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Pumpkin Cheesecake Snickerdoodles Recipe

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4 from 9 reviews

Delightfully soft and flavorful Pumpkin Cheesecake Snickerdoodles that combine the warm spices of fall with a luscious cream cheese filling. These cookies feature a pumpkin-infused dough gently wrapped around a sweet cream cheese center, rolled in a cinnamon-sugar coating, and baked to perfection with lightly cracked tops for an inviting texture and appearance.

Ingredients

Dough Ingredients

  • 3¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract

Cinnamon Sugar Coating

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Dash allspice

Instructions

  1. Prepare Dry Ingredients: Whisk together 3¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon freshly ground nutmeg in a medium bowl. Set aside this dry mixture.
  2. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat 1 cup unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until the mixture is fluffy, about 2-3 minutes.
  3. Add Pumpkin and Egg: Mix in ¾ cup pumpkin puree, then beat in 1 large egg followed by 2 teaspoons vanilla extract. Ensure all wet ingredients are fully incorporated.
  4. Combine with Dry Ingredients and Chill: Gradually add the prepared dry ingredients on low mixer speed just until combined to form the dough. Cover and chill the dough in the refrigerator for one hour to firm up.
  5. Prepare Cream Cheese Filling: In a separate bowl, blend together 8 ounces softened cream cheese, ¼ cup granulated sugar, and 2 teaspoons vanilla extract until smooth and creamy. Chill this filling for one hour.
  6. Preheat Oven and Prepare Coating: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, combine ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and a dash of allspice to create the cinnamon sugar coating.
  7. Assemble Cookies: Take one tablespoon of the chilled cookie dough and flatten it into a pancake shape. Spoon about one teaspoon of the cream cheese filling into the center. Flatten another tablespoon of dough and place it over the cream cheese, pinch edges tightly to seal, then roll the cookie into a ball.
  8. Coat and Arrange: Roll each cookie ball in the cinnamon sugar coating until evenly covered. Place on prepared baking sheets, spacing at least 2 inches apart.
  9. Flatten Cookies: Using the bottom of a heavy glass or measuring cup, gently flatten each coated cookie dough ball to the desired thickness.
  10. Bake: Bake in the preheated oven for 10-15 minutes, or until the tops start to crack slightly and the cookies look set.
  11. Cool: Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure the cream cheese is properly softened for smooth filling consistency.
  • Do not overmix once the dry ingredients are added to avoid tough cookies.
  • Chilling the cookie dough and cream cheese filling helps keep the filling from leaking during baking.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Feel free to add a sprinkle of coarse sugar on top before baking for extra sparkle.
  • For a dairy-free option, substitute cream cheese and butter with plant-based alternatives.

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