tablespoon of dough and flatten it like a pancake. Place a teaspoon of the cream cheese filling in the center. Form another tablespoon of dough into a flat shape, place it on top, and pinch edges together to seal the filling inside. Roll the sealed dough ball in the cinnamon-sugar coating and place on the baking sheet, spacing them about 2 inches apart.
- Repeat and Flatten: Continue until all dough and filling are used. Flatten each cookie dough ball gently with a heavy-bottomed glass or measuring cup to create a cookie shape.
- Bake: Bake the cookies for 10-15 minutes or until the tops begin to crack, indicating they are done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving. Enjoy your pumpkin cheesecake snickerdoodles!
Notes
- Originally posted on September 26, 2013 and updated on August 28, 2023 for clarity and recipe enhancement.
- Ensure cream cheese is softened for smooth filling consistency.
- Chilling both dough and filling is essential for easier handling and better flavor fusion.
- Flattening cookies with a glass helps achieve the classic snickerdoodle texture and shape.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American