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Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

These delightful cookies combine the warm spices of snickerdoodles with the creamy tang of cheesecake filling and the autumnal flavor of pumpkin. A perfect fall treat!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Snickerdoodle Dough
  • 2 sticks Unsalted Butter softened
  • 1.5 cups Granulated Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 4 cups All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.25 teaspoon Ground Cloves
  • 1 cup Pumpkin Puree
Cream Cheese Filling
  • 8 ounces Cream Cheese softened
  • 0.5 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract

Equipment

  • Mixing bowls
  • Baking Sheets
  • Measuring Cups and Spoons
  • Mixer (handheld or stand)

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. Whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and cloves. Gradually add to wet ingredients, mixing until just combined. Stir in pumpkin puree.
  4. In a separate bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla.
  5. Roll dough into 1-inch balls. Make a thumbprint indentation in each. Fill with about 1 teaspoon of cream cheese filling.
  6. Place cookies on prepared baking sheets, leaving space between. Bake for 12-15 minutes, or until edges are lightly golden.
  7. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a bit of cinnamon sugar on top of the cookies before baking. Store in an airtight container at room temperature for up to 3 days.