These Pumpkin Cheesecake Snickerdoodle Cookies mix creamy pumpkin cheesecake with the classic cinnamon-sugar flavor of snickerdoodles. They are soft, chewy, and oh-so-delicious!
Seriously, each bite feels like a warm hug on a cool day. I love bringing these to gatherings and watching everyone smile. They’re always a hit, and my friends usually beg for the recipe!
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control of the cookie’s saltiness. If you’re dairy-free, consider using margarine or a coconut oil substitute. Some people love the flavor from browned butter as well!
Pumpkin Puree: Make sure to use canned pumpkin puree (not pumpkin pie filling) for the perfect consistency. If you have fresh pumpkin, you can roast and puree it yourself. Also, butternut squash puree works as an excellent alternative!
Flour: All-purpose flour is essential for structure. For gluten-free options, use a 1:1 gluten-free flour blend. It might slightly change the texture, but still delicious!
Cream Cheese: This gives the cheesecake filling its nice, creamy texture. You could substitute with Greek yogurt for a lighter filling, or use vegan cream cheese if needed.
Cinnamon: Don’t skip this! It’s key to that snickerdoodle flavor. You could also experiment with pumpkin pie spice for a mix of warm spices.
How Can I Ensure My Cookies Are Soft and Chewy?
The secret to achieving soft and chewy cookies lies in the preparation and baking time. Here are some tips:
- Make sure your butter is softened but not melted. This helps incorporate air into the dough for a nice rise.
- Chill your dough before baking. This helps prevent spreading and keeps them chewy instead of flat.
- Don’t overbake! Pull them from the oven when they’re just set and slightly golden around the edges; they will continue to cook on the baking sheet.
- Let them cool on the baking sheet for a few minutes before transferring to a rack. This allows them to firm up while still retaining that soft texture.
How to Make Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For Rolling:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Estimated Time to Prepare:
This delightful recipe requires about 1 hour for preparation and chilling, plus 12-15 minutes for baking. Overall, you’ll be enjoying these cookies in about 1.5 hours!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy. Set this delicious filling aside to use later.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and 1 1/4 cups of sugar until the mixture is light and fluffy. Add in the egg, vanilla extract, and pumpkin puree, mixing until it’s all combined nicely.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly add the dry ingredients to the wet ingredients, mixing just until combined so that your cookies stay soft.
3. Chill the Dough:
Divide the cookie dough into two equal portions. Flatten each portion into disks, wrap them in plastic wrap, and pop them in the refrigerator for about 1 hour. This will make the dough easier to handle.
4. Preheat and Prepare:
While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a small bowl, combine the 1/2 cup of sugar and 2 teaspoons of cinnamon for rolling your cookies.
5. Form the Cookies:
After chilling, take about 2 tablespoons of cookie dough and flatten it into a small disk. Place a teaspoon of the prepared cheesecake filling in the center. Then, flatten another 2 tablespoons of dough and place it over the filled disk. Pinch the edges together to seal the cheesecake filling inside and gently shape it into a ball.
Roll the ball in the cinnamon-sugar mixture until it’s well-coated. Place each cookie on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake:
Put the cookies in the oven and bake for 12-15 minutes, or until they’re set and lightly browned around the edges but still soft in the middle. After baking, let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
7. Serve and Enjoy:
These cookies are best enjoyed warm or at room temperature. Store any leftovers in an airtight container to keep them fresh. Enjoy your cozy Pumpkin Cheesecake Snickerdoodle Cookies with a cup of tea or coffee!
Cool, soft, and full of flavor, this recipe is perfect for celebrating the fall season! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! To do this, roast a pumpkin until tender, then scoop the flesh and puree it until smooth. Make sure to measure out 3/4 cup for this recipe. Just ensure it’s not too watery, as that can affect the cookie’s texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zip-top bag. They’ll last for about a month in the freezer—just thaw them at room temperature before enjoying!
Can I Make the Cheesecake Filling Ahead of Time?
Absolutely! You can prepare the cheesecake filling a day in advance. Just store it in the refrigerator in an airtight container until you’re ready to assemble the cookies. Give it a mix before using to ensure it’s smooth.
Why Do I Need to Chill the Dough?
Chilling the dough helps prevent the cookies from spreading too much while baking, resulting in soft, chewy cookies. It also makes the dough easier to handle when you’re shaping and sealing the cheesecake filling inside. Don’t skip this step for best results!
