Pumpkin Cheesecake Snickerdoodles
Ingredients
- Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Pumpkin Snickerdoodle Dough
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ½ cup pumpkin purée
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1½ teaspoons cinnamon
Instructions
- Cheesecake Filling
- Beat cream cheese until smooth
- Mix in powdered sugar and vanilla
- Scoop teaspoon-sized portions onto a lined tray
- Freeze 30–40 minutes until firm
- Cookie Dough
- Cream butter, granulated sugar, and brown sugar until light
- Beat in egg
- Mix in pumpkin purée and vanilla
- Whisk dry ingredients separately
- Add dry ingredients to wet and mix just until combined
- Cover and chill dough for at least 1 hour
- Assemble Cookies
- Preheat oven to 350°F (175°C)
- Line baking sheets with parchment
- Mix cinnamon sugar coating
- Scoop about 2 tablespoons dough and flatten slightly
- Place frozen cheesecake filling in center
- Wrap dough around filling and seal completely
- Roll into a ball and coat in cinnamon sugar
- Bake
- Place cookies 2½ inches apart
- Bake 11–13 minutes until edges are set and centers soft
- Cool 5 minutes on pan, then transfer to rack
Notes
Use pumpkin purée, not pumpkin pie filling
Keep cheesecake filling frozen until stuffing
Seal dough fully to prevent leaks
Do not overbake; cookies firm as they cool
Store refrigerated up to 4 days or freeze up to 2 months