Name: Pumpkin Cheesecake Snickerdoodles Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon cream of tartar; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon pumpkin pie spice; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; ½ cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 4 oz cream cheese, softened; ¼ cup powdered sugar; 2 tablespoons granulated sugar (for rolling); 1 tablespoon cinnamon (for rolling)

Ingredients

2 ¾ cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 cup unsalted butter, softened

1 ½ cups granulated sugar

½ cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

4 oz cream cheese, softened

¼ cup powdered sugar

2 tablespoons granulated sugar (for rolling)

1 tablespoon cinnamon (for rolling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.

Step 3: In a large bowl, cream the softened butter and 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.

Step 4: Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until well combined.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

Step 6: In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth to make the filling.

Step 7: Take about 2 tablespoons of cookie dough, flatten it in your hand, and place a teaspoon of the cream cheese filling in the center. Wrap the dough around the filling, sealing the edges, then roll into a ball.

Step 8: Combine 2 tablespoons granulated sugar and 1 tablespoon cinnamon in a small bowl. Roll each cookie ball in the cinnamon-sugar mixture and place on the prepared baking sheet.

Step 9: Bake for 10-12 minutes, or until edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

If the dough is sticky, chill it in the refrigerator for 30 minutes to make shaping easier.

Don’t overfill the cookies with cream cheese to prevent bursting during baking.

Space cookies at least 2 inches apart to ensure even baking and spreading.

Increase the pumpkin pie spice for a more intense fall flavor.

Try mascarpone cheese instead of cream cheese for a richer filling.

Use a cookie scoop to make evenly sized cookies for consistent baking.

Substitute gluten-free flour and dairy-free cream cheese as needed for dietary restrictions, noting this may alter texture or flavor.

Storage

Store the Pumpkin Cheesecake Snickerdoodles in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh. You can freeze the unbaked cookie dough balls for up to 3 months; thaw before rolling in cinnamon sugar and baking. To enjoy warm cookies, microwave individual ones for 10-15 seconds.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking blend. The texture might be slightly different, but they will still be delicious.