Fall is in the air, and there’s nothing quite like the comforting flavors of pumpkin and spice to celebrate the season. Combine that with the delightful taste of a cheesecake filling, and you get the perfect treat: Pumpkin Cheesecake Snickerdoodles! These cookies are soft, chewy, and bursting with flavor, making them a fantastic addition to your autumn baking lineup.
Why Make This Recipe
If you love pumpkin and cheesecake, this recipe is for you! Pumpkin Cheesecake Snickerdoodles not only showcase the warm, cozy flavors of fall, but they also bring a fun twist to classic cookies. The combination of spiced cookies with a creamy cheesecake filling will impress your family and friends. They’re perfect for sharing at gatherings, enjoying with a cup of coffee, or simply indulging in at home. Plus, they are fun and easy to make!
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 butter, granulated sugar, and brown sugar on medium-high speed until fluffy (about 2-3 minutes).
- Mix in the pumpkin puree, followed by the egg and vanilla extract. Gradually add the dry ingredients on low speed until just combined. Cover and chill the dough for one hour.
- While the dough chills, prepare the cream cheese filling. Blend the cream cheese, ¼ cup granulated sugar, and 2 teaspoons vanilla extract, then chill for one hour.
- Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a small bowl, mix ½ cup granulated sugar, cinnamon, ginger, and allspice for the coating. Set aside.
- To assemble the cookies, take a tablespoon of dough, flatten it into a pancake, and place a teaspoon of cream cheese filling in the center. Cover with another tablespoon of flattened dough, pinching the edges to seal.
- Roll the filled cookie into a ball and coat it in the cinnamon-sugar mixture. Place the cookies on the prepared baking sheet, spacing them 2 inches apart.
- Flatten each cookie slightly using a heavy-bottomed glass. Bake for 10-15 minutes or until the tops crack.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!
How to Serve Pumpkin Cheesecake Snickerdoodles
These cookies are great on their own but can also be served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat. They are wonderful for dessert at dinner parties or cozy gatherings with family and friends.
How to Store Pumpkin Cheesecake Snickerdoodles
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag and enjoy them within 1-2 months.
Tips to Make Pumpkin Cheesecake Snickerdoodles
- Make sure the butter is at room temperature for easier mixing.
- Chill the dough well; this helps keep the cookies from spreading too much when baking.
- Experiment with different spices in the coating for a unique flavor twist.
Variation
You can switch up the cream cheese filling by adding chocolate chips or using flavored cream cheese, like pumpkin spice, for an even richer taste.
FAQs
1. Can I make these cookies ahead of time?
Yes! You can make the dough and cream cheese filling ahead of time, store them in the fridge, and bake the cookies when you’re ready.
2. What can I substitute for pumpkin puree?
If you don’t have pumpkin puree, you can use butternut squash puree or even sweet potato puree as a substitute.
3. Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Just be sure to use a blend designed for baking.
Pumpkin Cheesecake Snickerdoodles
Ingredients
For the Cookie Dough
- 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
For the Cream Cheese Filling
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
For the Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash allspice
Instructions
Preparation of the Dough
- 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 butter, granulated sugar, and brown sugar on medium-high speed until fluffy (about 2-3 minutes).
- Mix in the pumpkin puree, followed by the egg and vanilla extract.
- Gradually add the dry ingredients on low speed until just combined.
- Cover and chill the dough for one hour.
Preparation of the Filling
- While the dough chills, prepare the cream cheese filling. Blend the cream cheese, ¼ cup granulated sugar, and 2 teaspoons vanilla extract, then chill for one hour.
Baking the Cookies
- Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a small bowl, mix ½ cup granulated sugar, cinnamon, ginger, and allspice for the coating. Set aside.
- To assemble the cookies, take a tablespoon of dough, flatten it into a pancake, and place a teaspoon of cream cheese filling in the center.
- Cover with another tablespoon of flattened dough, pinching the edges to seal.
- Roll the filled cookie into a ball and coat it in the cinnamon-sugar mixture.
- Place the cookies on the prepared baking sheet, spacing them 2 inches apart.
- Flatten each cookie slightly using a heavy-bottomed glass.
- Bake for 10-15 minutes or until the tops crack.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
