Easy Pumpkin Cheesecake Snickerdoodles Recipe: Fall in Every Bite
Indulge in the flavors of fall with these Easy Pumpkin Cheesecake Snickerdoodles, featuring a soft, spiced cookie filled with creamy pumpkin cheesecake. Perfectly cinnamon-sugar coated, each bite delivers a delightful autumn experience!
Ingredients
For the cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups white granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 3 tablespoons cinnamon sugar (see notes)
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the snickerdoodle topping:
- 1/4 cup granulated sugar
- 2 tablespoons cinnamon
Instructions
- Preheat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare the cookies: In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Add pumpkin puree and spice: Beat in the pumpkin puree and pumpkin pie spice.
- Combine dry ingredients: Gradually mix in the dry ingredients (flour mixture) until just combined.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Scoop and roll: Scoop the dough into balls, about 1 1/2 tablespoons each. Roll each ball in cinnamon sugar to coat.
- Bake: Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes or until the edges are set and the centers are slightly soft.
- Prepare the cheesecake filling: In a medium bowl, beat the cream cheese until smooth. Add the granulated sugar, eggs, and vanilla extract, and mix until well combined.
- Assemble the snickerdoodles: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are cool, use a cookie scoop or a spoon to create a small indentation in the center of each cookie.
- Fill with cheesecake: Fill each cookie with a small dollop of cheesecake filling.
- Top with snickerdoodle topping: Mix the granulated sugar and cinnamon in a small bowl. Sprinkle the mixture over the cheesecake filling.
Notes
Tips and Variations:
- To make the cinnamon sugar, simply mix together granulated sugar and cinnamon in a small bowl. You can adjust the amount of cinnamon to your liking.
- If you want a more pronounced cheesecake flavor, you can add a teaspoon of lemon zest or a pinch of salt to the cheesecake filling.
- To make these cookies more festive, you can add a few drops of orange or yellow food coloring to the dough to give them a fall-inspired color.