Description
Soft and chewy pumpkin snickerdoodle cookies with a creamy cheesecake center, rolled in cinnamon sugar. Perfect for fall baking!
Ingredients
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- For the Cookie Dough:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For Rolling:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Make the cheesecake filling: In a medium bowl, beat cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Spoon onto a parchment-lined plate and freeze for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, cream of tartar, salt, 1 tsp cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat softened butter, 1/2 cup granulated sugar, and brown sugar until fluffy. Beat in pumpkin puree, egg, and 1 tsp vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. The dough will be soft.
- In a small bowl, combine 1/4 cup sugar and 1 tbsp cinnamon for rolling.
- Take about 1.5 tablespoons of cookie dough, flatten it, place a small spoonful of the frozen cheesecake filling in the center, and wrap the dough around it. Roll into a ball.
- Roll each ball in the cinnamon-sugar mixture and place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers are slightly soft. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
You can customize the seasonings to taste. For a stronger pumpkin flavor, add an extra tablespoon of pumpkin puree. Make sure the cheesecake filling is frozen before adding to the dough to avoid leakage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American