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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- 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.
- Gradually mix dry ingredients into the wet mixture until just combined.
- In a small bowl, mix cream cheese with sugar and vanilla extract until smooth for the filling.
- Drop cookie dough onto prepared sheets with an indentation for cheesecake filling.
- Fill each indentation with cream cheese mixture and cover with additional dough.
- 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.