Pumpkin Cheesecake Snickerdoodles

I have seen pumpkin snickerdoodles everywhere right now and I have been dying to make them. I love anything that has to do with pumpkin. But then I stumbled upon pumpkin snickerdoodles stuffed with cream cheese. Life doesn’t get much better than that!

It has been cooling down here in Utah and it has been pretty rainy here the last couple of days. Taking pictures of the food can be quite frustrating on rainy days. I had just baked this delicious batch of cookies. The smell of spices and pumpkin filled my house. I immediately had to try one. It baked so perfectly and as soon as I bit into it, the soft cream cheese layer was inside. Seriously my mind was blowing into a million pieces.

I had to try to get the best picture that I could given the circumstances. I had to turn on the kitchen light to stage the food. But I knew I had to take a picture of them because they wouldn’t last a day. I was right. They were gone within an hour. I gave some away to the neighbors, my boys ate some after school, and I had one…. or two… or I lost count. 🙂

Pumpkin Cheesecake Snickerdoodles

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Author Alyssa Rivers

Servings 24 Cookies

Print Review

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

Course Dessert

Cuisine American

Keyword pumpkin cheesecake snickerdoodles, Snickerdoodle, Snickerdoodle recipe

Ingredients

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. cinnamon ground
• ¼ tsp. ground nutmeg freshly ground
• 1 cup unsalted butter at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract

Filling Ingredients:

• 8 ounces cream cheese softened
• 1/4 cup sugar
• 2 teaspoons vanilla extract

Cinnamon-sugar coating:

• ½ cup granulated sugar
• 1 tsp. cinnamon ground
• ½ tsp. ginger ground
• Dash of allspice

Instructions

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. Preheat oven to 350 and line your baking sheets with parchment paper. In a [url:3]small bowl[/url], combine the sugar and spices for the coating and set aside.
6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Nutrition Facts

Pumpkin Cheesecake Snickerdoodles

Amount Per Serving

Calories 254 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g35%

Cholesterol 38mg13%

Sodium 76mg3%

Potassium 92mg3%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 20g22%

Protein 3g6%

Vitamin A 1565IU31%

Vitamin C 1mg1%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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