Pumpkin Cheesecake Snickerdoodles

Imagine the delightful aroma of cinnamon and nutmeg wafting through your kitchen as you bake these Pumpkin Cheesecake Snickerdoodles.

This recipe combines the cozy, comforting flavors of autumn with the creamy indulgence of cheesecake, all wrapped in a soft cookie shell.

As the cookies bake, the pumpkin and spices meld together to create a mouthwatering treat.

Ready to fill your home with warmth and flavor? Let’s bring these cookies to life!

Kitchen Tools Required

• 1 Stand mixer
• 2 Mixing bowls
• 1 Baking sheet
• 1 Parchment paper
• 1 Cookie scoop
• 1 Whisk
• 1 Spatula
• 1 Measuring cups and spoons set

Ingredients

• 1 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 1/2 cup Brown sugar, packed
• 3/4 cup Pumpkin puree
• 1 Large egg
• 2 teaspoons Vanilla extract
• 3 3/4 cups All-purpose flour
• 1 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground nutmeg
• 8 ounces Cream cheese, softened
• 1/4 cup Powdered sugar
• 2 tablespoons Granulated sugar
• 1 teaspoon Ground cinnamon

Cook & Prep Time

To efficiently manage your time while preparing and cooking Pumpkin Cheesecake Snickerdoodles, follow this timeline, which includes reading time, prep work, cooking activities, and resting time:

Timeline for Pumpkin Cheesecake Snickerdoodles

1. Reading Time: 5 minutes
   • Spend a few minutes reading through the entire recipe and instructions to familiarize yourself with the steps and guarantee you have all the necessary ingredients and equipment.
2. Prep Work: 20 minutes
   • Gather all your ingredients and equipment.
   • Preheat the oven to 350°F (175°C).
   • Line a baking sheet with parchment paper.
   • Soften the cream cheese and butter if not already done.
3. Dough Preparation: 15 minutes
   • Cream together the butter, granulated sugar, and brown sugar until light and fluffy using the stand mixer.
   • Add pumpkin puree, egg, and vanilla extract to the butter mixture and beat until well combined.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
   • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
4. Cream Cheese Filling: 5 minutes
   • In another bowl, beat together cream cheese and powdered sugar until smooth.
5. Assembly: 20 minutes
   • Use a cookie scoop to portion out dough and flatten slightly.
   • Add a teaspoon of cream cheese mixture in the center and wrap the dough around the cream cheese to enclose it completely.
   • Mix together granulated sugar and ground cinnamon for rolling.
   • Roll each cookie dough ball in the cinnamon-sugar mixture.
6. Resting Time: 30 minutes
   • If the dough is too soft, consider chilling it for easier handling.
7. Baking: 12 minutes
   • Place the cookies on the prepared baking sheet.
   • Bake for 10-12 minutes until edges are set.
8. Cooling: 10 minutes
   • Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add pumpkin puree, egg, and vanilla extract to the butter mixture and beat until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

In another bowl, beat together cream cheese and powdered sugar until smooth.

Use a cookie scoop to portion out dough and flatten slightly, then add a teaspoon of cream cheese mixture in the center.

Wrap the dough around the cream cheese to enclose it completely.

In a small bowl, mix together 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon.

Roll each cookie dough ball in the cinnamon-sugar mixture.

Place the cookies on the prepared baking sheet and bake for 10-12 minutes until edges are set.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Serving Tips

• Warm Apple Cider: Pair with warm apple cider for a cozy, autumnal treat.
• Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream for a delicious contrast of warm and cold.
• Spiced Latte: Complement the cookies with a spiced latte for a perfect fall flavor combination.
• Whipped Cream: Top with a dollop of whipped cream for added sweetness and texture.
• Caramel Drizzle: Drizzle with caramel sauce for an extra layer of indulgence.

Storage

To store Pumpkin Cheesecake Snickerdoodles, place them in an airtight container in the refrigerator for up to one week.

For longer storage, freeze the cookies for up to three months.

Freezing

To freeze Pumpkin Cheesecake Snickerdoodles, individually wrap each cooled cookie in plastic wrap.

Place them in an airtight container, and freeze.

Thaw at room temperature before serving.

Reheating

To reheat Pumpkin Cheesecake Snickerdoodles, use a microwave for 10-15 seconds.

Alternatively, you can use a preheated oven at 300°F (150°C) for 5 minutes.

This will help maintain their softness and flavor.

Final Thoughts

Pumpkin Cheesecake Snickerdoodles are a delightful twist on the classic cookie.

The combination of pumpkin and cheesecake creates a creamy, flavorful filling that complements the warm spices perfectly.

These cookies are ideal for fall gatherings or as a special treat any time of year.

They’re easy to make and sure to impress your friends and family.

Enjoy them with a cup of coffee or tea for a cozy dessert experience.

Frequently Asked Questions

Can I Substitute the Pumpkin Puree With Another Ingredient?

You can substitute pumpkin puree with applesauce or mashed sweet potatoes, keeping the moisture level consistent. Adjust spices if needed to complement the new flavor. Make certain the substitute isn’t too watery to maintain dough consistency.

How Do I Make the Cookies Gluten-Free?

To make the cookies gluten-free, replace all-purpose flour with a gluten-free flour blend. Confirm the blend contains xanthan gum for proper texture. Check all other ingredients for gluten-free certification to avoid cross-contamination.

What Can I Use Instead of Cream Cheese for the Filling?

You can substitute cream cheese with mascarpone for a similar texture and mild flavor. For a dairy-free option, try using a vegan cream cheese alternative. Adjust sweetness by incorporating a bit more powdered sugar if needed.

How Can I Make the Recipe Vegan?

To make the recipe vegan, substitute vegan butter for unsalted butter, use flax egg instead of a regular egg, replace cream cheese with cashew cream, and guarantee all sugars and pumpkin puree are vegan-certified. Adjust spices to taste.

Are There Any Flavor Variations for the Snickerdoodle Coating?

You can experiment with the snickerdoodle coating by incorporating ground ginger or cardamom for warmth. Try cocoa powder for a chocolatey twist or finely grated orange zest for a citrusy kick. Adjust sweetness to taste.

Pumpkin Cheesecake Snickerdoodles

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 2 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Equipment

• 1 Stand mixer
• 2 Mixing bowl
• 1 Baking sheet
• 1 Parchment paper
• 1 Cookie scoop
• 1 Whisk
• 1 Spatula
• 1 Measuring cups and spoons set

Ingredients

  

1x2x3x

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 3/4 cup pumpkin puree
• 1 egg large
• 2 teaspoon vanilla extract
• 3 3/4 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 8 ounce cream cheese softened
• 1/4 cup powdered sugar
• 2 tablespoon granulated sugar
• 1 teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Add pumpkin puree, egg, and vanilla extract to the butter mixture and beat until well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• In another bowl, beat together cream cheese and powdered sugar until smooth.
• Use a cookie scoop to portion out dough and flatten slightly, then add a teaspoon of cream cheese mixture in the center.
• Wrap the dough around the cream cheese to enclose it completely.
• In a small bowl, mix together 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon.
• Roll each cookie dough ball in the cinnamon-sugar mixture.
• Place the cookies on the prepared baking sheet and bake for 10-12 minutes until edges are set.
• Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, make sure the cream cheese filling is firm before wrapping with dough to prevent it from leaking out during baking. Adjust the amount of cinnamon to suit your preference, and consider chilling the dough for easier handling if it’s too soft.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.