Description
Pumpkin Cheesecake Snickerdoodles combine the warm, spiced flavors of pumpkin with a creamy cheesecake filling, all wrapped in a soft, chewy cookie coated in cinnamon sugar. Perfect for fall and holiday gatherings!
Ingredients
Scale
Dry 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
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Combine Dry Ingredients: Whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice in a medium bowl.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
- Mix Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover and refrigerate the dough for at least 30 minutes.
- Prepare Cheesecake Filling: Beat the cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth. Chill for about 15 minutes.
- Form Dough Balls: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 1 tablespoon of cookie dough, flatten it, and place a teaspoon of cheesecake filling in the center. Wrap the dough around the filling and roll into a ball.
- Coat and Bake: Roll each dough ball in the cinnamon sugar mixture and place on the baking sheets. Bake for 10-12 minutes or until the edges are set and the cookies are lightly golden. Cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra softness, slightly underbake the cookies.
- Chilling the dough helps it firm up, making it easier to handle and shape.
- Ensure the cheesecake filling is completely enclosed in the dough to prevent leakage during baking.
- Prep Time: 45 minutes (including chilling time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Carbohydrates: 20g
- Protein: 2g
Keywords: Pumpkin Cheesecake Snickerdoodles