Pumpkin Cheesecake Snickerdoodles
Deliciously soft and puffy pumpkin snickerdoodle cookies with a sweet cream cheese center. Perfect for Fall or whenever you need your pumpkin spice fix!
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About Pumpkin Cheesecake Snickerdoodles
After all my experimenting with pumpkin recipes these past few weeks, I still had one can of pumpkin puree lingering in my cabinet, taunting me with all its tasty possibilities.
So I had to decide:do I make classic pumpkin pie, or do I try my hand at something else? Is there really anything else to make the week of Thanksgiving that’s as perfect as pumpkin pie?
Do I make classic pumpkin pie?do I try my hand at something else? Is there really anything else to make the week of Thanksgiving that’s as perfect as pumpkin pie?
Or do I try my hand at something else? Is there really anything else to make the week of Thanksgiving that’s as perfect as pumpkin pie?
Is there really anything else to make the week of Thanksgiving that’s as perfect as pumpkin pie?
I doubt there are many things, but these Pumpkin Cheesecake Snickerdoodles sure do come close. The cookies were soft and pillowy, and the cream cheese filling gives it just enough sweetness without overpowering the mellow pumpkin flavor. Pretty close to perfect if you ask me! Everything we love about pumpkin with a sweet twist.
The cookies were soft and pillowy, and the cream cheese filling gives it just enough sweetness without overpowering the mellow pumpkin flavor. Pretty close to perfect if you ask me! Everything we love about pumpkin with a sweet twist.
Pretty close to perfect if you ask me! Everything we love about pumpkin with a sweet twist.
Everything we love about pumpkin with a sweet twist.
Pumpkin pie is still on my cooking hit list, but that’ll have to be for another day. These
These snickerdoodles will tide me over just fine until then.
The past few days have been crazy for an old friend of mine and I, what with both of our birthdays and Thanksgiving roaring around the bend, so I’m going to make this post short and sweet so you can get to the good stuff: the super easy recipe.
This was my first time working with cookie filling, and though I was a little nervous how it would go (cookie filling seems like it’d be so delicate), it turned out to be no problem at all. Like I’ve found with most
Like I’ve found with most cookies and cakes I’ve made, it’s actually a lot of fun to put all the pieces together.
These snickerdoodles would definitely be a great addition to any Thanksgiving feast!
What about you?
What are your must-have pumpkin recipes around Thanksgiving OTHER than the classic pumpkin pie?
Pumpkin Cheesecake Snickerdoodles
Ingredients
For the Snickerdoodles
- 1 cup unsalted butter, at room temperature
- 1 egg, large
For the Cream Cheese Filling
- 8 ounce cream cheese, softened
For the Cinnamon-Sugar Coating
Instructions
- In a medium bowl, sift flour, baking powder, salt, cinnamon, and nutmeg together, then set aside.
- Using a stand mixer (or hand mixer + large bowl), beat the butter, granulated sugar, and light brown sugar on medium high speed until fluffy, about 2-3 minutes.
- Add pumpkin puree, egg, and vanilla to the butter and sugars. Beat on medium high speed for another minute.
- Turn speed to low and slowly add the dry ingredients to the wet ingredients. Once combined (do not overmix), cover bowl and chill dough for one hour.
- To make the cream cheese filling, blend cream cheese, sugar, and vanilla together. Chill for one hour.
- Preheat oven to 350 degrees F and line your baking sheet(s) with parchment paper. (I used 2 baking sheets.)
- In a small bowl, toss together the sugar and spices for the cinnamon-sugar coating, then set aside.
- Take a tablespoon of the cookie batter and flatten it into a tiny pancake, about 1-2 inches wide. Scoop a teaspoon of cream cheese filling and place it on top of the flat cookie batter. Make another pancake of cookie batter and place it on top of the cream cheese. Pinch around the edges of the cookie batter to seal the cream cheese in, then roll the cookie into a ball. Roll the cookie in the cinnamon sugar coating and place it the prepared baking sheet.
- Repeat until all the cookie batter is used, spacing the cookies 2 inches apart on the baking sheet. Use the bottom of a glass or measuring cup to lightly press the cookies, flattening the tops.
- Bake for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool completely. Note: I noticed there was still some air inside the cookies after baking, so I gently pressed them down with a spatula while they were cooling on the wire rack.
Nutrition
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
