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Pumpkin Cheesecake Snickerdoodles

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Soft, pillowy cookies bursting with warm pumpkin spice and a creamy cheesecake center, perfect for cozy fall gatherings.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin puree
  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
  4. Add the egg and vanilla extract to the butter mixture and mix until fully incorporated. Then, mix in the pumpkin puree until smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
  6. In a separate small bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
  7. Chill both the cookie dough and the filling for 30 minutes.
  8. Once chilled, scoop 1 tablespoon of dough and flatten it slightly. Place about 1/2 teaspoon of the cheesecake filling in the center. Wrap the dough around the filling and roll gently into a ball.
  9. Mix the cinnamon and sugar for the coating in a small bowl. Roll each cookie ball in the mixture to coat completely.
  10. Place the coated cookie balls onto the prepared baking sheets, leaving about 2 inches of space between each. Bake for 12-14 minutes or until the edges are set but the cookies are still soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

[‘Chill the dough to prevent stickiness and ensure the cookies hold their shape.’, ‘Avoid overfilling the cookies to prevent bursting during baking.’, ‘Use fresh spices for the best flavor.’, ‘Store cookies in an airtight container to keep them soft and chewy.’]

Nutrition

Keywords: Pumpkin, Cheesecake, Snickerdoodles, Fall Dessert, Thanksgiving Cookies

Find it online: https://pokirecipes.com/pumpkin-cheesecake-snickerdoodles-recipe-perfect-for-fall/