Dessert, Sweets

Pumpkin Cheesecake Snickerdoodle

I have been seeing pumpkin snickerdoodles everywhere right now and I couldn’t wait to make them. I love anything that has to do with pumpkin. But then I stumbled upon pumpkin snickerdoodles stuffed with a surprise cream cheese filling. Life doesn’t get better than that!

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It’s been almost 2 weeks I have been MIA. I came down with a cold last week and was unable to spend much time in the kitchen. I was having a bit of a creative block… dry spell. So I rested, slept, watched movies and thought up all of the wonderful things I could make with pumpkin. These cookies were the first thing I thought of and thus the first thing I made when I felt well enough to get back in the kitchen. They are sweet, moist and filled with cream cheese. It might just be my favorite cookie so far.

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The smell of spices and pumpkin filled my house while I was baking these. I immediately had to try one. It baked so perfectly and as soon as I bit into it, the soft cream cheese layer was inside. Seriously my mind was blowing into a million pieces.

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Here’s how you can make it:

Ingredients:

  • 3¾ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract

Cream Cheese Filling:

  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract

Cinnamon-sugar coating:

  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • pinch of pumpkin spice

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Method:

  • In a bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.

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  • Beat together the butter granulated sugar & brown sugar until fluffy about 2-3 minutes.
  • Blend in pumpkin puree, egg and then add vanilla.
  • Add dry ingredients in 3 batches until combined. Use a wooden spatula to combine the cookie dough.
  • Cover and chill dough for an hour.

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Cream Cheese Filling:
  • Blend the cream cheese, sugar, and vanilla together.
  • Chill for one hour.

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Cinnamon-sugar coating:

  • Combine the sugar and spices in a bowl, set aside.

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To make the cookies:
  • Preheat the oven to 350 degrees and line baking sheets with a silicon liner or parchment paper
  • Take two tablespoons of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in the center. Form the cookie around the filling and roll it into a ball.
  • Roll the dough ball in the cinnamon-sugar coating and place on the prepared baking sheet.
  • Repeat until the dough is over.
  • Bake for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack.

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Pumpkin Cheesecake Snickerdoodle

pumpkin snickerdoodles stuffed with a surprise cream cheese filling. Life doesn’t get better than that!


Yield: 24 cookies


Ingredients:

  • 3¾ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract

Cream Cheese Filling:

  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract

Cinnamon-sugar coating:

  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • pinch of pumpkin spice

Method:

  • In a bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.
  • Beat together the butter granulated sugar & brown sugar until fluffy about 2-3 minutes.
  • Blend in pumpkin puree, egg and then add vanilla.
  • Add dry ingredients in 3 batches until combined. Use a wooden spatula to combine the cookie dough.
  • Cover and chill dough for an hour
Cream Cheese Filling:
  • Blend the cream cheese, sugar, and vanilla together.
  • Chill for one hour.

Cinnamon-sugar coating:

  • Combine the sugar and spices in a bowl, set aside.
To make the cookies:
  • Preheat the oven to 350 degrees and line baking sheets with a silicon liner or parchment paper
  • Take two tablespoons of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in the center. Form the cookie around the filling and roll it into a ball.
  • Roll the dough ball in the cinnamon-sugar coating and place on the prepared baking sheet.
  • Repeat until the dough is over.
  • Bake for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack.

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21 thoughts on “Pumpkin Cheesecake Snickerdoodle

  1. Sorry to hear you were sick. But, I’m glad that you are feeling better. These cookies look incredible and delicious. My family loves snickerdoodle cookies and the pumpkin addition is perfect for this season. Thanks for sharing.

    Like

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