These Pumpkin Cheesecake Snickerdoodle Cookies are a tasty treat filled with creamy pumpkin cheesecake goodness. Each cookie is soft and has a delightful cinnamon sugar coating!
I love making these cookies during fall—they smell amazing and taste even better! Pair them with a warm cup of tea or coffee for a cozy snack moment. Yum!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for rich flavor. If you’re short on time, you can use softened coconut oil or margarine as a substitute, but the butter gives the best taste.
Pumpkin Puree: Use canned pumpkin puree for convenience; it’s perfect for baking. If you’re feeling adventurous, try making your own by roasting and pureeing fresh pumpkin!
Cream Cheese: For the filling, regular cream cheese works best. If you need a lighter option, consider using low-fat cream cheese. To make it dairy-free, use a vegan cream cheese alternative.
Granulated Sugar: The sugar in the dough also forms a delicious coating with cinnamon. If you want a less sweet cookie, use less sugar or substitute with coconut sugar for a hint of caramel flavor.
How Do You Achieve a Perfectly Soft Cookie?
Getting that soft texture in pumpkin cheesecake snickerdoodles is all about the right ingredients and mixing technique. Here are some key tips:
- Use room temperature butter to create air pockets while creaming, which helps with fluffiness.
- Avoid overmixing the dough once the flour is added; this keeps the cookies nice and tender.
- Keep an eye on baking time. Remove cookies when they are just set; they will firm up as they cool.
- Let the cookies cool enough on the baking sheet before transferring them to avoid breaking.
How to Make Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup pure pumpkin puree
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon, divided
For The Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
For Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for prep and 12-14 minutes for baking. In total, expect around 35-40 minutes to get these cookies ready, but they’re definitely worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly and have the perfect texture. Also, line two baking sheets with parchment paper and set them aside.
2. Mix the Wet Ingredients:
In a large bowl, use a hand mixer or a whisk to cream together the softened butter, 3/4 cup of the granulated sugar, and the vegetable oil until the mixture is light and fluffy. This step is crucial for creating a nice texture in your cookies!
3. Add in the Egg, Vanilla, and Pumpkin:
Beat in the egg and vanilla extract until well combined. Next, mix in the pure pumpkin puree until everything is well blended. The pumpkin gives these cookies that lovely fall flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of ground cinnamon. This mixture will help the cookies rise and get that signature snickerdoodle taste.
5. Mix Wet & Dry Ingredients:
Gradually add the dry ingredients to the bowl with your wet ingredients. Mix until just combined—be careful not to overmix, as this can make the cookies tough.
6. Prepare the Cream Cheese Filling:
In another bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. This filling is the wonderful surprise inside your cookies.
7. Make the Cinnamon Sugar Mixture:
In a small bowl, mix together the remaining 1/4 cup granulated sugar with the remaining 1 teaspoon ground cinnamon. This will create the delicious coating for the cookies.
8. Shape the Cookies:
Scoop about 2 tablespoons of the cookie dough and flatten it slightly in your palms. Place about 1/2 teaspoon of the cream cheese filling in the center of the dough. Carefully fold the dough around the filling, sealing it inside and shaping it into a ball.
9. Roll in Cinnamon Sugar:
Roll each filled dough ball in the cinnamon sugar mixture until they are completely coated. This adds that sweet, crisp texture to the outside of the cookies!
10. Bake the Cookies:
Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake them in the preheated oven for 12-14 minutes, or until the cookies are set and slightly puffed but still soft in the center.
11. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Enjoy Your Cookies!
Now, it’s time to indulge! Enjoy these cozy, soft pumpkin cheesecake snickerdoodle cookies with a warm drink, or as a delightful treat any time of the day!
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
No, it’s best to use pure pumpkin puree for the recipe. Pumpkin pie filling contains added sugars and spices that could alter the flavor and texture of your cookies.
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that is designed for baking to maintain the right texture.
What Should I Do If the Dough Is Too Sticky?
If your dough feels overly sticky, refrigerate it for about 30 minutes. This will help solidify the butter and make it easier to handle when forming the cookie balls!