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Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

These delightful cookies combine the warm spice of snickerdoodles with a creamy cheesecake center and a hint of pumpkin for a unique fall treat.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 350

Ingredients
  

Snickerdoodle Dough
  • 2 sticks Unsalted Butter softened
  • 1.5 cups Granulated Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 4 cups All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.25 teaspoon Ground Cloves
  • 1 cup Pumpkin Puree
Cream Cheese Filling
  • 8 ounces Cream Cheese softened
  • 0.5 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract

Equipment

  • Mixing Bowls
  • Baking Sheets
  • Measuring Cups and Spoons
  • Electric Mixer

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and cloves.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in pumpkin puree.
  5. Beat cream cheese and sugar until smooth. Beat in egg and vanilla.
  6. Roll snickerdoodle dough into 1-inch balls. Make an indentation in the center of each with your thumb. Fill with 1 teaspoon of cream cheese filling.
  7. Place cookies on prepared baking sheets, leaving space between each. Bake for 12-15 minutes, or until edges are golden brown.
  8. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, use brown sugar instead of granulated sugar in the snickerdoodle dough. You can also add a sprinkle of cinnamon sugar to the tops of the cookies before baking.