If you’re looking to cozy up your kitchen with a treat that brings together the best of fall flavors and a delightful twist on a classic cookie, you have got to try this Pumpkin Cheesecake Snickerdoodles Recipe. Imagine a soft, spiced pumpkin cookie hugging a luscious cheesecake center, all wrapped up in a crunchy cinnamon sugar coating. This recipe is a beautiful celebration of autumn’s bounty and creamy sweetness, perfect for sharing or keeping all to yourself when you need a little extra comfort.
Ingredients You’ll Need
Gathering the right ingredients is your first step to pumpkin-fueled cookie magic. These simple yet essential components work beautifully together, giving the cookies their tender texture, rich flavor, and inviting fall aroma.
- All-purpose flour (2 ¾ cups): The sturdy base that gives structure to our snickerdoodles.
- Cream of tartar (1 tsp): Classic snickerdoodle ingredient that adds a subtle tang and chewiness.
- Baking soda (1 tsp): Helps the cookies rise just right for that perfect soft bite.
- Salt (½ tsp): Balances sweetness and enhances all the pumpkin spice flavors.
- Pumpkin pie spice (1 tsp): Brings that iconic seasonal warmth in every mouthwatering bite.
- Unsalted butter (1 cup, softened): Adds richness and moisture to the dough.
- Granulated sugar (1 ½ cups): Sweetens up the dough and combines perfectly with cinnamon for the coating.
- Pumpkin puree (½ cup): Provides natural moistness and the deep orange color that screams fall.
- Large egg (1): Binds everything together and adds tenderness.
- Vanilla extract (1 tsp): Rounds out the flavors, giving the cookies a luscious aroma.
- Cream cheese (4 oz, softened): Creates the dreamy cheesecake filling center.
- Powdered sugar (¼ cup): Sweetens and smooths the cheesecake filling perfectly.
- Granulated sugar for coating (2 tbsp): Combines with cinnamon to give that signature snickerdoodle crunch.
- Cinnamon for coating (1 tbsp): Adds a sweet, spicy crust that will make these cookies irresistible.
How to Make Pumpkin Cheesecake Snickerdoodles Recipe
Step 1: Preparing Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This will keep your cookies from sticking and make cleanup a breeze. Getting this done ahead means you’re ready to bake as soon as your dough is shaped.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and that lovely pumpkin pie spice. This blend of spices is what gives the cookie its unmistakable autumn charm and a hint of warmth with every bite.
Step 3: Creaming the Butter and Sugars
Using a large bowl, beat the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This step is crucial for creating the perfect texture—airy yet rich, giving your cookies just the right crumb.
Step 4: Adding Pumpkin, Egg, and Vanilla
Mix in the pumpkin puree, egg, and vanilla extract into your creamed butter and sugar. This combination not only adds moisture but also infuses your dough with a deep, luscious pumpkin flavor. It’s where your snickerdoodles start to feel like an irresistible autumn treat.
Step 5: Combining Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix here—this keeps your cookies soft and tender. Then, cover your dough and chill it for 30 minutes; this step makes handling easier and helps develop flavors.
Step 6: Preparing the Cheesecake Filling
While your dough chills, whip together the softened cream cheese and powdered sugar until smooth. This creamy filling will be the star surprise inside each snickerdoodle, adding a delightful burst of tangy sweetness.
Step 7: Assembling the Cookies
Take a tablespoon of dough and flatten it slightly. Spoon a small amount of the cream cheese filling in the center. Then, place another small scoop of dough on top and seal the edges tightly to encase the cheesecake filling. Roll the filled dough into a ball to get ready for the cinnamon sugar coating.
Step 8: Coating with Cinnamon Sugar
Roll each shaped cookie in the cinnamon sugar mixture, coating every inch. This sweet, spicy crust is what gives the Pumpkin Cheesecake Snickerdoodles Recipe its signature crackly top and irresistible aroma that fills your kitchen.
Step 9: Baking to Perfection
Place the cookies on your prepared baking sheets, spacing them out comfortably. Bake for 10 to 12 minutes or until the edges are set and the tops crack just lightly. Let them rest on the pan for 5 minutes before transferring to a wire rack to cool completely—this helps preserve their soft centers.
How to Serve Pumpkin Cheesecake Snickerdoodles Recipe
Garnishes
To make these cookies even more festive, try sprinkling a little extra cinnamon sugar on top right after baking. For a splash of color, a dusting of powdered sugar or a drizzle of white chocolate complements the warm tones of pumpkin beautifully.
