Pumpkin Cheesecake Snickerdoodles Recipe

If you’re craving a cozy, fall-inspired treat that combines the chewy goodness of snickerdoodles with the creamy indulgence of pumpkin cheesecake, you’re going to adore these Pumpkin Cheesecake Snickerdoodles. These cookies bring together the warm spices of cinnamon and nutmeg with luscious pumpkin and cream cheese, creating a perfect balance of sweet and tangy that will have you reaching for seconds immediately. Whether you’re baking for a special occasion or just to brighten your day, Pumpkin Cheesecake Snickerdoodles are a must-try cookie that delivers comfort in every bite.

Ingredients You’ll Need

Gathering simple but essential ingredients is the first step to making these irresistible Pumpkin Cheesecake Snickerdoodles. Each component plays a key role, from the creamy cream cheese that fattens the filling to the cinnamon that gives the snickerdoodle dough its classic spicy touch, resulting in an inviting blend of flavors and textures.

• All-purpose flour (2 ¾ cups): This provides the perfect structure for soft, chewy cookies.
• Baking soda (1 teaspoon): Helps the cookies rise slightly for a tender crumb.
• Cream of tartar (1 teaspoon): A classic snickerdoodle ingredient that adds that signature tangy flavor.
• Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
• Unsalted butter, softened (1 cup): Adds richness and moisture for a melt-in-your-mouth texture.
• Granulated sugar (1 ½ cups): Sweetens the dough and helps create a light, fluffy consistency when creamed with butter.
• Brown sugar (¼ cup): Adds subtle caramel notes and extra moisture.
• Large eggs (2): Bind the dough and contribute to its tender texture.
• Vanilla extract (2 teaspoons): Lends deep, sweet aroma that rounds out the flavors.
• Ground cinnamon (1 tablespoon for rolling): Gives that lovely classic snickerdoodle coating with warmth and spice.
• Cream cheese, softened (8 ounces): The star of the pumpkin cheesecake filling; it’s creamy and tangy.
• Pumpkin puree (½ cup): Brings seasonal flavor and natural moisture to the filling.
• Additional granulated sugar (½ cup for filling): Sweetens the pumpkin cheesecake mixture perfectly.
• Ground cinnamon (1 teaspoon for filling): Adds cozy autumn spice inside the cheesecake center.
• Ground nutmeg (¼ teaspoon): Compliments the pumpkin with warm, earthy notes.
• Salt (¼ teaspoon for filling): Enhances the flavors and balances the sweetness in the filling.

How to Make Pumpkin Cheesecake Snickerdoodles

Step 1: Prepare the Pumpkin Cheesecake Filling

Start by combining the cream cheese, pumpkin puree, sugar, vanilla, cinnamon, nutmeg, and salt in a bowl. Beat until everything is smooth and creamy, scraping down the sides so the mixture is evenly blended. Pop this pumpkin cheesecake filling into the fridge for about 30 minutes to firm up—it makes it easier to work with when assembling your cookies.

Step 2: Preheat the Oven and Prep Baking Sheets

While your filling chills, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your baking sheets with parchment paper to prevent sticking and help your cookies bake evenly—this little prep step makes clean-up so much easier!

Step 3: Mix Dry Ingredients for the Snickerdoodle Dough

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This combination is your dry backbone and give the snickerdoodles their signature texture and tang.

Step 4: Cream Butter and Sugars

In a large bowl, beat the softened butter with granulated and brown sugars until the mixture is light and fluffy. This process aerates the dough and guarantees a tender cookie that isn’t overly dense.

Step 5: Add Eggs and Vanilla Extract

Beat in the eggs, one at a time, ensuring they’re fully incorporated before adding the next. Then stir in the vanilla extract for a burst of sweet fragrance in every bite.

Step 6: Bring It All Together

Gradually mix the dry ingredients into the wet mixture, stirring just until soft dough forms. Avoid overworking the dough to maintain that perfect chewy texture Pumpkin Cheesecake Snickerdoodles are loved for.

Step 7: Shape the Dough and Add Filling

Divide the dough into 1.5-inch balls. Flatten each one gently with your palm, then place a spoonful of chilled pumpkin cheesecake filling in the center. Fold the dough around the filling to seal it inside and roll it back into a smooth ball. This step gives you that delightful surprise in every cookie bite.

Step 8: Coat With Cinnamon Sugar and Bake

Mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl. Roll each filled dough ball in this mixture until completely coated. Place them on your prepared baking sheets about 2 inches apart to leave room for spreading. Bake for 12 to 15 minutes until edges turn golden and cookies feel set but still soft.

Step 9: Cool the Pumpkin Cheesecake Snickerdoodles

Remove the cookies from the oven and let them rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This cooling phase helps them firm up just right and makes sure the cheesecake center is set but creamy.

How to Serve Pumpkin Cheesecake Snickerdoodles

Garnishes

Sprinkle a little extra cinnamon sugar over the cooled cookies for added sparkle and spice. For an elegant touch, drizzle melted white chocolate or a thin glaze made from powdered sugar and milk for sweetness and visual appeal.

Side Dishes

Serve these Pumpkin Cheesecake Snickerdoodles alongside a warm cup of chai tea or rich coffee—both beverages highlight the warming spices perfectly. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Creative Ways to Present

Put your cookies in a festive tin layered with wax paper to give as charming gifts during the holiday season. Or, arrange them on a platter with small bowls of whipped cream and caramel sauce for guests to customize their snickerdoodle experience at gatherings.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin Cheesecake Snickerdoodles fresh by storing them in an airtight container at room temperature for up to 3 days. For best texture, separate layers with parchment paper to prevent sticking.

Freezing

You can freeze these cookies either before or after baking. To freeze dough balls, wrap them tightly and place in a freezer bag for up to 3 months. After baking and cooling, store the cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.

Reheating

Warm the cookies gently in the microwave for 10 to 15 seconds to soften the cream cheese center and revive that freshly-baked feel. You can also reheat them in a preheated 300-degree oven for about 5 minutes if you want to crisp up the edges just a bit.

FAQs

Can I use canned pumpkin puree for the filling?

Absolutely! Canned pumpkin puree works perfectly in the filling and provides consistent texture and flavor every time. Just make sure to use pure pumpkin rather than pumpkin pie filling, which contains extra spices and sweeteners.

What if I don’t have cream of tartar for the dough?

If cream of tartar isn’t available, you can substitute with a mixture of lemon juice or white vinegar combined with baking soda. However, cream of tartar is what gives snickerdoodles their classic tangy taste and chewy texture, so try to use it when possible.

Can I make these cookies vegan or dairy-free?

With some ingredient swaps like plant-based butter, non-dairy cream cheese, and egg replacers, you can veganize Pumpkin Cheesecake Snickerdoodles. The texture and flavor might differ slightly but they will still be delicious and satisfying!

Why is the filling refrigerated before assembling the cookies?

Chilling the pumpkin cheesecake filling firms it up, making it much easier to handle when forming the cookies. It also helps the filling keep its shape during baking so it doesn’t ooze out.

How long do these cookies stay fresh?

When stored properly in an airtight container, Pumpkin Cheesecake Snickerdoodles stay fresh and tasty for about 3 days at room temperature. For longer storage, freezing is your best option.

Final Thoughts

Trust me, once you try these Pumpkin Cheesecake Snickerdoodles, they’ll quickly become your new favorite seasonal treat. The vibrant combination of pumpkin spice and creamy cheesecake tucked inside a soft snickerdoodle is simply irresistible. Bake a batch for yourself or share them with friends—the smiles and compliments will flow nonstop. Happy baking and enjoy every delicious bite!

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