These Pumpkin Cheesecake Snickerdoodle Cookies are soft, spicy, and filled with creamy goodness. The mix of pumpkin and cream cheese makes them wonderfully special!
Honestly, what’s better than a cookie that’s part cheesecake? They’re a hit with everyone! I love baking a batch to share during cozy fall nights with friends. 🍂🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is great for this recipe. If you’re avoiding dairy, use a dairy-free alternative like coconut oil or plant-based butter that measures 1:1.
Pumpkin Puree: Canned pumpkin puree is best, as it’s smooth and easy to work with. If you have fresh pumpkin, you can roast and puree it, but it may be slightly more watery. Just make sure to drain it well!
Flour: All-purpose flour is standard here. If you want a gluten-free version, replace it with a blend designed for baking, ensuring it includes xanthan gum for texture.
Cream Cheese: Full-fat cream cheese gives the best flavor and texture. If you’re looking for lighter options, I’ve had success with Neufchâtel cheese, which has less fat but still tastes great!
Cinnamon & Spices: The blend of spices adds warmth! Feel free to adjust based on your taste, or use pumpkin pie spice as a shortcut. It works wonders!
How Do I Ensure My Cookies Stay Soft and Chewy?
The secret to soft and chewy cookies is in the dough and baking time. Chilling the dough helps it firm up, preventing spreading too much while baking. Here’s how to keep them soft:
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until combined. Overmixing can make them tough.
- **Watch the Bake Time:** Pull them out of the oven when the edges are just golden and the centers still look slightly underbaked. They’ll firm up as they cool.
- **Store Properly:** Once cooled, store them in an airtight container. Adding a slice of bread can keep them softer for longer.
With these tips and ingredients, you’ll have delicious Pumpkin Cheesecake Snickerdoodle Cookies that are sure to be a hit! Happy baking! 🥄🍂
Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For the Pumpkin Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious recipe will take about 20 minutes to prepare, plus 30 minutes for chilling. You’ll bake the cookies for about 12 to 14 minutes. In total, expect to spend around 1 hour, including cooling time!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
First, grab a medium bowl and beat the softened cream cheese until it’s nice and smooth. Add the granulated sugar and vanilla extract to the bowl, and mix everything together until it’s creamy and well combined. Set this yummy filling aside while you work on the cookie dough.
2. Make the Pumpkin Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light. Then, stir in the pumpkin puree and vanilla extract until everything is well combined. In a separate bowl, whisk together the dry ingredients: flour, baking soda, cream of tartar, salt, and all the spices. Slowly add the dry ingredients to the wet ingredients, stirring until you form a soft dough. Pop this dough in the refrigerator to chill for at least 30 minutes; this helps it firm up!
3. Preheat the Oven and Prepare Coating:
Preheat your oven to 350°F (175°C) so it’s ready for baking. While it’s heating up, line your baking sheets with parchment paper. In a small bowl, mix together the sugar and cinnamon for the coating.
4. Assemble the Cookies:
Time to get assembling! Scoop about 2 tablespoons of the pumpkin dough and flatten it into a disc shape. Next, take about 1 tablespoon of the cheesecake filling and roll it into a small ball. Place this cheesecake ball in the center of the pumpkin dough disc. Carefully fold the dough around the cheesecake ball and pinch it closed, making sure it’s sealed well. Once sealed, roll the entire dough ball in the cinnamon sugar mixture until coated.
5. Bake the Cookies:
Place your coated cookie dough balls on the prepared baking sheets, giving them about 2 inches of space between each one. Bake for about 12 to 14 minutes, or until the cookies are set and slightly golden around the edges. Once done, let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
6. Serve and Enjoy:
Once your cookies are cool, they’re ready to be served! Enjoy these delicious Pumpkin Cheesecake Snickerdoodle Cookies with a glass of milk or your favorite fall drink. If you have any leftovers, store them in an airtight container for up to 4 days (refrigeration is recommended because of the cream cheese filling).
These cookies are not just a treat but a delightful combination of soft pumpkin goodness with a creamy center, all wrapped in a delicious cinnamon sugar crust. Perfect for sharing—or indulging all on your own!
Can I Use a Different Type of Cheese for the Filling?
While cream cheese provides the best flavor and texture, you can use mascarpone cheese as a substitute. It’ll give you a similar creamy filling, but be aware that mascarpone is richer and may alter the flavor slightly.
What Should I Do If My Dough is Too Sticky?
If your dough feels too sticky to handle, try chilling it for an additional 15-20 minutes in the refrigerator. You can also dust your hands and the work surface with a little flour to make it easier to roll and seal the cookie dough.
Can I Make These Cookies Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make sure the blend contains xanthan gum or a similar binding agent to help maintain the cookie’s texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want them to stay fresher longer, place them in the refrigerator, especially because of the cream cheese filling.
