Pumpkin Cheesecake Snickerdoodles: A Delightful Fall Cookie Recipe
Ah, fall—the season of cozy sweaters, vibrant leaves, and cinnamon-spiced everything! If you’re like me, you’re probably dreaming of warm, comforting treats to fill your home with the essence of autumn. Let’s face it, nothing says “I’ve got this fall thing under control” quite like a batch of Pumpkin Cheesecake Snickerdoodles.
In this recipe, we’ll marry the classic deliciousness of snickerdoodles with the creamy goodness of pumpkin cheesecake. It’s perfect for those busy days when you need a quick yet delightful sweet treat to impress your loved ones or to stash away for your own cozy evenings on the couch. Trust me; your kitchen will smell like a warm hug when you whip these up!
Why You’ll Love This Pumpkin Cheesecake Snickerdoodle Recipe
Not convinced yet? Here’s why this recipe is a must-try this fall:
- Easy to Make: Even those who are just starting their baking journey will find this recipe approachable.
- Delicious Flavor Combination: The warm-spiced cookie meets creamy pumpkin cheesecake—seriously, what’s not to love?
- Perfect for Sharing (or Not): Bake them for family gatherings, a cozy night in, or simply hide them away for yourself. I promise I won’t tell!
Ingredients
Here’s what you need to whip up these glorious cookies. Don’t worry if you’re missing a couple of things; we can work with that!
For the Snickerdoodles:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 teaspoons cinnamon
For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
For Rolling:
- 1 cup granulated sugar
- 2 teaspoons cinnamon
Directions
Now, let’s get down to business! Put on some of your favorite tunes (trust me, it makes baking even better) and follow these simple steps.
Step-by-Step Instructions
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Prep your oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Parchment—your sweet savior when it comes to easy cleanup!
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Make the snickerdoodle dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
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Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 2 teaspoons of cinnamon. Gradually add this dry mixture to the wet ingredients until just combined. Scoop the dough and chill it in the fridge for about 15 minutes—this helps your cookies maintain their shape!
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Prepare the pumpkin cheesecake filling: In another bowl, stir together the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth. Your filling should be creamy and luscious—like a sunset on a crisp fall evening.
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Assemble the cookies: Take the snickerdoodle dough out of the fridge. Scoop a tablespoon of dough into your hand, flatten it slightly, and place about a teaspoon of the pumpkin cheesecake filling in the center. Encase the filling with the dough, rolling it back into a ball.
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Roll in cinnamon sugar: In a small bowl, combine the granular sugar and cinnamon for rolling. Roll each cookie ball in this mixture to coat them completely.
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Bake to perfection: Place the cookie balls on your prepared baking sheets, leaving enough space between them for spreading. Bake for 12-15 minutes, or until they’re just golden at the edges.
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Cool down and enjoy: Allow the cookies to cool for a few minutes on the baking sheets before transferring them to a wire rack to cool completely.
Cooking Tips for Your Snickerdoodles
- Chill Your Dough: I can’t stress this enough—chilling the dough helps the cookies hold their shape! If you’ve got a busy schedule, it’s okay to chill the dough longer. You can even make the dough ahead of time and store it in the fridge overnight. Perfection waits for no one!
- Don’t Skip the Filling: If you think about skipping the pumpkin cheesecake filling because of time, I get it, life is hectic. But let me tell you, it elevates these cookies from “just another treat” to the star of your fall desserts.
- Experiment with Spices: Don’t be afraid to play around with your spices! Add a dash of nutmeg or ginger to give your cookies a little twist.
Frequently Asked Questions
Can I substitute cream cheese in this recipe?
Definitely! Mascarpone or a dairy-free cream cheese alternative will work well, depending on your dietary needs!
How can I store leftovers?
Store your cookies in an airtight container at room temperature for about 3 days. If you want them to last longer (if you can resist!), pop them in the fridge for up to a week. Just remember to separate layers with parchment paper to avoid squishing.
Can I freeze these cookies?
Absolutely! Flash freeze the cookies in a single layer on a baking sheet, then transfer them to an airtight container. They can last in the freezer for up to three months.
While you’re baking up these Pumpkin Cheesecake Snickerdoodles, take a moment to appreciate the little things this season brings—like the joy of creating something delicious. Whether you’re indulging by yourself or passing some around to friends and family, these cookies are sure to spread smiles all around.
So, grab your apron and let’s whip up some fall magic together! Don’t forget to check out my other delightful recipes like Homemade Pumpkin Spice Latte and Apple Cinnamon Oatmeal to complement your cozy baking adventures.
Happy baking!
Meta Description: Pumpkin Cheesecake Snickerdoodles are the perfect recipe for your fall festivities. Quick, easy, and delicious, they’ll become your go-to treat!
A Delightful Fall Cookie Recipe
Description
Whip up these Pumpkin Cheesecake Snickerdoodles, a delightful twist on a classic cookie that combines the creamy goodness of pumpkin cheesecake with warm, spiced snickerdoodles.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 2 teaspoons of cinnamon. Gradually add this dry mixture to the wet ingredients until just combined. Chill the dough in the fridge for about 15 minutes.
- In another bowl, stir together the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Take the snickerdoodle dough out of the fridge. Scoop a tablespoon of dough, flatten it slightly, and place a teaspoon of the pumpkin cheesecake filling in the center. Encase the filling with the dough, rolling it back into a ball.
- In a small bowl, combine granulated sugar and cinnamon. Roll each cookie ball in this mixture to coat them completely.
- Place the cookie balls on the prepared baking sheets and bake for 12-15 minutes or until they are just golden at the edges.
- Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is important for shape retention. Store cookies in an airtight container.