Pumpkin Cheesecake Snickerdoodles
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4.1
48 reviews
Good
Pumpkin Cheesecake Snickerdoodles
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Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a "WOW!" from your friends and family!
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Ingredients
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Filling Ingredients:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- dash allspice
Instructions
- Whisk 3¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon freshly ground nutmeg in a medium bowl. Set aside.
- In a mixer with a paddle attachment, beat together 1 cup unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until fluffy, about 2-3 minutes.
- Blend in ¾ cup pumpkin puree, beat in 1 large egg, and then add 2 teaspoons vanilla extract. Slowly add dry ingredients on low speed just until combined. Cover and chill the dough for an hour.
- Blend 8 ounces cream cheese,1/4 cup granulated sugar, and 2 teaspoons vanilla extract together to make the cream cheese filling. Chill for one hour.
- Preheat oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. In a small bowl, combine ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground gingerand a dash allspice for the coating and set aside.
- To make the cookies, take a tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in the center. Form another tablespoon of the cookie batter into a flat pancake shape and place it 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 the cookies cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Notes
- Originally Posted on September 26, 2013
- Updated on August 28, 2023
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
38mg
(13%)
Sodium
76mg
(3%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
1565IU
(31%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 76mg | 3% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 1565IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
48 reviews
Good
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