These Pumpkin Cheesecake Snickerdoodle Cookies are a fun twist on a classic treat! They combine creamy pumpkin cheesecake with warm, cinnamon sugar flavors.
Honestly, who could resist these soft and chewy cookies? They’re perfect for sharing, or just keeping all to yourself—no judgment here! 😄
I love how easy they are to make, and they fill the kitchen with the sweetest smell. Plus, they look so cute on a plate! Enjoy with a cup of tea or coffee for a cozy snack!
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and flavor. If you’re out, unsweetened applesauce works nicely instead. Just be aware it might change the texture a bit.
Flour: All-purpose flour is used here, but you can substitute with a gluten-free blend if needed. Just check that the blend has a binding agent.
Cream Cheese: It makes the filling rich and creamy. If you’re dairy-free, try using a plant-based cream cheese alternative that melts well.
Spices: The recipe calls for cinnamon, ginger, nutmeg, and optional cloves. Feel free to mix and match! You can reduce spices if you prefer a milder flavor, or add pumpkin spice mix for a one-stop option.
How Do I Get the Cheesecake Filling Nice and Smooth?
Getting a smooth cheesecake filling is crucial for these cookies. To start, ensure your cream cheese is fully softened—at room temperature, it blends much better.
- Beat the cream cheese on its own first, so it breaks down nicely.
- Add the sugar gradually while mixing. This helps incorporate air, making it lighter.
- Finally, add the vanilla extract. Mix until everything is creamy and lump-free.
Remember, using an electric mixer can make this process easier, giving you that perfect consistency!
How to Make Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For the Pumpkin Snickerdoodle Dough:
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ⅓ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes to prepare, and then you’ll need 10-12 minutes for baking. After baking, allow another 10 minutes for cooling on the baking sheet, plus additional time on a wire rack. In total, set aside about 1 hour for everything from start to finish!
Step-by-Step Instructions:
1. Make the Cheesecake Filling:
Start by beating the softened cream cheese in a small bowl with the granulated sugar and vanilla extract until it’s nice and smooth. Set this creamy mixture aside for later!
2. Prepare the Dough:
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). This will ensure that your cookies have great flavor!
3. Mix the Wet Ingredients:
In a large bowl, use a mixer to cream the softened butter along with the granulated sugar and brown sugar until it looks light and fluffy. Once it’s fluffy, mix in the pumpkin puree, egg, and vanilla extract until fully combined.
4. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet mixture, mixing until everything is just combined. Don’t overmix—your dough will be soft and that’s exactly what you want!
5. Preheat the Oven:
While preparing your cookies, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or use silicone baking mats to make cleanup easy.
6. Make the Cinnamon Sugar Coating:
In a small bowl, mix together the ¼ cup of sugar and 1 tablespoon of cinnamon. This will give your cookies that delightful snickerdoodle flavor!
7. Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center of the dough.
8. Seal Your Cookies:
Take another 2 tablespoons of dough and flatten it to cover the cheesecake filling. Gently seal the edges around the filling and shape the dough into a ball. This keeps the yummy filling hidden inside!
9. Roll in Cinnamon Sugar:
Roll the dough ball in your cinnamon sugar mixture, making sure to coat it well for that delicious, sweet crust.
10. Bake the Cookies:
Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each one. Bake them in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
11. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
12. Enjoy!
Now it’s time to enjoy these delicious Pumpkin Cheesecake Snickerdoodle Cookies! With their soft consistency and creamy center, they’re the perfect fall treat to share (or keep all to yourself!).
Happy baking! 🎃✨
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling is pre-sweetened and spiced, which can alter the flavor and sweetness of your cookies. Stick with pure pumpkin puree for the best results!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just keep it in an airtight container. When ready to bake, let it sit at room temperature for about 15 minutes to soften slightly before scooping.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them! Place the cooled cookies in a freezer-safe container, separating layers with parchment paper, and they’ll stay good for up to 3 months.
Can I Use a Different Filling?
Yes! Get creative with the cheesecake filling! Cream cheese mixed with chocolate or flavored extract can be a fun twist. Just ensure whatever you use pairs well with the pumpkin flavor!
