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Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

These delightful cookies combine the warm spice of snickerdoodles with a creamy pumpkin cheesecake filling for a unique and delicious treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Baking Sheets
  • Measuring cups and spoons
  • Electric Mixer

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. 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.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
  4. In a medium bowl, beat cream cheese and sugar until smooth. Beat in egg, vanilla, pumpkin puree, cinnamon, and nutmeg until well combined.
  5. 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.
  6. Place cookies onto prepared baking sheets, leaving about 2 inches between each. Bake for 12-15 minutes, or until edges are lightly golden brown.
  7. 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.