Pumpkin Cheesecake Snickerdoodles
Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a "WOW!" from your friends and family!
Servings: 24 Cookies
Ingredients
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Filling Ingredients:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- dash allspice
Instructions
- Whisk 3¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon freshly ground nutmeg in a medium bowl. Set aside.
- In a mixer with a paddle attachment, beat together 1 cup unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until fluffy, about 2-3 minutes.
- Blend in ¾ cup pumpkin puree, beat in 1 large egg, and then add 2 teaspoons vanilla extract. Slowly add dry ingredients on low speed just until combined. Cover and chill the dough for an hour.
- Blend 8 ounces cream cheese,1/4 cup granulated sugar, and 2 teaspoons vanilla extract together to make the cream cheese filling. Chill for one hour.
- Preheat oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. In a small bowl, combine ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground gingerand a dash allspice for the coating and set aside.
- To make the cookies, take a tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in the center. Form another tablespoon of the cookie batter into a flat pancake shape and place it 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 the cookies cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Video
Notes
Originally Posted on September 26, 2013
Updated on August 28, 2023
Nutrition
Calories: 254kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 76mg | Potassium: 92mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1565IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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