Pumpkin Cheesecake Snickerdoodles
Warm pumpkin spice, a creamy cheesecake center, and cinnamon sugar on top? These Pumpkin Cheesecake Snickerdoodles are like biting into a cozy October afternoon. Soft, sweet, and just a little surprising in the best way.
Ingredients
For the Cheesecake Center:
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Pumpkin Cookie Dough:
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree blotted down to 1/4 cup
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Make the Cheesecake Filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Scoop into tiny balls and freeze for at least 30 minutes until solid.
- Blot Your Pumpkin: Scoop pumpkin puree onto paper towels and blot until no more liquid comes off.
- Mix the Cookie Dough: Cream butter, brown sugar, and sugar. Add pumpkin, egg yolk, and vanilla. Mix in flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Assemble and Bake: Scoop dough, flatten, press a frozen cheesecake ball in the center, and fold dough around it. Roll in cinnamon sugar. Chill 10 minutes, then bake at 350°F for 10–12 minutes until tops are puffed and edges are set.
Notes
Blot your pumpkin well so the dough isn’t too wet. Freeze cheesecake centers solid before baking. Chill sticky dough before handling. Cookies are done when tops are cracked and matte.