Print

Creamy Pumpkin Cheesecake Snickerdoodle Cookies

Pumpkin cheesecake snickerdoodle cookies - featured image
Print Recipe

Soft, spiced pumpkin snickerdoodle cookies with a creamy cheesecake center and a cinnamon-sugar coating. These easy fall cookies are perfect for gatherings, gifting, or cozy nights in.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree (not pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Make the cheesecake filling: In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy (about 1-2 minutes). Scoop out 20 small teaspoon-sized dollops onto a parchment-lined plate and freeze while you prep the dough.
  2. Mix the cookie dough: In a large bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside. In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add pumpkin puree, egg, and vanilla extract; mix until just combined. Gradually add dry ingredients to wet, stirring with a spatula until a soft dough forms. If dough is sticky, chill for 20 minutes.
  3. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Mix granulated sugar and cinnamon in a small bowl for the coating.
  4. Shape the cookies: Scoop out 1 1/2 tablespoons dough per cookie. Flatten each ball gently in your palm, place a frozen cheesecake dollop in the center, and wrap dough around it, sealing edges. Roll in cinnamon sugar until well-coated. Place on baking sheet, spaced 2 inches apart.
  5. Bake for 12-14 minutes, until edges are set but centers look slightly underdone. Let cool on sheet for 5 minutes, then transfer to wire rack.
  6. Let cookies cool completely before serving, so the cheesecake centers set.

Notes

Keep cheesecake filling cold for easy shaping. Chill dough if sticky. Seal edges well to prevent filling from leaking. For gluten-free or dairy-free, substitute flour and dairy products as needed. Cookies can be made ahead, stored at room temperature for 3 days, refrigerated for a week, or frozen for up to 2 months.

Nutrition

Keywords: pumpkin, cheesecake, snickerdoodle, cookies, fall baking, autumn dessert, cinnamon, cream cheese, easy cookies, holiday treats

Find it online: https://avabake.com/creamy-pumpkin-cheesecake-snickerdoodle-cookies-easy-fall-baking-recipe/