Description
These Pumpkin Cheesecake Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. Soft, chewy pumpkin-spiced cookies are filled with a creamy vanilla bean cheesecake center and coated in a warm cinnamon-sugar blend. Perfect for fall baking or any time you want a cozy, flavorful treat.
Ingredients
Dry Ingredients
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Cookie Dough
- 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 bean paste
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons vanilla bean paste
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash of allspice
Instructions
- Mix Dry Ingredients: Whisk together 3¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon ground cinnamon in a medium bowl, then set aside.
- Cream Butter and Sugars: In a mixer fitted with a paddle attachment, beat 1 cup unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until the mixture is fluffy, about 2 to 3 minutes.
- Add Pumpkin and Egg: Blend ¾ cup pumpkin puree into the butter-sugar mixture, then beat in 1 large egg followed by 2 teaspoons vanilla bean paste. Gradually add the dry ingredients on low speed and mix just until combined.
- Chill Dough: Cover the dough and chill it in the refrigerator for one hour to firm up.
- Prepare Cream Cheese Filling: In a separate bowl, blend 8 ounces softened cream cheese with ¼ cup granulated sugar and 2 teaspoons vanilla bean paste until smooth. Chill this filling for one hour as well.
- Preheat Oven and Prepare Coating: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and a dash of allspice for the coating.
- Assemble Cookies: Take a tablespoon of chilled cookie dough and flatten it into a small pancake. Place about a teaspoon of the chilled cream cheese filling in the center. Shape another tablespoon of dough into a flat pancake and place it on top, pinching edges tightly to seal in the cream cheese. Roll the filled dough ball in the cinnamon sugar coating. Place on prepared baking sheet spaced about 2 inches apart.
- Form Remaining Cookies: Repeat the assembly process until all dough is used. Flatten each rolled dough ball gently with a heavy-bottomed glass or measuring cup to form the cookie shape.
- Bake: Bake cookies for 10 to 15 minutes or until the tops begin to crack and the edges set. Remove from oven and let cool on the baking sheet for 5 minutes.
- Cool and Serve: Transfer cookies to a wire rack to cool completely. Enjoy these festive, creamy-filled pumpkin snickerdoodles!
Notes
- Make sure the cream cheese is softened for smooth filling.
- Keep the dough and cream cheese filling chilled to make assembly easier and to maintain cookie shape.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
- Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a stronger pumpkin flavor, consider adding a pinch of nutmeg or cloves to the dry ingredients.
