These Pumpkin Cheesecake Snickerdoodle Cookies are a cozy treat perfect for fall! They’re soft and chewy with a delicious creamy pumpkin filling that adds a twist to the classic snickerdoodle.
Honestly, who can resist a cookie that gives you that warm, pumpkin spice hug? Just imagine the smell wafting through your kitchen! I love sharing these with friends—they’re always a hit!
Key Ingredients & Substitutions
Unsalted Butter: Use room-temperature butter for a creamy texture. If you need a dairy-free option, coconut oil or vegan butter works well too.
Pumpkin Puree: It’s crucial to use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. For a twist, try using sweet potato puree instead.
Cream Cheese: For the filling, softened cream cheese gives a nice tangy flavor. If you’re avoiding dairy, a vegan cream cheese can be substituted, though the taste will vary.
Flour: All-purpose flour is standard, but you can use a 1:1 gluten-free baking blend if you’re looking for a gluten-free version.
Spices: The blend of cinnamon, ginger, and nutmeg provides the essence of fall. Feel free to adjust the amounts or add allspice for a bit more warmth!
How Do I Achieve the Best Cookies with the Right Texture?
Getting the right texture in cookies is essential for these Pumpkin Cheesecake Snickerdoodle Cookies. Here are some pointers:
- ***Chill the Dough:*** Chilling the dough for at least 1 hour helps prevent spreading, resulting in thick cookies. Don’t skip this step!
- ***Baking Time:*** Keep an eye on the cookies in the oven. They should look set but still soft in the middle; they will firm up as they cool.
- ***Cooling Time:*** Let them cool on the baking sheet before transferring to a wire rack. This helps them stay moist while setting up properly.
These tips will help ensure that your cookies are soft, chewy, and perfectly delicious! Enjoy baking!
Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For the Pumpkin Snickerdoodle Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 to 3/4 cup powdered sugar (adjust for preferred sweetness)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time and around 10-12 minutes of bake time. With an additional 1 hour for chilling the dough, plan on about 1 hour and 30 minutes in total before you can enjoy these yummy cookies!
Step-by-Step Instructions:
1. Make the Pumpkin Snickerdoodle Cookie Dough:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This helps create a nice texture for the cookies! Then, add in the egg, vanilla extract, and pumpkin puree, mixing everything until well blended. In another bowl, whisk the flour, cream of tartar, baking soda, salt, and spices (cinnamon, ginger, nutmeg) together. Gradually fold the dry mixture into the wet ingredients until a dough forms. Cover this dough and pop it in the fridge for at least 1 hour to firm up.
2. Prepare the Cinnamon Sugar Coating:
While the dough chills, mix the granulated sugar and cinnamon in a small bowl. This will add that sweet, spiced flavor to the cookies!
3. Bake the Cookies:
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Once your dough has chilled, roll it into golf ball-sized balls. Now, roll each dough ball in the cinnamon sugar mixture until they’re thoroughly coated. Place the coated dough balls on the sheets about 2 inches apart to give them room to spread. Bake them for about 10-12 minutes, keeping an eye on them—the edges should be set while the centers remain soft. After baking, let the cookies cool on the sheet for about 5 minutes before moving them to a wire rack to cool completely.
4. Make the Pumpkin Cheesecake Filling:
In a medium bowl, beat the softened cream cheese until it’s smooth. Add the pumpkin puree, vanilla extract, ground cinnamon, and a pinch of salt, combining everything well. Gradually whisk in the powdered sugar until you achieve a spreadable consistency that tastes just right. Let this filling chill while your cookies finish cooling.
5. Assemble the Cookies:
Once both the cookies and filling are cool, take one cookie and spread or pipe a generous amount of that delicious pumpkin cheesecake filling onto the flat side. Place another cookie on top, creating a lovely sandwich of flavors!
6. Serve and Enjoy:
These cookies are best served immediately, but you can refrigerate them for a more chilled filling if you prefer. Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Enjoy baking these scrumptious Pumpkin Cheesecake Snickerdoodle Cookies—perfect for a fall treat that will impress your family and friends!
Can I Use Frozen Ingredients for This Recipe?
While it’s best to use fresh ingredients for optimal flavor, you can use frozen pumpkin puree if it’s thawed beforehand. Just make sure to drain any excess moisture before adding it to the dough or filling.
What Can I Substitute for Cream Cheese?
If you’re looking for a dairy-free option, vegan cream cheese works well as a substitute. Just keep in mind that the flavor may vary slightly. You can also try mascarpone cheese for a richer filling if you don’t need it to be dairy-free.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 3-4 days. This will help keep the pumpkin cheesecake filling fresh and the cookies from drying out!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough up to 2 days in advance and keep it refrigerated. Just remember to chill it for at least an hour before baking. The filling can also be made ahead; just store it in the fridge until you’re ready to assemble the cookies.
