Looking for the perfect fall cookie to impress your friends and family? Look no further than our Pumpkin Cheesecake Snickerdoodles! These soft, delightful cookies are filled with a tangy cream cheese surprise that will leave everyone asking for the recipe. Perfect for cozy nights in or sharing at your next gathering!
Prep Time:
30 minutes
Cook Time:
12 minutes
Chill Time:
1 hour
Total Time:
1 hour 42 minutes
Yields:
18 Cookies
Ingredients
For the Dough:
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- ⅓ teaspoon ground cinnamon
- ⅛ teaspoon freshly ground nutmeg
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ⅓ cup light brown sugar
- ½ cup pumpkin puree
- 1 large egg
- 1½ teaspoons vanilla extract
For the Cream Cheese Filling:
- 6 ounces cream cheese, softened
- 3 tablespoons sugar
- 1½ teaspoons vanilla extract
For the Cinnamon-Sugar Coating:
- ⅓ cup granulated sugar
- ⅔ teaspoon ground cinnamon
- ⅓ teaspoon ground ginger
- A dash of allspice
Instructions
Step 1: Prep the Dough
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
Using a mixer with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes, until the mixture is light and fluffy. Blend in the pumpkin puree, followed by the egg, and finish by adding the vanilla extract. Gradually add the dry ingredients, mixing on low speed just until combined. Cover the dough and refrigerate for at least one hour.
Step 2: Make the Cream Cheese Filling
In a separate bowl, blend the softened cream cheese, sugar, and vanilla until smooth. Refrigerate for an hour to firm up.
Step 3: Cinnamon-Sugar Coating
While the dough and filling chill, mix together the sugar, cinnamon, ginger, and allspice in a small bowl. This coating will add that signature snickerdoodle flavor and a little extra crunch!
Step 4: Assemble the Cookies
Preheat your oven to 350°F and line your baking sheets with parchment paper. Grab a tablespoon of cookie dough and flatten it in your hands to form a small pancake shape. Place a teaspoon of the chilled cream cheese filling in the center.
Take another tablespoon of cookie dough, flatten it into a pancake, and place it over the cream cheese filling. Pinch the edges to seal the cream cheese in, then roll the dough into a smooth ball.
Roll each cookie ball in the cinnamon-sugar coating and place on the prepared baking sheet about 2 inches apart. Repeat until all the dough is used.
Step 5: Bake
Using the bottom of a glass or measuring cup, gently flatten each cookie ball slightly. Bake for 10-15 minutes, until the tops of the cookies start to crack. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Final Touch
Once cooled, these Pumpkin Cheesecake Snickerdoodles are ready to be enjoyed. Whether you savor them with warm cider or bring them to a fall party, these cookies are sure to become a seasonal favorite.
Enjoy this recipe? Be sure to follow us at Lo+Mo for more cozy fall inspiration, from home décor tips to the best seasonal entertaining ideas!
Happy baking! 🍁
Lo+Mo 
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