Pumpkin Cheesecake Snickerdoodles
These delightful cookies combine the warm spice of snickerdoodles with a creamy pumpkin cheesecake filling for a unique and delicious treat.
Equipment
- Mixing bowls
- Baking Sheets
- Measuring cups and spoons
- Electric Mixer
Ingredients
Snickerdoodle Cookie Ingredients
- 1 cup Unsalted Butter softened
- 1 ¾ cups Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- 4 cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Pumpkin Cheesecake Filling Ingredients
- 8 ounces Cream Cheese softened
- ½ cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Pumpkin Puree
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
- In a medium bowl, beat cream cheese and sugar until smooth. Beat in egg, vanilla, pumpkin puree, cinnamon, and nutmeg until well combined.
- Roll snickerdoodle dough into 1-inch balls. Make a small indentation in the center of each with your thumb. Fill each with about ½ teaspoon of pumpkin cheesecake filling.
- Place cookies onto prepared baking sheets, leaving about 2 inches between each. Bake for 12-15 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use brown sugar instead of granulated sugar in the snickerdoodle dough. You can also add chopped pecans or walnuts to the cookie dough for added texture.