If you’re looking to embrace the flavors of fall with a delicious twist, these Snickerdoodle Pumpkin Cheesecake Cookies are the perfect treat. Combining the classic snickerdoodle cookie with a creamy pumpkin cheesecake center, these cookies offer a blend of soft, chewy texture and rich, seasonal flavors. With a touch of cinnamon and pumpkin, they’re ideal for cozy autumn days.
Ingredients:
For the Cookies:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp cream of tartar
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
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
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick.
Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, nutmeg, and ginger. This blend of spices will give your cookies that classic snickerdoodle flavor with a hint of pumpkin.
Mix Wet Ingredients: In another bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, add in the pumpkin puree, egg yolk, and vanilla extract, mixing until well combined.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until the dough is just combined. Set this dough aside while you prepare the cheesecake filling.
Make the Cheesecake Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy, creating a delicious cheesecake center for your cookies.
Form the Cookies: To assemble the cookies, take a tablespoon of the cookie dough and flatten it slightly. Place a teaspoon of the cheesecake filling in the center, then cover it with more dough and roll into a ball.
Coat and Bake: In a shallow bowl, mix together the granulated sugar and ground cinnamon for the coating. Roll each cookie ball in this mixture to ensure they have a delightful cinnamon-sugar exterior. Place the coated cookie balls on the prepared baking sheet.
Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm or Room Temperature: These cookies are delicious both warm and at room temperature. If you prefer them warm, gently reheat them in the microwave for 10-15 seconds.
Presentation: For an extra touch, sprinkle a bit of cinnamon sugar on top just before serving. This adds a nice visual appeal and enhances the cinnamon flavor.
Pairings: These cookies pair wonderfully with a variety of fall beverages, such as hot apple cider, pumpkin spice lattes, or a cup of chai tea.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will remain soft and chewy.
Refrigeration: To extend their freshness, you can store the cookies in the refrigerator for up to 1 week. Be sure to keep them in an airtight container to prevent them from drying out.
Freezing: If you want to keep these cookies for a longer period, you can freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. To thaw, simply let them sit at room temperature for about 15 minutes.
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FAQs:
Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe. It’s convenient and consistent in texture and flavor. Just make sure you use plain pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
Can I substitute the cream cheese in the filling for a different ingredient?
If you need a dairy-free option, you can use a dairy-free cream cheese alternative. For a lighter filling, Greek yogurt can be used, but keep in mind it will change the flavor and texture slightly. Ensure any substitutes are well-mixed to achieve a smooth consistency.
How do I prevent the cheesecake filling from leaking out of the cookies?
To prevent leakage, make sure to seal the edges of the cookie dough well around the cheesecake filling. Flatten the dough slightly, add the filling, and then carefully fold and seal the dough around the filling before rolling into a ball. Rolling the cookie dough in cinnamon sugar helps create a seal as well.
Can I make the cookie dough and cheesecake filling in advance?
Yes, you can prepare both the cookie dough and cheesecake filling ahead of time. Store the dough in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. The cheesecake filling can be stored in the refrigerator for up to 1 week. When ready to bake, thaw the dough if frozen, assemble the cookies, and bake as directed.
Conclusion:
These Snickerdoodle Pumpkin Cheesecake Cookies are the ultimate seasonal treat, perfect for sharing with family and friends during the fall. The combination of pumpkin, creamy cheesecake, and cinnamon sugar creates a mouthwatering flavor that’s hard to resist. Enjoy these cookies with a cup of hot cider or your favorite fall beverage for a truly cozy experience!
📖 Recipe:
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Snickerdoodle Pumpkin Cheesecake Cookies
- Total Time: 32 minutes
- Yield: 12 cookies
- Diet: Vegetarian
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
