These Pumpkin Cheesecake Snickerdoodle Cookies are a fun twist on classic cookies! They have a warm, spiced flavor from pumpkin and a creamy cheesecake center that’s super yummy.
Just imagine pulling these cookies out of the oven with that sweet smell filling your kitchen! I can never resist having one (or three) right away. Perfect with a cup of tea! ☕
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies, giving them structure. If you’re gluten-free, you can swap it with a gluten-free flour blend that measures 1:1.
Pumpkin Puree: Use canned pumpkin puree for convenience, or make your own by baking and blending fresh pumpkin. Avoid pumpkin pie filling as it contains sugar and spices.
Cheese Filling: Cream cheese makes for a rich filling. If you’re dairy-free, you can use a dairy-free cream cheese alternative; many taste great in sweets!
Spices: Don’t have nutmeg or cloves? Simply increase the cinnamon for flavor, or try other warm spices like ginger for a twist.
How Do I Prevent My Cookies from Spreading Too Much?
Controlling cookie spread is key! Here are some tips:
- Make sure your butter is just softened, not melted. This helps maintain the shape.
- Chill the dough for at least 30 minutes before baking. This firms up the fat and reduces spreading.
- Don’t skip the parchment paper! It helps cookies bake evenly and prevents them from sticking.
- Follow the baking instructions closely—if you bake them too long, they can flatten out.
Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For the Pumpkin Snickerdoodle Dough:
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar, divided
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (not pumpkin pie filling)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prep and around 10-12 minutes to bake. Don’t forget to let your cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. Get ready for some delicious pumpkin treats!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper so your cookies don’t stick and bake evenly.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. This mixture will give your cookies their delicious spices and help them rise.
3. Making the Cookie Dough:
In a large bowl, beat the softened butter with 1 cup of granulated sugar and brown sugar until the mixture is light and fluffy. This should only take a couple of minutes with a mixer. Next, add the egg, vanilla extract, and pumpkin puree, mixing until everything is smoothly combined.
4. Combining Wet and Dry Ingredients:
Gradually stir the dry ingredients you prepared earlier into the wet mixture, mixing until just combined. Be careful not to overmix! You just want to bring everything together.
5. Preparing the Cheesecake Filling:
In another bowl, mix the softened cream cheese, ¼ cup granulated sugar, and 1 teaspoon of vanilla extract until it’s smooth and creamy. This will be your delicious creamy filling!
6. Making the Cinnamon Sugar Mixture:
In a small bowl, combine ¼ cup of granulated sugar with 2 teaspoons of cinnamon for rolling your cookie dough balls. This gives the cookies that classic snickerdoodle flavor!
7. Assembling the Cookies:
Now for the fun part! Take about 1 tablespoon of the cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center, then fold the edges around the filling to form a ball. Make sure it’s sealed well!
8. Rolling and Baking:
Roll your cookie ball in the cinnamon sugar mixture until it’s fully coated, then place it on the prepared baking sheet, spacing them about 2 inches apart. Bake these beauties for 10-12 minutes, until they are puffed and just set but still soft.
9. Cooling:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoying Your Cookies:
Once cooled, these cookies are perfect alongside a hot drink. Enjoy the delicious flavors of pumpkin, spice, and creamy cheesecake each time you take a bite!
These cookies are sure to delight anyone who tries them, providing the perfect blend of autumn flavors with a twist on the classic snickerdoodle! 🍪
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free 1:1 flour blend. Just ensure that the blend you choose has a good structure for baking.
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for about a week.
Can I Freeze These Cookies?
Yes, these cookies freeze well! After baking, let them cool completely, then wrap them individually and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before enjoying.
What if I Don’t Have Cream of Tartar?
If you don’t have cream of tartar, you can use an equal amount of baking powder instead. However, this may slightly alter the texture of the cookies. Alternatively, you can omit it completely, but they won’t be as fluffy.
