Delicious Pumpkin Cheesecake Snickerdoodles Recipe

Fall is my favorite season, and nothing screams autumn like the warm, comforting flavors of pumpkin and cinnamon. Imagine combining the creamy richness of cheesecake with the classic snickerdoodle cookie, and you’ve got a treat that’s impossible to resist. These pumpkin cheesecake snickerdoodles are the perfect blend of soft, spiced cookie and luscious cheesecake filling.

Originating from the traditional snickerdoodle, this twist adds a seasonal flair that makes them a hit at any gathering. Whether you’re hosting a holiday party or just craving something sweet, these cookies bring a touch of gourmet to your table without too much fuss. Let’s dive into this delightful fusion of flavors that captures the essence of fall in every bite.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 12 minutes
Chill: 1 hour
Total Time: 1 hour 42 minutes
Servings: 24 Cookies

Ingredients

Let’s dive into the list of ingredients you’ll need to create these delectable pumpkin cheesecake snickerdoodles.

For the Dough

• 3¾ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly ground nutmeg
• 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

For the Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• dash allspice

Equipment Notes

Mixing Bowls and Measuring Cups

To craft these delectable pumpkin cheesecake snickerdoodles, gathering the right equipment is essential. I use three mixing bowls: a medium one for the dry ingredients, a large one for the wet ingredients, and a small one for the cheesecake filling. Precise measurements are crucial, so having a set of measuring cups and spoons on hand is necessary.

Electric Mixer

An electric mixer is indispensable for this recipe. It helps achieve the smooth, creamy texture needed for both the cookie dough and the cheesecake filling. A stand mixer with a paddle attachment works best for its power and ease of use, but a hand mixer will also do the job.

Cookie Scoop

A cookie scoop ensures that each cookie is uniformly sized, promoting even baking. Using a scoop for about a tablespoon helps create consistent cookies.

Baking Sheets and Parchment Paper

Non-stick, heavy-duty baking sheets are ideal for this recipe. Lining the baking sheets with parchment paper helps prevent the cookies from sticking and makes for an easy clean-up.

Oven

Accuracy in temperature is key to the perfect bake. Before starting, I always check my oven’s temperature with an oven thermometer to ensure it’s correctly calibrated to 350°F (175°C).

Cooling Racks

Once baked, transferring the cookies to cooling racks prevents them from becoming soggy on the bottom. It allows for proper air circulation, ensuring each cookie remains pleasantly crisp on the outside while soft and chewy on the inside.

Spatula and Mixing Spoon

A sturdy spatula and a mixing spoon are indispensable tools for folding ingredients together without overmixing. Silicone options are my go-to as they scrape off the sides of the bowls cleanly and are heat-resistant.

Timer

Precision timing is vital for baking. I always use a timer to track the baking time, ensuring the cookies are perfectly baked and not overdone.

Small Bowls and Flattening Tool

Small bowls are perfect for mixing the cinnamon-sugar coating. You’ll also need a heavy-bottomed glass or measuring cup for flattening the cookie dough balls before baking.

Using the right equipment ensures a smooth baking process, bringing out the best in these pumpkin cheesecake snickerdoodles. Each piece plays a significant role in the cookies’ perfect fall flavor and texture.

Instructions

Follow these easy steps to create your flavorful pumpkin cheesecake snickerdoodles.

Make the Cheesecake Filling

1. In a medium bowl, blend 8 ounces of softened cream cheese using an electric mixer until smooth.
2. Add 1/4 cup of granulated sugar and 2 teaspoons of vanilla extract. Mix until fully combined.
3. Chill the filling for one hour.

Make the Dough

1. In a medium bowl, whisk together 3¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon freshly ground nutmeg. Set aside.
2. In a large bowl or stand mixer with a paddle attachment, beat together 1 cup unsalted butter (at room temperature), 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until fluffy, about 2-3 minutes.
3. Blend in ¾ cup pumpkin puree. Beat in 1 large egg, and then add 2 teaspoons vanilla extract. Mix until well incorporated. The mixture may look slightly curdled.
4. Slowly add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Do not overmix.
5. Cover and chill the dough in the refrigerator for at least 1 hour.

Assemble the Cookies

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. To make the cookies, take a tablespoon of the cookie dough. Flatten it like a pancake in your hand. Place a teaspoon of the chilled cream cheese filling in the center.
4. Form another tablespoon of the cookie batter into a flat pancake shape and place it on top of the cream cheese.
5. Pinch the edges together, sealing in the cream cheese, and carefully roll it into a ball.
6. Repeat until all the dough and filling are used.

Apply the Cinnamon-Sugar Coating

1. In a small bowl, combine ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and a dash of allspice. Mix well.
2. Roll each dough ball in the cinnamon-sugar mixture, coating evenly.
3. Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
4. Flatten the cookie dough balls slightly with the bottom of a heavy glass or measuring cup.

Bake

1. Bake in the preheated oven for 10-15 minutes, or until the tops start to crack.
2. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes.
3. Transfer to cooling racks to cool completely. Enjoy!

