These Pumpkin Cheesecake Snickerdoodle Cookies are like a cozy hug in cookie form! Soft, spiced cookies are filled with creamy pumpkin cheesecake goodness and rolled in sweet cinnamon sugar.
I mean, who can resist cookies that taste like fall? I love serving these warm, and they disappear faster than you can say “snickerdoodle”! Perfect for sharing… or not! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is your go-to base for the cookies. If you need a gluten-free option, you can use a 1:1 gluten-free flour swap. I’ve had success with almond flour in some recipes, but ensure you blend it with a starch like tapioca for better texture.
Pumpkin Puree: Make sure to grab regular canned pumpkin puree, not pie filling. If you’re feeling adventurous, homemade pumpkin puree is great too! Just roast a pumpkin and blend it up, but keep the texture in mind.
Cream Cheese: For the cheesecake filling, you can use low-fat cream cheese if you want a lighter option. I’ve found that Neufchâtel works well too, giving you a creamy texture.
Spices: The spices like cinnamon, nutmeg, and ginger give these cookies their cozy flavor. Feel free to amp up the spice if you enjoy a stronger taste, or even use pumpkin pie spice for a blend of flavors!
How Do You Make Sure The Cookies Don’t Spread Too Much?
To keep your cookies from spreading too much while baking, it’s key to chill the dough before baking. After you’ve mixed your ingredients, pop the dough in the fridge for at least 30 minutes. This firms it up and helps the cookies maintain a nice shape.
- Prepare the dough and scoop cookies, then chill for better results.
- Also, make sure your butter isn’t too soft. Room temperature is perfect—margarine or cold butter can lead to spreading too.
Remember, baking is all about balance, and watching the dough carefully will lead to cookie perfection! Enjoy those cozy fall flavors in each bite!
How to Make Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (plus ¼ cup for rolling)
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, and then you’ll need 12-15 minutes to bake the cookies. After baking, allow them to cool for a few minutes on the baking sheet. You’ll be enjoying your delicious Pumpkin Cheesecake Snickerdoodle Cookies in no time!
Step-by-Step Instructions:
1. Make the Cheesecake Filling:
Start by beating the softened cream cheese in a medium bowl with ¼ cup sugar and 1 teaspoon vanilla extract. Mix until everything is smooth and creamy. Set this filling aside for later.
2. Prepare the Cookie Dough:
In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, cream the softened butter with 1 cup granulated sugar and brown sugar until it becomes light and fluffy. Then, add the egg, vanilla extract, and pumpkin puree, and mix everything together until well combined.
3. Combine Ingredients:
Gradually add the dry ingredients from the first bowl into the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
4. Prepare the Cinnamon Sugar:
In a shallow bowl, combine ¼ cup sugar with 1 tablespoon of cinnamon. This will be used to roll the cookies and give them that delicious snickerdoodle twist!
5. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center. Then, top it with another tablespoon of cookie dough, enclosing the filling completely and shaping it into a ball.
6. Roll and Bake:
Roll each filled cookie ball in the cinnamon sugar mixture until well-coated. Place the cookies on the prepared baking sheets, leaving about 2 inches of space between them. Bake for 12-15 minutes, or until the edges are set, but the centers are still soft.
7. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. And there you have it—your Pumpkin Cheesecake Snickerdoodle Cookies are ready to enjoy! Perfect with a cup of tea or coffee as you celebrate the flavors of fall!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’re using fresh pumpkin, make sure to roast and puree it first. Just ensure it’s well-drained to avoid excess moisture, which can affect the cookie dough consistency.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week, or freeze them for up to two months. Just let them thaw before enjoying again!
Can I Make These Cookies Gluten-Free?
Yes! To make gluten-free Pumpkin Cheesecake Snickerdoodle Cookies, substitute all-purpose flour with a gluten-free 1:1 baking blend. Look for one that contains xanthan gum for the best results!
How Can I Prevent the Cookies from Spreading Too Much While Baking?
To prevent spreading, chill your cookie dough for at least 30 minutes before baking. Also, avoid using overly soft butter; it should be at room temperature and just slightly pliable to ensure the dough holds its shape during baking.
