Delicious Pumpkin Cheesecake Snickerdoodles Recipe for Fall

Name: Delicious Pumpkin Cheesecake Snickerdoodles
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; 1 teaspoon pumpkin pie spice; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1/2 cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup granulated sugar; 1 tablespoon ground cinnamon

Instructions

Preparing the Dough

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. This step ensures that the leavening agents and spices are evenly distributed throughout the flour, which will help the cookies rise properly and taste consistently spiced.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This process typically takes about 2-3 minutes on medium speed. Creaming the butter and sugar properly is crucial as it incorporates air into the dough, giving the cookies a light texture.
Mix Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until combined. Make sure the pumpkin puree is fully integrated into the mixture to ensure even distribution of flavor and moisture.

Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing, as it can lead to tough cookies. Once the dough is mixed, cover it with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps it firm up, making it easier to handle and shape.

Making the Cheesecake Filling

Blend Ingredients: In a medium bowl, beat the cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth. Ensure there are no lumps in the mixture for a silky cheesecake center.
Chill Filling: Chill the cheesecake filling for about 15 minutes to make it easier to handle. This step is important as it prevents the filling from oozing out of the cookies during assembly and baking.

Assembling the Cookies

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Preheating ensures that the cookies bake evenly from the start.
Form Dough Balls: Scoop about 1 tablespoon of cookie dough, flatten it in your hand, and place a teaspoon of cheesecake filling in the center. Wrap the dough around the filling and roll into a ball. Make sure the filling is completely enclosed within the dough to prevent it from leaking out during baking.
Coat in Cinnamon Sugar: Roll each dough ball in the cinnamon sugar mixture until fully coated. This step adds a sweet and slightly crunchy exterior to the cookies, complementing the soft interior.

Bake: Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the cookies are lightly golden. Keep a close eye on them to avoid overbaking. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set and finish baking without becoming too hard.

Nutrition Score

Each Pumpkin Cheesecake Snickerdoodle cookie is approximately:

Calories: 150

Fat: 7g
Carbohydrates: 20g
Protein: 2g

Sugar: 12g

These values are estimates and can vary based on specific ingredients used. The nutritional information helps you understand the calorie and macronutrient content, which can be useful for those tracking their intake or adhering to specific dietary goals.

Serving & Storage

How Long Are They Good For?

Pumpkin Cheesecake Snickerdoodles are best enjoyed fresh but can be stored for up to 5 days. The soft and chewy texture will stay intact if properly stored. Freshness is key to enjoying the full flavor and texture of these cookies, making them a great treat to prepare a day or two in advance for gatherings.

How Should These Cookies Be Stored?

To maintain freshness, store the cookies in an airtight container at room temperature. If you prefer to enjoy them over a longer period, you can freeze the cookies for up to 3 months. Place them in a freezer-safe container or bag to preserve their flavor and texture. When ready to eat, simply thaw them at room temperature.

Freezing the cookies can be a great option if you want to prepare them in advance or if you make a large batch and want to save some for later. Make sure they are well-sealed to prevent freezer burn and to maintain their delicious taste and texture.

Variations

Adding your twist to Pumpkin Cheesecake Snickerdoodles can make them even more delightful. Here are a few suggestions:

Add Chocolate Chips

For an extra chocolatey twist, incorporate mini chocolate chips into the dough. This addition will provide a delicious contrast to the creamy cheesecake filling. The chocolate chips add a touch of richness and a different texture that pairs wonderfully with the spiced pumpkin flavor.

How to Add: Mix in 1 cup of mini chocolate chips into the dough after incorporating the dry ingredients.

Nuts Addition

Adding chopped pecans or walnuts to the dough will add a delightful crunch and enhance the flavor. The nuts complement the pumpkin and spice flavors perfectly, providing a satisfying contrast to the soft cookie and creamy filling.

How to Add: Fold in 1 cup of chopped pecans or walnuts into the dough after incorporating the dry ingredients.

Different Spices

Experiment with different spices such as nutmeg or ginger to give the cookies a unique flavor profile. These spices can add a warm and aromatic touch to your cookies, making them stand out and bringing a new dimension to the classic recipe.

How to Add: Substitute 1/2 teaspoon of pumpkin pie spice with an equal amount of nutmeg or ginger, or create your own blend of spices to customize the flavor to your liking.

Glazed Topping

Add a simple glaze on top of the cookies for an extra sweet touch. A vanilla or maple glaze can enhance the overall flavor and make the cookies even more irresistible.

How to Add: Mix 1 cup of powdered sugar with 2-3 tablespoons of milk and 1/2 teaspoon of vanilla or maple extract. Drizzle the glaze over cooled cookies and let it set before serving.

Pumpkin Seeds

For a festive touch, sprinkle the tops of the cookies with roasted pumpkin seeds before baking. This addition not only looks appealing but also adds a crunchy texture that pairs well with the soft cookie and creamy filling.

How to Add: Lightly press a few roasted pumpkin seeds into the top of each dough ball before rolling in the cinnamon sugar mixture.

FAQs

Can You Still Use Pumpkin Pie Filling?

While pumpkin pie filling and pumpkin puree might seem similar, they have key differences. Pumpkin pie filling is pre-sweetened and spiced, while pumpkin puree is plain. If you only have pumpkin pie filling, reduce the sugar in the dough and skip the additional spices. For more details, refer to this guide to Pumpkin Puree vs. Pumpkin Pie Filling. Using pumpkin pie filling can alter the texture and sweetness of the cookies, so adjustments are necessary to maintain balance in the recipe.

What’s in Pumpkin Cheesecake Snickerdoodles?

Pumpkin Cheesecake Snickerdoodles are a fusion of several delicious components:

Soft Pumpkin Cookie Dough: The base is a pumpkin-spiced dough that brings in all the fall flavors. This dough combines traditional snickerdoodle elements with the added moisture and flavor of pumpkin puree.
Creamy Cheesecake Filling: The center of each cookie is filled with a smooth and tangy cheesecake mixture. This filling adds a delightful surprise and creaminess to every bite.
Cinnamon-Sugar Coating: Each cookie is rolled in a cinnamon-sugar mixture before baking, adding a sweet and slightly crunchy exterior. This coating enhances the flavor and texture, giving the cookies their signature snickerdoodle taste.

Can These Cookies Be Made Gluten-Free?

Yes, Pumpkin Cheesecake Snickerdoodles can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or a similar binding agent to maintain the cookie’s texture.

How to Substitute: Replace the 2 1/4 cups of all-purpose flour with 2 1/4 cups of a gluten-free flour blend that includes xanthan gum. Follow the rest of the recipe as directed.

How Can You Make the Cookies Dairy-Free?

To make these cookies dairy-free, substitute the butter and cream cheese with dairy-free alternatives. Use plant-based butter and cream cheese that can be found in most grocery stores.

How to Substitute: Replace the 1 cup of unsalted butter with 1 cup of plant-based butter. Replace the 8 oz of cream cheese with 8 oz of dairy-free cream cheese. Ensure these substitutes are softened for easy mixing.

What Are Some Tips for Perfect Cookies?

Chill the Dough: Chilling the dough for at least 30 minutes makes it easier to handle and shape. It also helps the cookies maintain their shape during baking.
Don’t Overmix: When incorporating the dry ingredients, mix until just combined to avoid overworking the dough, which can lead to tough cookies.

Even Spacing: Space the cookies about 2 inches apart on the baking sheet to ensure they bake evenly and don’t stick together.

How Can You Make the Cookies Extra Soft?

For extra soft cookies, slightly underbake them. Remove the cookies from the oven when the edges are set but the centers are still soft. They will continue to firm up as they cool on the baking sheet.

Tip: Bake the cookies for 9-10 minutes instead of the full 10-12 minutes, then allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.