Go Back
–+ servings
pumpkin flavored cheesecake cookies

Pumpkin Cheesecake Snickerdoodles

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
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
  

  • 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!