Side Dishes
Serve these snickerdoodles alongside a hot cup of chai latte or steaming pumpkin spice coffee to enhance the cozy vibe. They’re also fantastic dipped in a little warmed caramel sauce or enjoyed with a scoop of vanilla bean ice cream for an indulgent twist.
Creative Ways to Present
Arrange these Pumpkin Cheesecake Snickerdoodles Recipe cookies on a rustic wooden platter with autumn leaves for a warm, inviting centerpiece. Wrapping a couple in parchment and tying with twine makes a wonderful gift that your friends will adore. You can even sandwich ice cream between two cookies for a seasonal dessert treat!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your pumpkin cheesecake snickerdoodles in an airtight container at room temperature. They stay soft and delicious for up to 3 days, ready to satisfy your sweet cravings whenever the mood strikes.
Freezing
If you want to freeze these beauties, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. When ready to eat, just thaw at room temperature and enjoy!
Reheating
To bring back that fresh-from-the-oven taste, warm your cookies in the microwave for 10-15 seconds or bake for a few minutes at a low temperature. The cheesecake filling will melt slightly, making every bite perfectly gooey and comforting.
FAQs
Can I use canned pumpkin for the pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly for this Pumpkin Cheesecake Snickerdoodles Recipe, giving consistent moisture and flavor. Just make sure to use pure pumpkin, not pumpkin pie filling which has extra sugars and spices.
What if I don’t have cream of tartar?
Cream of tartar is important for that classic snickerdoodle texture and tang. If you don’t have it, substitute with an equal amount of lemon juice or white vinegar for similar results.
Can these cookies be made gluten-free?
You can swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. Be sure it has xanthan gum or another binder to keep the dough sturdy and chewy.
Is it necessary to chill the dough?
Chilling the dough is highly recommended as it makes the dough easier to handle and helps the flavors mellow and develop fully, ensuring the Pumpkin Cheesecake Snickerdoodles Recipe tastes just right.
How do I prevent cheesecake filling from leaking out?
Make sure to seal the dough around the filling tightly, pressing the edges together firmly. A little extra dough on top helps encase the filling well. Chilling the dough first also makes it less sticky and easier to seal.
Final Thoughts
There’s something truly magical about baking these Pumpkin Cheesecake Snickerdoodles Recipe cookies. Each bite bursts with cozy pumpkin spice and creamy cheesecake surprise, wrapped in that familiar cinnamon sugar crunch we all love. Whether it’s for a holiday gathering or a quiet night in, these cookies are guaranteed to bring smiles and warm hearts. Go ahead, bake a batch and share the joy with your favorite people — or keep them all for yourself, no judgment here!
Print
Pumpkin Cheesecake Snickerdoodles Recipe
- Prep Time: 55 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 7 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cheesecake Snickerdoodles combine the warm flavors of pumpkin and cinnamon with a creamy cheesecake surprise in every bite. Soft and spiced pumpkin cookies are filled with a sweetened cream cheese center, rolled in cinnamon sugar, and baked to perfection for a delightful fall treat.
Ingredients
For the Cookie Dough
- 2 ¾ cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
For the Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Stir in the pumpkin puree, the egg, and vanilla extract into the butter and sugar mixture until everything is well combined into a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to prevent overworking the dough. Chill the dough for 30 minutes to firm it up and make it easier to handle.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, creating the sweet cheesecake center.
- Assemble Cookies: Scoop about 1 tablespoon of dough, flatten it slightly, then add a small spoonful of the cheesecake mixture in the center. Top with another small scoop of dough, seal the edges carefully to encase the filling, and roll into a ball.
- Coat Cookies: Roll each assembled cookie ball in the cinnamon sugar mixture to coat evenly, adding a flavorful and crunchy exterior.
- Bake Cookies: Arrange the coated cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are set and the tops show slight cracks, indicating they are baked through but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh pumpkin pie spice or a homemade blend of cinnamon, nutmeg, ginger, and cloves for maximum flavor.
- Chilling the dough helps prevent spreading and makes it easier to assemble the filled cookies.
- Ensure cream cheese is softened to room temperature to blend smoothly with powdered sugar for the filling.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- To make the cookies more festive, sprinkle a bit more cinnamon sugar on top right after baking while still warm.
