Pumpkin Cheesecake Snickerdoodles
Delicious cookies that combine the warm flavors of pumpkin and spices with a creamy cheesecake filling, perfect for the holiday season.
Ingredients
For the cookies
- 3.75 cups All-purpose flour It’s the backbone of our cookies.
- 1.5 teaspoons Baking powder This is our leavener.
- 0.5 teaspoons Salt Enhances every flavor.
- 0.5 teaspoons Ground cinnamon A staple for that warm scent.
- 0.25 teaspoons Freshly ground nutmeg Adds depth and pizzazz.
- 1 cup Unsalted butter (at room temperature) Provides creamy richness.
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar Gives a caramel-like depth.
- 0.75 cup Pumpkin puree Avoid pumpkin pie filling.
- 1 Large Egg Binds the ingredients.
- 2 teaspoons Vanilla extract Use pure for best flavor.
For the cream cheese filling
- 8 ounces Cream cheese (softened) Provides a rich, tangy surprise.
- 0.25 cup Granulated sugar Sweetens the filling.
- 2 teaspoons Vanilla extract For flavor in the filling.
For the coating
- 0.5 cup Granulated sugar Brings the cookies to life.
- 1 teaspoon Ground cinnamon Adds snickerdoodle charm.
- 0.5 teaspoon Ground ginger Adds a little zing.
- 1 dash Allspice Optional for extra spice.
Instructions
Preparation
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a bowl. Set aside.
- In a mixer, beat the butter with granulated and brown sugars until light and fluffy (2-3 minutes).
- Add pumpkin puree, egg, and vanilla extract; mix until combined.
- Gradually add dry ingredients and mix until just combined.
- Chill the dough for one hour in the refrigerator.
- While dough chills, mix cream cheese, ¼ cup sugar, and 2 teaspoons vanilla until smooth. Chill for one hour.
Baking
- Preheat oven to 350°F (175°C). Line sheets with parchment paper.
- Mix ½ cup sugar, cinnamon, ginger, and allspice in a small bowl for coating.
- Flatten a tablespoon of cookie dough, place a teaspoon of filling in the center, cover with another flat dough hunk, and seal the edges. Roll into a ball.
- Roll in coating mixture and place on the baking sheet, spaced two inches apart.
- Flatten each ball slightly before baking. Bake for 10-15 minutes, until tops crack.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to a week. They improve with time and can be frozen for up to two months.