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Pumpkin Cheesecake Snickerdoodles

A delightful twist on classic snickerdoodles, these cookies feature a creamy pumpkin cheesecake filling that captures the essence of fall.

Ingredients

Scale
  • 4 ounces cream cheese (soft)
  • 2 tbsp granulated sugar
  • ½ tsp vanilla
  • ½ cup butter (room temperature)
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • ⅓ cup pumpkin puree (blotted to become ¼ cup)
  • 1 large egg yolk (room temperature)
  • 2 tsp vanilla
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar (for rolling)
  • 1 tsp cinnamon (for rolling)
  • 1 tsp pumpkin pie spice (for rolling)

Instructions

  1. In a small bowl, mix together the cream cheese, 2 tbsp granulated sugar, and ½ tsp vanilla until smooth. Scoop into 11 small balls and freeze for 30 minutes.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. Measure out ⅓ cup of pumpkin puree and blot it on a paper plate with paper towels until you achieve around ¼ cup of firm pumpkin puree.
  4. In a stand mixer, combine room temperature butter, brown sugar, and ⅓ cup granulated sugar. Mix until creamy. Add the pumpkin, egg yolk, and 2 tsp vanilla and mix until combined.
  5. In a separate bowl, whisk together the flour, baking soda, salt, 1 tsp pumpkin pie spice, and ½ tsp cinnamon. Gradually add to the wet ingredients and mix until just combined.
  6. Prepare the sugar coating by mixing together the ¼ cup granulated sugar, 1 tsp cinnamon, and 1 tsp pumpkin pie spice.
  7. Scoop 3 tbsp of cookie dough, flatten it, place one frozen cheesecake ball in the center, and roll it into a ball coated in the sugar mixture.
  8. Place cookie balls on baking sheets, spacing them apart, and bake for 12–14 minutes.
  9. Cool completely on a wire rack before serving.

Notes

These cookies are best enjoyed fresh and can be stored in an airtight container for up to 3 days.

Nutrition

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