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.