Pumpkin Cheesecake Snickerdoodles
Soft and chewy cookies filled with a creamy cheesecake center, perfect for the fall season.
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.
Notes
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 include ensuring butter is at room temperature and chilling dough to prevent excessive spreading.