Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake SnickerdoodlesI didn’t ever think snickerdoodles could be improved upon.  That is, until I tried these.  This pumpkin cheesecake snickerdoodle cookie somehow manages to be crisp yet soft and is mildly infused with pumpkin, cinnamon, ginger, and allspice and then surprise! Inside is a delicious creamy cheesecake filling that completes this whole pumpkin snickerdoodle cookie eating experience.  They are a little time consuming to prepare ~ just like the ordinary snickerdoodles, but are well worth the effort.  So if you’re still on the fall pumpkin bandwagon make these cookies.

Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

Ingredients

    For the Cookies:
  • 3-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup butter, at room temperature
  • 1 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla
  • For the Filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla
  • Cinnamon-sugar coating:
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • dash of allspice

Directions

    Cookie Dough:
  1. In a stand mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy, about 2-3 minutes.
  2. Blend in the pumpkin puree, then beat in the egg and vanilla.
  3. Slowly add the baking powder, salt, cinnamon, nutmeg, and flour on low speed just until combined.
  4. Cover and chill the dough for one hour.
  5. Cream Cheese Filling:
  6. Blend the cream cheese, sugar, and vanilla together.
  7. Chill for one hour.
  8. Cinnamon-sugar coating:
  9. Combine the sugar and spices in a bowl, set aside.
  10. To make the cookies:
  11. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
  12. Take two tablespoons of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in the center. Form the cookie around the filling and roll it into a ball.
  13. Roll the dough ball in the cinnamon-sugar coating and place on the prepared baking sheet 2 inches apart. Flatten each cookie with a heavy bottomed glass or measuring cup.
  14. Repeat until the dough is gone.
  15. Bake for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack.
  16. Enjoy!

Notes

I forgot to flatten the cookies as directed in step 10 and they were fine but the center pocket was a little airier than it probably should have been.

http://www.abrightandbeautifullife.com/pumpkin-cheesecake-snickerdoodles/

Recipe source: The Recipe Critic

This recipe post was featured on:
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13 Responses to Pumpkin Cheesecake Snickerdoodles

  1. Nikki October 23, 2013 at 6:22 pm #

    Love it! Pinned it for my next Fall get-together!

  2. Michelle October 23, 2013 at 8:54 pm #

    Wow, pumpkin would have been an amazing addition in itself, but the cheesecake, too, yum!!

  3. Brenda @ Chatting Over Chocolate October 24, 2013 at 5:42 am #

    WOW! I didn’t think that snickerdoodles could be improved upon either ….clearly I was wrong! 😉 Thanks for sharing your awesomeness! Pinned 😉

  4. Sara October 24, 2013 at 1:43 pm #

    I love Snickerdoodles! I HAVE to try these! Pinning! 🙂 Have a great weekend!

    http://plethoraoponderings.blogspot.com/

  5. Julie October 30, 2013 at 5:16 pm #

    Why must pumpkin be put in everything? This recipe is horrible.

    • Lori October 31, 2013 at 11:08 am #

      Ha. We liked them and so did everyone at my hubby’s work. Sorry that you didn’t like them ~ personal preference? At least now you know and you won’t have to make them again.

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