Irresistible Pumpkin Cheesecake Snickerdoodles Recipe

Imagine biting into a soft, warm cookie that tastes like a cozy fall afternoon with hints of cinnamon and pumpkin spice swirling around. That’s what Pumpkin Cheesecake Snickerdoodles deliver—an explosion of flavors that dances on your taste buds. pumpkin pie-inspired drink With every bite, you’ll find the creamy richness of cheesecake paired with the comforting warmth of snickerdoodle cookies, creating a delectable treat perfect for any occasion. easy pumpkin chocolate chip cookies.

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These delightful cookies are more than just a sweet indulgence; they hold a special place in my heart. I remember the first time I made them during a family gathering, and my cousin’s face lit up as he took his first bite. caramel pumpkin blondies It was like watching someone discover a hidden treasure. sweet potato pie for gatherings Since then, these Pumpkin Cheesecake Snickerdoodles have become our go-to dessert for potlucks and cozy evenings at home, radiating joy with each delicious morsel. For more inspiration, check out this banana bread cookies recipe.

The first time I baked these cookies, my friends couldn’t resist asking for seconds—and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached all-purpose flour for the best texture; it’s the backbone of any great cookie.
• Pumpkin Puree: Opt for canned pumpkin puree to save time; just make sure it’s pure pumpkin without additives.
• Brown Sugar: Brown sugar adds moisture and depth of flavor; use packed brown sugar for sweetness.
• Cream Cheese: Soften cream cheese before mixing to ensure a smooth blend in your filling.
• Cinnamon: Freshly ground cinnamon enhances the flavor profile; it’s essential for that classic snickerdoodle taste.
• Nutmeg: A pinch of freshly grated nutmeg elevates the spice blend; it gives warmth and complexity to your cookies.
• Baking Soda: Ensure you use fresh baking soda for optimal rise; stale baking soda can lead to flat cookies.
• Eggs: Use large eggs at room temperature for better emulsification in your dough.
• Granulated Sugar: This will be used for rolling your cookies, giving them that signature snickerdoodle finish.
• Salt: A little salt balances out the sweetness; don’t skip this vital ingredient!
• Vanilla Extract: Pure vanilla extract boosts the overall flavor; it’s worth using high-quality vanilla here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

The process of making Pumpkin Cheesecake Snickerdoodles is as delightful as eating them! Let’s dive into each step.

Prep Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures easy cleanup after all the deliciousness.

Mix Dry Ingredients Together: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until well combined. The aromas will awaken your senses as you blend.

Create Your Cookie Dough Base: In another bowl, beat together brown sugar, granulated sugar, and softened butter until fluffy. You’re looking for that light creaminess that makes cookies irresistible. For more inspiration, check out this peanut butter brownies recipe.

Add Eggs and Pumpkin Puree: Mix in eggs one at a time followed by pumpkin puree and vanilla extract until fully incorporated. The mixture should be smooth and slightly decadent.

Combine Wet and Dry Mixtures Together : Gradually fold in the dry ingredients to your wet mixture until just combined. Be careful not to overmix; we want those tender cookies!

Prepare Cheesecake Filling : In another small bowl, combine cream cheese with sugar and a splash of vanilla extract until smooth. This filling will add that extra layer of cheesecake goodness.

Scoop Cookies on Baking Sheet : Using a cookie scoop or tablespoon, drop cookie dough onto prepared baking sheets spacing them apart. Make an indentation in each ball to hold some cheesecake filling later on.

Add Filling and Shape Cookies : Fill each indentation with about a teaspoon of cheesecake filling. Then cover with additional cookie dough to seal it in—like wrapping up a delicious gift!

Roll in Cinnamon Sugar : Roll each filled cookie ball in granulated sugar mixed with cinnamon before baking. This gives those classic snickerdoodle vibes everyone loves!

Bake Until Golden Brown : Bake for 12-15 minutes or until edges turn golden brown but centers remain soft. Let them cool on baking sheets for 5 minutes before transferring to wire racks.

Now grab some milk or coffee because you’re about to enjoy these heavenly treats!

And there you have it! Your very own Pumpkin Cheesecake Snickerdoodles ready to impress family and friends alike! Happy baking!

Perfecting the Cooking Process

Start by chilling your dough to prevent spreading, then bake until golden brown. This ensures a soft center and crisp edges, creating that snickerdoodle magic.

Add Your Touch

Feel free to experiment with spices like nutmeg or cloves in the cookie dough. You can also add chocolate chips or caramel drizzle for extra indulgence.

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to five days. To reheat, pop them in the microwave for a few seconds to regain their gooey texture.

Baking these cookies reminds me of the first time I made them for my family. Their delighted reactions were priceless, and now they request them every fall!

FAQ

Can I make Pumpkin Cheesecake Snickerdoodles gluten-free?

Yes, simply substitute all-purpose flour with a gluten-free blend.

How long do these cookies last?

They stay fresh in an airtight container for about five days.

Can I freeze the dough?

Absolutely! Freeze individual cookie balls for easy baking later on.

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Pumpkin Cheesecake Snickerdoodles

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• Author: recipesnew
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the flavors of fall with these irresistible Pumpkin Cheesecake Snickerdoodles. Each cookie features a creamy cheesecake filling nestled in soft, spiced dough, offering a perfect blend of pumpkin and cinnamon warmth. Ideal for gatherings or cozy evenings at home, these cookies will delight your taste buds and impress your guests.

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Ingredients

Scale 1x2x3x

• 2 ¾ cups all-purpose flour
• 1 cup canned pumpkin puree
• 1 cup packed brown sugar
• 8 oz cream cheese, softened
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp baking soda
• 2 large eggs, room temperature
• ½ cup granulated sugar (for rolling)
• ¼ tsp salt
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat brown sugar and softened butter until fluffy. Add eggs one at a time, then blend in pumpkin puree and vanilla extract.
4. Gradually mix dry ingredients into the wet mixture until just combined.
5. In a small bowl, mix cream cheese with sugar and vanilla extract until smooth for the filling.
6. Drop cookie dough onto prepared sheets with an indentation for cheesecake filling.
7. Fill each indentation with cream cheese mixture and cover with additional dough.
8. Roll each cookie ball in granulated sugar mixed with cinnamon before baking for 12-15 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 70mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: Chill dough before baking to prevent spreading. Experiment with spices like cloves or add chocolate chips for variety. Store cookies in an airtight container at room temperature for up to five days.