pumpkin cheesecake snickerdoodles

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

Pumpkin Cheesecake Snickerdoodles

all-purpose flour

baking powder

salt

cinnamon (ground)

¼ tsp. ground nutmeg (freshly ground)

unsalted butter (at room temperature)

sugar

brown sugar

pumpkin puree

vanilla extract

cream cheese (softened)

ginger

allspice

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

Preheat oven to 350 and line your baking sheets with parchment paper. In a [url:3]small bowl[/url], combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Pumpkin cheesecake snickerdoodles are a chewy pumpkin cookie filled with a cheesecake center and rolled in a cinnamon and pumpkin sugar mixture. The perfect fall cookie with the best surprise in the center.

cream cheese (soft)

vanilla

butter (room temperature)

pumpkin puree (blotted to become ¼ cup)

egg yolk (room temperature)

½ tsp baking soda

tsp pumpkin pie spice

cinnamon

cheesecake filling

In a small bowl mix together cream cheese, sugar and vanilla until smooth. Scoop into 2 tsp size balls, this should make 11 balls. Place on a plate and put into the freezer until completely frozen, about 30 minutes.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

pumpkin

Measure out ⅓ cup of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like ¼ cup (60g).

wet ingredients

Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment and mix together. Add pumpkin, egg yolk and vanilla and mix again.

dry ingredients

In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice and cinnamon. Add flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. 

sugar mix

In a small bowl mix together sugar, cinnamon and pumpkin pie spice.

cookie balls

Scoop the dough into large balls, I like to use a 3 tbsp cookie scoop. Take the frozen cheesecake balls out of the freezer. Push cheesecake balls into the cookie dough, making sure to completely cover the cheesecake. Roll the cookie ball in the sugar mixture. Place 5-6 cookies on a baking sheet.

bake

Bake the cookies for 12-14 minutes. You don&#39;t want to see any shiny dough in the middle of the cookie, and make sure they have a golden rim around the outside. You need to make sure you bake these cookies all the way, so the cheesecake isn&#39;t gooey. Sprinkle cookies with extra sugar mixture when they come out of the oven. Allow to cool completely before eating.

We love these cookies and have made them multiple times because they’re so popular! Question about removing excess water from the pumpkin purée- is there a particular reason that you use paper towels and a paper plate? I’ve started using cheesecloth to strain the pumpkin because the first time I made a (double) batch, it seemed like I went through half a roll of paper towels!

Stop what you're doing and make this cookie if you love cheesecake and you love cookies! They are perfect!

I made these and took them to work! My coworkers and I gave them rave reviews!! So yummy!

These are some of the best cookies i’ve ever made! I browned the butter before adding it in and it made it so delicious.

I made these for our Thanksgiving gathering, however, upon tasting them, my daughters and I were selfish and decided to hide them and not share!  They are ridiculously good!!  Even my husband that doesn’t really like pumpkin really liked them!  I will definitely be making them again

Maybe my new favorite cookie. These are perfect fall/winter cookie with a creamy surprise. Also so easy to make. Thanks for sharing this recipe.

The perfect recipe to bring your snickerdoodle to the next level! Once I adjusted the actual size of the cookie because the first few I made a little too big and were slightly doughy in the center… oops! These were an all around hit and my husbands new favorite fall treat!!!

These are insanely delicious!!!! We loved the dough itself but the cheese cake filling was an extra plus! Personally I would’ve done less filling because i loved the dough next time. But they turned out amazing!!! Pro ti don’t use cream cheese spread lol it just melts and doesn’t freeze hard.

These were so ridiculously good I selfishly couldn't share them for Thanksgiving dessert &amp; kept them for myself! Delicious!

These are delicious! I doubled the recipe. Mine didn’t flatten like it shows but were still cooked-through.

These were amazing!  Look forward to making them again!

I always give my recipes a grade and add any little notes so I know what I liked or didn’t like for future bakings. This is definitely an A+ recipe! Followed it exactly and they turned out perfectly! I doubled it to take some to friends and it worked great.

https://content.jwplatform.com/videos/9Bk5tDsv.mp4

A step-by-step tutorial on how to make my pumpkin cheesecake snickerdoodles.

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Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

Top 2 pumpkin cheesecake snickerdoodles recipes from across the web

The most viewed pumpkin cheesecake snickerdoodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

The most viewed pumpkin cheesecake snickerdoodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine