Why Make This Recipe
Pumpkin Cheesecake Snickerdoodles combine the warm flavors of fall with a cream cheese surprise inside. These cookies bring a delicious twist to the classic snickerdoodle recipe, making them perfect for any autumn gathering or holiday celebration. The mixture of pumpkin and spices gives them a comforting taste, while the creamy filling adds a delightful texture. Whether you enjoy them with a cup of coffee or share them with friends, these cookies are sure to impress.
How to Make Pumpkin Cheesecake Snickerdoodles
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
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash allspice
Directions:
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a mixer with a paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until fluffy (about 2-3 minutes).
- Blend in the pumpkin puree, then beat in the egg, and add the vanilla extract. Slowly add the dry ingredients on low speed until just combined. Cover the dough and chill for an hour.
- For the cream cheese filling, blend the softened cream cheese, ¼ cup granulated sugar, and 2 teaspoons vanilla extract together. Chill for one hour.
- Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
- In a small bowl, mix together ½ cup granulated sugar, cinnamon, ginger, and a dash of allspice for the coating. Set aside.
- To assemble the cookies, take a tablespoon of cookie dough and flatten it. Place a teaspoon of cream cheese filling in the center. Form another tablespoon of dough into a flat shape and place it on top of the cream cheese. Pinch the edges together to seal it and roll into a ball. Roll the ball in the cinnamon sugar coating and place on the prepared baking sheet, about 2 inches apart.
- Repeat until all the dough is used. Flatten each cookie ball slightly with a heavy glass or measuring cup.
- Bake for 10-15 minutes, or until the tops begin to crack. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy!
How to Serve Pumpkin Cheesecake Snickerdoodles
Serve Pumpkin Cheesecake Snickerdoodles warm or at room temperature. They are delicious on their own or paired with a warm drink, such as apple cider or coffee. You can also arrange them neatly on a plate and serve them at parties, holiday gatherings, or potlucks.
How to Store Pumpkin Cheesecake Snickerdoodles
To store your Pumpkin Cheesecake Snickerdoodles, place them in an airtight container. They can last at room temperature for up to a week. If you want to keep them fresher for longer, you can refrigerate them, and they will stay good for about 2 weeks. You can also freeze the cookies for up to 3 months; just make sure to wrap them well to prevent freezer burn.
Tips to Make Pumpkin Cheesecake Snickerdoodles
- Make sure your butter is at room temperature for easy mixing.
- Use pure pumpkin puree for the best flavor.
- Chill the dough and cream cheese filling to make them easier to work with.
- Don’t skip the cinnamon sugar coating; it adds a lovely sweetness and spice.
- Watch the cookies closely while baking to avoid overcooking.
Variation
For a chocolate twist, you can add chocolate chips to the cookie dough. You can also try adding nuts or a different spice, like cloves, to change the flavor profile.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well cooked and drained to remove excess moisture.
Can I use pumpkin pie spice instead of individual spices?
Absolutely! You can substitute pumpkin pie spice for the cinnamon, nutmeg, and ginger for a quick and easy option.
Can I make these cookies ahead of time?
Yes, you can prepare the dough and filling a day in advance and keep them covered in the refrigerator. Bake the cookies when you’re ready to serve.
