Description
Indulge in the ultimate fall treat with these Snickerdoodle Pumpkin Cheesecake Cookies. Soft and chewy snickerdoodle cookies are infused with pumpkin puree and spiced with cinnamon, nutmeg, and ginger. Each cookie is filled with a creamy cheesecake center, creating a delightful blend of flavors that’s perfect for the season. Ideal for sharing at gatherings or enjoying with a cozy beverage, these cookies are a delicious twist on a classic favorite.
Ingredients
For the Cookies:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp cream of tartar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 cup pumpkin puree
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg yolk
1 tsp vanilla extract
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, nutmeg, and ginger.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin puree, egg yolk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined. Set aside.
- In a small bowl, prepare the cheesecake filling by mixing the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- To form the cookies, take a tablespoon of dough, flatten it slightly, add a teaspoon of the cheesecake filling in the center, and cover it with more dough. Roll into a ball.
- In a shallow bowl, mix the cinnamon and sugar for the coating. Roll each cookie ball in the cinnamon sugar mixture.
- Place the cookies on the baking sheet and bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure the cream cheese is softened before mixing to avoid lumps in the filling.
Seal the cookie dough well around the filling to prevent leakage during baking.
If the dough is too soft to handle, chill it in the refrigerator for 15-20 minutes before rolling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 180 kcal
Keywords: Snickerdoodle cookies, pumpkin cheesecake cookies, fall cookies, soft pumpkin cookies, cinnamon sugar cookies