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Pumpkin Cheesecake Snickerdoodles!

OH YES, you read that right, cheesecake snickerdoodles with some pumpkin to get us in the mood for the upcoming holidays!

Here's What You'll Need:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

2 tsp. ground cinnamon

¼ tsp. nutmeg

½ cup (1 stick) unsalted butter, at room temperature

1¾ cup granulated sugar

½ cup brown sugar

1 cup pumpkin puree (pumpkin in a can)

1 large egg

4 tsp. vanilla extract

1 package (8oz) cream cheese

Cookie Dough:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. freshly-ground ground nutmeg

½ cup unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

Cheesecake Filling Ingredients:

8 ounces cream cheese, softened

¼ cup sugar

2 teaspoons vanilla extract

Cinnamon-Sugar Coating:

½ cup granulated sugar

1½ tsp. ground cinnamon

To start, add your package of cream cheese, 1/4 cup sugar, and 2 tsps. vanilla together in a small bowl.

Once blended put in to the fridge to cool for at least 1 hour.

Now, in a medium bowl, combine the 3 and 3/4 cups of flour, the 1 and 1/2 tsps. of baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, and 1/4 tsp. nutmeg.

Make sure these dry ingredients are mixed together well and set aside.

In a large bowl mix the 1 cup white sugar, the 1/2 cup brown sugar, the 1 stick of room temperature unsalted butter.

Beat until well combined and creamy.

Add the 3/4 cup pumpkin to the creamy mixture and blend together.

Add in the egg and beat again

and finally add 2 tsps of vanilla and mix together well.

You will now slowly add the dry mixture into your large bowl.

Mix only until the wet and dry ingredients are combined, then chill for an hour.

This hour of chill time will give you time to line your baking sheets with parchement paper

Mix together the remaining 1/2 cup white sugar and 1 and 1/2 tsp. cinnamon in a small bowl for the cookie coating.

You can also wash the dishes and maybe make some cards to take over to your friends and family with your freshly baked cookies (if there's any left)! :)

Once chilled, take the dough and filling out of the fridge and preheat the oven to 350.

Start making cookies by taking about a tablespoon of dough and flatten into a little pumkin cookie pancake.

Add a small dollop of cheesecake filling (about 1 tsp.) to the middle of your mini pancake.

And make another mini pancake and place on top.

Pinch the edges to seal in the filling to form a ball

Toss the cookie ball in the sugar coating mixture!

Place the well-coated cookie ball onto your parchment paper about 2 inches apart from each other and repeat until you finish the dough (or run out of space on your baking sheet).

Take your flat bottomed glass and gently flatten your cookies before putting them in the oven.

Bake for 10-15 minutes, until the top just starts to crack.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack (or into your mouth!)

YUMMMM!! Enjoy!!:)

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