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Pumpkin Cheesecake Snickerdoodles

Irresistible Pumpkin Cheesecake Snickerdoodles Recipe finished dish
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Indulge in the ultimate fall treat with these Pumpkin Cheesecake Snickerdoodles! Each cookie marries pumpkin spice-infused dough with a luscious cream cheese filling, coated in a cinnamon sugar blend for a perfect finish.

Ingredients

Scale
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 1/2 teaspoon ground ginger (for coating)
  • Dash of allspice (for coating)

Instructions

  1. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  2. Using a stand mixer with a paddle attachment, beat butter and sugars on medium-high speed until fluffy (2-3 minutes).
  3. Add pumpkin puree, egg, and vanilla extract. Beat until well combined. Gradually add dry ingredients on low speed until just combined. Chill dough in the refrigerator for at least 1 hour.
  4. In a separate bowl, blend softened cream cheese, sugar, and vanilla extract until smooth. Chill for 1 hour.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Combine granulated sugar, cinnamon, ginger, and allspice in a small bowl for the coating.
  7. Take a tablespoon of cookie dough and flatten into a pancake shape. Place a teaspoon of cream cheese filling in the center.
  8. Flatten another tablespoon of dough and place it on top. Pinch edges together to seal and roll into a ball. Roll ball in cinnamon sugar coating and place on baking sheet, spacing 2 inches apart.
  9. Gently flatten each cookie dough ball with the bottom of a glass.
  10. Bake for 10-15 minutes until tops crack slightly. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Nutrition

Find it online: https://munchtwist.com/irresistible-pumpkin-cheesecake-snickerdoodles-recipe/