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Pumpkin Cheesecake Snickerdoodles

Delicious Pumpkin Cheesecake Snickerdoodles
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Imagine your favorite cozy snickerdoodle cuddling a creamy, tangy cheesecake filling! These cookies capture the best of fall—warm spices, luscious cheesecake, and pure comfort in every bite. They’re a delightful twist on a classic that’s sure to become a seasonal favorite.

Ingredients

Scale

For the Cookie Dough:

  • 3¾ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp freshly ground nutmeg
  • 1 cup unsalted butter, room temp
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp vanilla extract

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 2 tsp vanilla extract

For the Cinnamon-Sugar Coating:

  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • Dash of allspice

Instructions

  1. Dry Mix: Whisk flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  2. Wet Mix: In a mixer, beat butter and both sugars until light and fluffy (2-3 mins). Blend in pumpkin puree, then the egg and vanilla.
  3. Combine: Slowly mix dry ingredients into the wet mixture on low speed until just combined. Don’t overmix!
  4. Chill Dough: Cover the dough and chill for at least 1 hour.
  5. Make Filling: Blend softened cream cheese, sugar, and vanilla until smooth. Chill for at least 1 hour.
  6. Prep Oven & Coating: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix all cinnamon-sugar coating ingredients.
  7. Assemble: Take 1 tbsp dough, flatten into a small pancake. Place 1 tsp chilled filling in the center. Top with another flattened tbsp of dough. Pinch edges tightly to seal, then gently roll into a ball.
  8. Coat & Shape: Roll the dough ball generously in the cinnamon-sugar coating. Place 2 inches apart on prepared baking sheets. Gently flatten the tops slightly with the bottom of a glass.
  9. Bake: Bake for 10-15 minutes, just until the tops start to crackle.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Tips & Tricks: Use room temperature butter and cream cheese for smooth mixing! Chilling both the dough and filling is key to easy handling and preventing spread. A small cookie scoop helps keep sizes consistent. Don’t overfill with cheesecake (1 tsp is perfect!). Let cookies cool completely on a wire rack for the best texture.
  • Serving Suggestions: These beauties shine at room temperature when the filling is softest. Pair them with a warm cup of coffee, spiced chai, or apple cider for the ultimate fall treat!
  • Storage: Keep cooled cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, freeze them layered with parchment paper in an airtight container for up to 2-3 months. Thaw at room temperature before enjoying.

Find it online: https://cakeshungry.com/pumpkin-cheesecake-snickerdoodles/