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

Scale

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.

Notes

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.