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Pumpkin Cheesecake Snickerdoodles bring together the warm, spiced flavors of fall in a delightful cookie form. These soft, pillowy cookies are filled with a creamy pumpkin cheesecake center, making each bite a perfect blend of sweetness and spice.
They’re an ideal treat for autumn gatherings or simply enjoying with a cup of coffee on a cool day.
Ingredients
For the Cookies
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
For the Cinnamon-Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Directions
Begin by preparing the cheesecake filling. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Scoop small teaspoon-sized portions of the mixture onto a baking sheet lined with parchment paper, then place it in the freezer for about 30 minutes until the filling is firm.
While the cheesecake filling chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg, then set the mixture aside.
In another large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy. Add the pumpkin puree, egg, and vanilla extract, beating until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
For the cinnamon-sugar coating, combine the granulated sugar and ground cinnamon in a small bowl.
To assemble the cookies, take about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a chilled piece of cheesecake filling in the center of the dough and carefully wrap the dough around the filling, rolling it into a ball. Roll the dough ball in the cinnamon-sugar mixture until evenly coated. Repeat this process with the remaining dough and filling.
Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Make sure the cheesecake filling is thoroughly chilled or even slightly frozen before assembling the cookies to make the process easier.
- These cookies can be stored in an airtight container in the refrigerator for up to a week, or freeze them for longer storage.
- For an extra flavor boost, add a pinch of cloves or ginger to the cookie dough for more warmth and depth in the spice profile.
