These Pumpkin Cheesecake Snickerdoodle Cookies are a mouthwatering treat! They combine the cozy taste of pumpkin spice with a creamy cheesecake center, all wrapped in soft, chewy cookie goodness.
Honestly, it’s like a hug for your taste buds! I love how these cookies are perfect for sharing or just sneaking a few for myself. The pumpkin spice will make your kitchen smell amazing!
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree for the best flavor. If it’s unavailable, you can substitute with mashed sweet potatoes, but it will change the flavor slightly.
Butter: Unsalted butter is preferred, but if you only have salted, just reduce the extra salt in the recipe. I love using real butter for that rich taste!
Flours: All-purpose flour works perfectly, but if you’re looking for gluten-free options, consider using a 1:1 baking flour substitute. It’s important to check that it’s also suitable for cookies.
Cream Cheese: Make sure the cream cheese is very soft for easy mixing. If you’re lactose intolerant, you can use dairy-free cream cheese alternatives—it won’t completely lose the creaminess!
How Do You Get the Cheesecake Filling Wrapped Perfectly?
Wrapping the cream cheese filling inside the pumpkin cookie dough is key to getting that delightful surprise in each bite. Follow these steps for a smooth process:
- After chilling the cream cheese mixture, scoop it into small balls (about 1 teaspoon). This will help it fit perfectly.
- When you’re ready to form the cookies, take about 2 tablespoons of the cookie dough and flatten it in your palm.
- Place a cream cheese ball in the center, then carefully fold the dough around, sealing it well. This prevents any spillage during baking!
- Shape it back into a ball gently to ensure it’s smooth. It might take practice, but you’ll get it!
This technique is straightforward and will result in cookies bursting with flavor from the creamy filling inside. Happy baking!
How to Make Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For the Pumpkin Snickerdoodle Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delightful cookie recipe takes about 1 hour to prepare, plus an additional hour to chill the dough. When baked, they spend about 12-15 minutes in the oven. You’ll have a wonderful batch of cookies ready in about 2 hours!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract until it’s smooth and creamy. Place this mixture in the refrigerator while you make the cookie dough; this will help it firm up a bit.
2. Make the Pumpkin Snickerdoodle Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Once combined, add in the pumpkin puree, the egg, and vanilla extract. Mix everything until it’s well-blended.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, nutmeg, and ginger. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Don’t overmix; it’s okay if the dough is a bit soft!
4. Chill the Dough:
Cover the cookie dough with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling the dough will make it easier to form the cookies later on.
5. Preheat the Oven:
Set your oven to 350°F (175°C) and line your baking sheets with parchment paper while you wait for the dough to chill.
6. Prepare the Cinnamon Sugar Coating:
In a small bowl, combine the 1/4 cup granulated sugar with 1 tablespoon ground cinnamon to make your cinnamon sugar mixture.
7. Shape the Cheesecake Filling:
Take your chilled cheesecake filling from the fridge and scoop it out to roll into small balls (about 1 teaspoon sized). Place these balls back in the refrigerator to stay firm while you prepare the cookies.
8. Assemble the Cookies:
Take about 2 tablespoons of the pumpkin dough and flatten it into a disk in your palm. Place one of the cream cheese balls in the center, and carefully fold the dough around it, sealing it well. Form the dough back into a smooth ball.
9. Coat with Cinnamon Sugar:
Roll each filled dough ball in the cinnamon sugar mixture until it’s completely coated. This adds that delicious, sweet touch on the outside!
10. Bake the Cookies:
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops start to crackle slightly. The centers should still be soft.
11. Cool the Cookies:
Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Serve and Enjoy:
Your Pumpkin Cheesecake Snickerdoodle Cookies are now ready to be enjoyed! Grab a glass of milk or a cup of coffee, and indulge in these cozy, delicious treats.
These cookies blend the warm spices of snickerdoodles with luscious pumpkin and a creamy cheesecake center, making them irresistible! They’re perfect for fall gatherings or whenever you want a sweet, comforting snack!
Can I Use Store-Bought Pumpkin Puree Instead of Homemade?
Absolutely! Just make sure to select 100% pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices. It’s a convenient option and works perfectly in this recipe!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you need them to last longer, place them in the refrigerator for up to a week. Just note that they might lose a bit of their softness!
Can I Freeze These Cookies?
Yes, you can freeze the unbaked cookie dough balls! Just roll them and coat in cinnamon sugar, then place them on a baking sheet to freeze. Once solid, transfer them to a freezer-safe bag. You can bake them directly from the freezer; just add a couple of extra minutes to the baking time!
What If I Don’t Have Cream of Tartar?
No problem! You can substitute it with an equal amount of baking powder instead, as it helps provide the same leavening effect. Just remember to reduce the baking soda slightly if using baking powder!