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Pumpkin Cheesecake Snickerdoodles Recipe

Pumpkin Cheesecake Snickerdoodles Recipe
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★★★★★

5.3 from 6 reviews

Delight in the cozy flavors of fall with these Pumpkin Cheesecake Snickerdoodles. Soft, chewy snickerdoodle cookies are filled with a creamy pumpkin cheesecake center, rolled in cinnamon sugar, and baked to golden perfection. Perfect for seasonal celebrations or an everyday sweet treat.

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

For Coating:

  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Prepare the Pumpkin Cheesecake Filling: In a medium bowl, combine the softened cream cheese, pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until smooth and fully incorporated. Cover and refrigerate the filling for about 30 minutes to firm up.
  2. Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, cream of tartar, and salt. Set aside for use later.
  4. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color, which usually takes several minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract until combined.
  6. Combine Wet and Dry Ingredients: Gradually add the prepared dry ingredients to the wet mixture. Mix on low speed or fold with a spatula until a soft, slightly sticky dough forms, being careful not to overmix.
  7. Form Dough Balls: Using a cookie scoop or spoon, portion the dough into approximately 1.5-inch diameter balls for consistent cookie size.
  8. Assemble the Cookies: Flatten each dough ball gently with your hand into a small disc. Place a small spoonful of the chilled pumpkin cheesecake filling in the center of the disc. Carefully fold the dough around the filling and roll it back into a smooth ball, sealing the filling inside.
  9. Coat with Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon ground cinnamon. Roll each filled dough ball thoroughly in this cinnamon sugar mixture to coat completely.
  10. Bake: Arrange the coated cookies on the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading. Bake in the preheated oven for 12-15 minutes or until the edges begin to turn a light golden color, but the center remains soft.
  11. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • For best results, chill the cream cheese filling to prevent it from leaking while baking.
  • If your dough feels too sticky to handle, refrigerate for 10-15 minutes before shaping.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to one week.
  • These cookies can also be frozen individually after baking for up to 3 months; allow to thaw at room temperature before serving.
  • You can substitute pumpkin pie spice for cinnamon and nutmeg to add additional warm spice flavor.

Nutrition

Keywords: pumpkin cheesecake cookies, snickerdoodle recipe, fall desserts, pumpkin snickerdoodles, cream cheese filling cookies

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