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
Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.
- 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
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- 1 tsp. cinnamon ground
- ½ tsp. ginger ground
- Dash of allspice
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
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.
To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
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.
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.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
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!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.