Baking Tips

When it comes to making the perfect pumpkin cheesecake snickerdoodles, a few key techniques can make all the difference. Here are my essential baking tips to ensure your cookies turn out exceptional.

Use Room Temperature Ingredients

Start with room temperature ingredients for smoother blending and more consistent dough. This especially applies to the butter and cream cheese. Cold ingredients can result in a lumpy mixture and uneven texture.

Chill the Dough and Filling

Chilling the dough and filling for at least 1 hour is crucial. This step helps to solidify the butter and cream cheese, making the dough easier to handle and the filling less likely to ooze during baking. A firm dough will maintain its shape better.

Portion Evenly

Use a measuring spoon or small cookie scoop to ensure even, tablespoon-sized portions of dough. This will help the cookies bake uniformly.

Prevent Overstuffing

When adding the cheesecake filling, be mindful not to overstuff the cookies. Overfilling can lead to the filling oozing out during baking. A teaspoon of filling per cookie is typically sufficient.

Roll in Cinnamon-Sugar Mixture

Rolling the cookie dough balls in the cinnamon-sugar mixture before baking is key. This creates a delightful crust that enhances the flavor and provides a slightly crispy texture. Make sure each dough ball is evenly coated.

Bake on Parchment Paper

Line your baking sheets with parchment paper. This prevents the cookies from sticking and facilitates easy removal. It also helps in achieving an even bake by providing a consistent surface.

Monitor Baking Time

Keep a close eye on the cookies as they bake. Overbaking can make them dry. Typically, 10-15 minutes is perfect, or until the tops begin to crack. The centers should still be soft when you take them out.

Cool Completely

Allow the cookies to cool completely on a wire rack. This helps the cheesecake filling set properly and the cookies to fully develop their flavors. Patience here pays off with a better texture and taste.

Follow these baking tips to ensure your pumpkin cheesecake snickerdoodles come out tender, flavorful, and perfectly spiced every time.

Serving Tips

When it comes to serving these divine pumpkin cheesecake snickerdoodles, presentation can elevate the experience. Here are some of my favorite tips to make your cookies shine:

Temperature Matters: Serve these cookies at room temperature. This allows the cheesecake filling to be soft and creamy, contrasting beautifully with the snickerdoodle exterior.

Plating: Use a serving platter that complements the fall theme. A wooden board or a rustic ceramic plate enhances the cozy, seasonal feel. Arrange the cookies in a circular pattern, adding a touch of powdered sugar to the edges for a bit of elegance.

Accompaniments: Pairing these cookies with a hot beverage truly brings out the flavors. A warm cup of spiced chai, coffee, or apple cider complements the cinnamon and pumpkin notes wonderfully. For the adults, a glass of mulled wine or pumpkin ale can be a delightful addition.

Garnishing: Add a garnish to your platter by sprinkling some extra cinnamon-sugar or placing a few cinnamon sticks and star anise around the cookies. This not only adds visual appeal but also infuses a subtle aromatic experience.

Serving size: Each cookie is quite rich, so serving them individually on small dessert plates with a small fork can add a touch of sophistication. If you’re planning a gathering, consider portioning them on a tiered serving tray for an attractive display.

Storage: If you have leftovers, store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but remember to bring them to room temperature before serving for the best texture and flavor.

By following these serving tips, you’ll ensure each bite of your pumpkin cheesecake snickerdoodles offers a delightful fall experience for your guests.

Storing & Freezing

Properly storing and freezing pumpkin cheesecake snickerdoodles ensures they maintain their delicious flavor and texture.

How to Store

To store your pumpkin cheesecake snickerdoodles, follow these steps:

Cooling Completely: Always let the cookies cool completely on a wire rack to avoid condensation, which can lead to sogginess.

Airtight Container: Place the completely cooled cookies in an airtight container. I prefer using a glass or BPA-free plastic container with a tight-fitting lid.

Layering with Parchment Paper: If layering cookies, place a piece of parchment or wax paper between each layer to prevent them from sticking together.

Room Temperature: Store at room temperature for up to 5 days. If your kitchen is particularly warm, consider storing them in a cooler area to maintain their integrity.

How to Freeze

Pre-Freeze Cookies: Once the cookies are completely cool, place them on a baking sheet in a single layer, ensuring they don’t touch. Freeze for 1-2 hours until solid.

Packaging: Transfer the frozen cookies to a zip-top freezer bag or an airtight container. For optimal freshness, squeeze out as much air as possible before sealing.

Label and Date: Clearly label the bag or container with the date of freezing, ensuring you enjoy the cookies within 2-3 months.

Thawing: To thaw, remove the cookies from the freezer and let them sit at room temperature for about an hour. For a slightly warmed treat, you can also pop them in a preheated oven at 300°F (150°C) for 5-7 minutes.

Conclusion

Pumpkin cheesecake snickerdoodles are the perfect blend of fall flavors and creamy goodness. Whether you’re making them for a cozy night in or sharing them with friends and family these cookies are sure to impress. Remember proper storage and freezing techniques ensure you can enjoy these delightful treats for weeks to come. Happy baking!

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