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!
Equipment
- Mixing bowls
- Baking Sheets
- Measuring Cups and Spoons
- Mixer (handheld or stand)
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
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- 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.
- In a separate bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla.
- Roll dough into 1-inch balls. Make a thumbprint indentation in each. Fill with about 1 teaspoon of cream cheese filling.
- Place cookies on prepared baking sheets, leaving space between. Bake for 12-15 minutes, or until edges are lightly golden.
- 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.