Hello, baking enthusiasts! If you’re a fan of soft, chewy cookies with a delightful fall twist, you’re in for a treat. Pumpkin Cheesecake Snickerdoodles combine the warm, comforting flavors of pumpkin spice with a creamy cheesecake filling that will have your taste buds dancing. These cookies are perfect for fall gatherings, Halloween parties, or cozying up with a warm drink. Let’s dive into this irresistible recipe!
Introduction
Pumpkin Cheesecake Snickerdoodles are not your average cookies. Inspired by the classic snickerdoodle, these cookies have been elevated with a creamy cheesecake filling and a dash of pumpkin pie spice for that quintessential autumn flavor. Every bite offers a burst of spiced pumpkin goodness, complemented by the creamy tang of cheesecake.
This recipe holds a special place in my heart because it brings together two of my favorite treats—snickerdoodles and cheesecake—into one delicious bite. Whenever I make these cookies, they bring back memories of cozy fall afternoons and family gatherings. Trust me, once you try them, you’ll be hooked!
Ingredients
To prepare this comforting Pumpkin Cheesecake Snickerdoodles recipe, you’ll need:
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Feel free to make substitutions if you have dietary restrictions. For example, you can use gluten-free flour instead of all-purpose flour, and dairy-free cream cheese works well if you’re avoiding dairy. However, note that these substitutions may slightly alter the texture or flavor of the cookies.
How to Make Pumpkin Cheesecake Snickerdoodles
Follow these steps to create your own delicious Pumpkin Cheesecake Snickerdoodles:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
- Cream the butter and sugar. In a large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer.
- Add the wet ingredients. Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until fully combined.
- Combine dry and wet ingredients. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Prepare the cream cheese filling. In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Form the cookies. Take about 2 tablespoons of cookie dough, flatten it in your hand, and place a teaspoon of the cream cheese mixture in the center. Wrap the dough around the filling, sealing the edges, and roll into a ball.
- Coat with cinnamon sugar. Roll each ball in the cinnamon-sugar mixture (made by combining 2 tablespoons of granulated sugar and 1 tablespoon of cinnamon) and place on the prepared baking sheet.
- Bake. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Helpful Tips
To ensure your Pumpkin Cheesecake Snickerdoodles turn out perfectly, keep these tips in mind:
- Chill the dough: If your dough is too sticky to handle, you can chill it in the refrigerator for 30 minutes. This makes it easier to shape and roll.
- Don’t overfill: When adding the cream cheese filling, be sure not to overstuff the cookies, or they may burst open while baking.
- Even baking: Space the cookies at least 2 inches apart on the baking sheet to allow for even baking and spreading.
Cooking Tips
To enhance the flavor and texture of your Pumpkin Cheesecake Snickerdoodles, consider the following tips:
- Pumpkin spice variation: If you’re a fan of bold flavors, feel free to increase the amount of pumpkin pie spice for an extra burst of warmth.
- Cream cheese substitute: For a different twist, try using mascarpone cheese instead of cream cheese for a smoother, richer filling.
- Equipment: Using a cookie scoop will help ensure that all your cookies are the same size, resulting in even baking.
Serving Suggestions
Pumpkin Cheesecake Snickerdoodles pair wonderfully with a variety of beverages and sides:
- Serve these cookies with a warm mug of spiced apple cider or a pumpkin spice latte for the ultimate fall indulgence.
- For a fun dessert platter, pair these cookies with other fall favorites like apple pie or caramel popcorn.
- These cookies also make a great addition to any holiday dessert table, alongside brownies or gingerbread.
Nutritional Information
Here’s the nutritional breakdown for Pumpkin Cheesecake Snickerdoodles:
Nutritional Information (per serving)
- Calories: 200
- Carbohydrates: 30g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Potassium: 50mg
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 500 IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 0.8mg
Storage and Leftovers
To keep your Pumpkin Cheesecake Snickerdoodles fresh and delicious, follow these storage tips:
- Refrigerate: Store the cookies in an airtight container in the refrigerator for up to 5 days. The cheesecake filling requires refrigeration to stay fresh.
- Freeze: You can freeze the cookie dough balls (before baking) for up to 3 months. When ready to bake, simply let them thaw for a few minutes, roll in cinnamon sugar, and bake as directed.
- Reheat: For a warm cookie experience, microwave individual cookies for 10-15 seconds.
Frequently Asked Questions (FAQs)
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking blend. The texture may be slightly different, but they will still be delicious!
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough in advance and refrigerate or freeze it. When you’re ready to bake, simply follow the directions as usual.
Q: What other fillings can I use?
A: While cream cheese is a classic, you can experiment with other fillings like chocolate ganache or Nutella for a fun twist.
Related Recipes
If you loved this recipe, here are some other cookie recipes you might enjoy:
Conclusion
I hope you enjoy making these Pumpkin Cheesecake Snickerdoodles as much as I do! They’re perfect for any fall occasion and are sure to impress your friends and family. Don’t forget to share your baking experience in the comments below—I’d love to hear how your cookies turned out! Happy baking!
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Pumpkin Cheesecake Snickerdoodles – Fall Cookie Recipe
Description
Hello, baking enthusiasts! If you’re a fan of soft, chewy cookies with a delightful fall twist, you’re in for a treat. Pumpkin Cheesecake Snickerdoodles combine the warm, comforting flavors of pumpkin spice with a creamy cheesecake filling that will have your taste buds dancing. These cookies are perfect for fall gatherings, Halloween parties, or cozying up with a warm drink. Let’s dive into this irresistible recipe!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Feel free to make substitutions if you have dietary restrictions. For example, you can use gluten-free flour instead of all-purpose flour, and dairy-free cream cheese works well if you’re avoiding dairy. However, note that these substitutions may slightly alter the texture or flavor of the cookies.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.
- Cream the butter and sugar. In a large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer.
- Add the wet ingredients. Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until fully combined.
- Combine dry and wet ingredients. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Prepare the cream cheese filling. In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Form the cookies. Take about 2 tablespoons of cookie dough, flatten it in your hand, and place a teaspoon of the cream cheese mixture in the center. Wrap the dough around the filling, sealing the edges, and roll into a ball.
- Coat with cinnamon sugar. Roll each ball in the cinnamon-sugar mixture (made by combining 2 tablespoons of granulated sugar and 1 tablespoon of cinnamon) and place on the prepared baking sheet.
- Bake. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Pumpkin spice variation: If you’re a fan of bold flavors, feel free to increase the amount of pumpkin pie spice for an extra burst of warmth.
- Cream cheese substitute: For a different twist, try using mascarpone cheese instead of cream cheese for a smoother, richer filling.
- Equipment: Using a cookie scoop will help ensure that all your cookies are the same size, resulting in even baking.
