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Pumpkin Cheesecake Snickerdoodles

These delightful cookies combine the warmth of pumpkin spice with the creamy tang of cheesecake filling. A unique twist on a classic snickerdoodle!
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

Snickerdoodle Dough Ingredients
  • 2 sticks Unsalted Butter softened
  • 1 1/2 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
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1 cup Pumpkin Puree
Cheesecake Filling Ingredients
  • 8 ounces Cream Cheese softened
  • 1/2 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract

Equipment

  • Mixing Bowls (2)
  • Baking Sheets
  • Parchment Paper
  • 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. Do not overmix.
  4. Stir in pumpkin puree. 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 small indentation in the center of each with your thumb. 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 brown.
  7. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, use brown sugar instead of granulated sugar in either the cookie dough or the cream cheese filling. Store cookies in an airtight container at room temperature for up to 3 days.