As the crisp air of fall settles in, there’s nothing quite like indulging in warm, cozy treats that celebrate the season’s flavors. Enter our Pumpkin Cheesecake Snickerdoodles — a delightful fusion of two beloved desserts.
These cookies bring together the soft, spiced goodness of classic snickerdoodles with the rich, creamy texture of pumpkin cheesecake, creating a bite-sized autumnal masterpiece. Perfect for holiday gatherings, afternoon tea, or just a sweet pick-me-up, these cookies offer a unique twist that’s sure to impress your family and friends.
Imagine biting into a cinnamon-sugar coated cookie with a luscious pumpkin cheesecake center that melts in your mouth. Whether you’re a pumpkin lover or a cheesecake fan, this recipe beautifully balances both flavors with a soft, chewy texture.
Ready to bring a little autumn magic to your kitchen? Let’s dive right into making these irresistible Pumpkin Cheesecake Snickerdoodles!
Why You’ll Love This Recipe
This recipe combines the best of both worlds: the nostalgic charm of snickerdoodles and the rich decadence of pumpkin cheesecake. Here’s why it will quickly become a favorite:
- Unique flavor combination: The spices in the cookie complement the creamy pumpkin cheesecake filling perfectly.
- Soft, chewy texture: These cookies stay moist and tender thanks to the pumpkin and cream cheese.
- Perfect for fall and holiday seasons: They make an excellent festive treat or gift idea.
- Easy to make: No complicated steps or hard-to-find ingredients — just simple baking magic.
- Impressively elegant: Despite their simplicity, they look and taste like a bakery-quality dessert.
Ingredients
- For the Snickerdoodle Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- For the Pumpkin Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup canned pumpkin puree
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Equipment
- Mixing bowls (2 large)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Cookie sheet(s)
- Parchment paper or silicone baking mat
- Spoon or small cookie scoop
- Refrigerator space for chilling dough
- Cooling rack
Instructions
- Prepare the Pumpkin Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth using an electric mixer. Add the pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Mix until fully combined and creamy. Cover and refrigerate while you prepare the cookie dough.
- Make the Snickerdoodle Cookie Dough: In a large bowl, sift together the flour, baking soda, cream of tartar, salt, and cinnamon. Set aside.
- Cream Butter and Sugar: In another large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix just until combined — avoid overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to make it easier to handle and shape.
- Preheat the Oven: Set your oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone mats.
- Prepare Cinnamon-Sugar Coating: In a shallow bowl, combine ¼ cup sugar and 1 tablespoon cinnamon.
- Assemble the Cookies: Using your hands or a small cookie scoop, form 1 ½ tablespoon-sized balls of cookie dough. Flatten each ball slightly in your palm.
- Add Filling: Place about 1 teaspoon of the pumpkin cheesecake filling in the center of the flattened dough. Carefully fold the dough around the filling, sealing completely to form a ball again.
- Coat in Cinnamon-Sugar: Roll each filled dough ball in the cinnamon-sugar mixture until fully coated.
- Bake: Place the coated dough balls onto the prepared cookie sheets about 2 inches apart. Bake for 12-15 minutes, or until the edges are set but the cookies remain soft in the middle.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the filling set inside perfectly.
Tips & Variations
For best results, chill your cookie dough before baking. This prevents spreading and helps maintain a soft center.
- Make it Vegan: Substitute vegan butter and use a dairy-free cream cheese alternative for a plant-based version.
- Spice it Up: Add a pinch of ground cloves or ginger to the filling for more complex fall flavors.
- Nutty Addition: Fold finely chopped pecans or walnuts into the cookie dough for added crunch.
- Mini Versions: Make smaller cookies for bite-sized treats perfect for parties or gifting.
- Storage: Store cookies in an airtight container for up to 4 days at room temperature or refrigerate to extend freshness.
Nutrition Facts
| Nutrient | Per Cookie (approx.) |
|---|---|
| Calories | 190 kcal |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Cholesterol | 30 mg |
| Sodium | 140 mg |
| Total Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugars | 14 g |
| Protein | 2 g |
Serving Suggestions
These Pumpkin Cheesecake Snickerdoodles are perfect for a cozy afternoon treat or dessert after dinner. Serve them with a warm cup of spiced chai tea, pumpkin latte, or even a cold glass of milk for the ultimate comfort experience.
They also make fabulous gifts when wrapped in a festive tin or cellophane bag tied with a ribbon. For holiday parties, arrange them on a decorative platter alongside other fall-inspired treats.
If you love baking with pumpkin, you might also enjoy exploring other recipes like the Chocolate Chippy Pumpkin Bread Mix Vegan Recipe Made Easy or the Clean Eating Breakfast Vegetarian Recipes for Every Morning.
Conclusion
Our Pumpkin Cheesecake Snickerdoodles offer a delightful way to celebrate fall’s flavors with every bite. Blending the familiar warmth of cinnamon sugar cookies with the rich, creamy pumpkin cheesecake center creates an unforgettable treat that’s both comforting and elegant.
These cookies are easy enough for bakers of all skill levels and versatile enough to enjoy throughout the autumn months and holiday season.
Whether you’re baking for a family gathering, a festive party, or just because, these snickerdoodles will bring smiles and satisfaction. Don’t forget to bookmark this recipe and share it with fellow pumpkin lovers!
For more delicious and wholesome recipes, be sure to check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.
📖 Recipe Card: Pumpkin Cheesecake Snickerdoodles
Description: A delightful twist on classic snickerdoodles with a creamy pumpkin cheesecake center. Perfect for fall gatherings or cozy treats.
Prep Time: PT20M
Cook Time: PT12M
Total Time: PT32M
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, cream butter and granulated sugar until fluffy.
- Beat in eggs one at a time.
- In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to butter mixture, mixing until combined.
- In another bowl, mix cream cheese, pumpkin puree, vanilla, and powdered sugar until smooth.
- Roll dough into 1-inch balls and flatten slightly.
- Place a teaspoon of pumpkin cheesecake mixture in the center and fold dough around it to seal.
- Roll each ball in cinnamon sugar and place on baking sheet.
- Bake for 10-12 minutes until edges are set.
- Cool on wire rack before serving.
Nutrition: Calories: 180 | Protein: 3g | Fat: 9g | Carbs: 22g
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