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Pumpkin Cheesecake Snickerdoodles Recipe

Pumpkin Cheesecake Snickerdoodles Recipe
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★★★★★

5 from 16 reviews

These Pumpkin Cheesecake Snickerdoodles combine the classic cinnamon-sugar coated snickerdoodle cookie with a rich and creamy pumpkin cheesecake filling, creating a soft, flavorful, and irresistibly festive treat perfect for fall and holiday baking.

Ingredients

Scale

For the Snickerdoodle Dough:

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon (for rolling)

For the Pumpkin Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • ½ cup pumpkin puree
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions

  1. Prepare the Pumpkin Cheesecake Filling: In a medium bowl, combine the cream cheese, pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until the mixture is smooth and fully incorporated. Cover and refrigerate for about 30 minutes to thicken and chill.
  2. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  3. Mix the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until evenly combined. Set aside.
  4. Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
  5. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, mixing until each is fully incorporated. Then add the vanilla extract and mix thoroughly.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing to keep cookies tender.
  7. Shape Dough Balls: Using a cookie scoop or spoon, scoop about 1.5-inch portions of dough and roll them into smooth balls with your hands.
  8. Assemble the Cookies: Flatten each dough ball slightly in your palm and place a small spoonful (approximately 1 teaspoon) of the chilled pumpkin cheesecake filling in the center. Carefully fold the edges of the dough over the filling and roll gently back into a ball to enclose the filling fully.
  9. Coat with Cinnamon Sugar: In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon. Roll each filled dough ball in the cinnamon sugar until fully coated.
  10. Bake the Cookies: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden but the centers remain soft.
  11. Cool Completely: Remove the baking sheets from the oven and let the cookies cool on the sheets for approximately 10 minutes. Then transfer the cookies to a wire rack to cool completely before serving.

Notes

  • Ensure the cream cheese and butter are softened to room temperature to create a smooth cheesecake filling and dough.
  • Do not overbake to keep the cookies soft and tender; centers should still be slightly soft when removed from the oven.
  • You can prepare the cheesecake filling a day ahead and refrigerate it to save time on baking day.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a spicier flavor, add a pinch of ground cloves or ginger to the filling.

Nutrition

Keywords: Pumpkin Cheesecake Snickerdoodles, pumpkin cookies, snickerdoodle recipe, fall desserts, holiday cookies, pumpkin dessert, cheesecake filled cookies

Find it online: https://messykitchenmagic.com/pumpkin-cheesecake-snickerdoodles-recipe-2/