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Pumpkin Cheesecake Snickerdoodles

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Fulfill your pumpkin cravings with these incredible snickerdoodle cookies. Perfect for Thanksgiving, these cookies won't last long on their platter before they're all gone!

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Rate this recipe 4.3/5 (54 Votes)

Ingredients

  • FILLING:
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly-ground ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • CINNAMON SUGAR COATING:
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice

Details

Servings 2
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

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

In a kitchen aid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2 to 3 minutes.

Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

Preheat oven to 350°F and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

Bake the cookies for 10 to 15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack.

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