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
Scale
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.
