How about we dive into the cozy flavors of fall with these snickerdoodle pumpkin cheesecake cookies? Perfect for those who love a twist on classic snickerdoodles, these cookies are soft, spiced, and stuffed with creamy cheesecake filling. Let’s get baking!
Why This Recipe Works
- The combination of snickerdoodle’s cinnamon sugar coating with pumpkin and cheesecake creates a uniquely delicious flavor profile.
- Using canned pumpkin ensures moisture and convenience, making the cookies irresistibly soft.
- The cheesecake filling adds a creamy surprise in every bite, elevating the cookie experience.
- This recipe balances sweetness and spice perfectly, appealing to a wide range of taste preferences.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup granulated sugar + 1 tbsp cinnamon for rolling
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop
Instructions
Prepare the Cheesecake Filling
Start by beating the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized balls onto a parchment-lined tray and freeze for at least 30 minutes. This step ensures the filling stays intact during baking.
Make the Cookie Dough
Cream together the butter and sugar until light and fluffy. Add the pumpkin, egg, and vanilla, mixing well. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet, mixing until just combined. Chill the dough for 30 minutes to make it easier to handle.
Assemble the Cookies
Preheat your oven to 350°F. Roll the chilled dough into balls, then flatten each and place a frozen cheesecake ball in the center. Encase the filling with dough, roll in cinnamon sugar, and place on a baking sheet. Space them 2 inches apart to allow for spreading.
Bake to Perfection
Bake for 12-14 minutes, until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This patience pays off with perfectly textured cookies.
Serve and Enjoy
Once cooled, these cookies are ready to enjoy! The contrast of the spiced cookie with the creamy cheesecake center is a match made in heaven. Store any leftovers in an airtight container to maintain freshness.
Tips and Tricks
For the best results, ensure all ingredients are at room temperature before starting. This promotes even mixing and a smoother dough. Don’t skip chilling the dough and cheesecake filling; it’s crucial for the cookies holding their shape. If you’re short on time, you can freeze the assembled cookie balls before baking, then bake directly from frozen, adding a couple of minutes to the baking time. Experiment with the amount of cinnamon in the coating to suit your taste. Lastly, for a more pronounced pumpkin flavor, consider adding a pinch of pumpkin pie spice to the dough.
Recipe Variations
- For a chocolate twist, add 1/2 cup of chocolate chips to the dough.
- Swap the cream cheese filling for a caramel center by using soft caramel candies.
- Add a crunch by mixing in 1/2 cup of chopped pecans or walnuts into the dough.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend.
- Make them vegan by using plant-based butter, cream cheese, and an egg substitute.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but ensure it’s thick and not watery. Canned pumpkin is recommended for consistency and convenience, as it’s already cooked down to the perfect thickness.
How do I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months; just thaw at room temperature before serving.
Can I make the dough ahead of time?
Absolutely! The dough can be made and refrigerated for up to 2 days before baking. You can also freeze the dough balls (without the filling) for up to a month. Just thaw overnight in the fridge before proceeding with the recipe.
Summary
These snickerdoodle pumpkin cheesecake cookies are a delightful treat that combines the best of both worlds: the classic snickerdoodle’s spice and the creamy indulgence of cheesecake. Perfect for fall gatherings or a cozy night in, they’re sure to impress with their unique flavor and texture.