Cheesecake-Stuffed Pumpkin Snickerdoodle Cookies: A Delightful Autumn Treat
Introduction
As the cool breeze of autumn sweeps in and leaves begin to fall, it’s the perfect time to indulge in the warm, comforting flavors of the season. These Cheesecake-Stuffed Pumpkin Snickerdoodle Cookies bring together the classic taste of snickerdoodles with the rich flavors of pumpkin and a creamy cheesecake center. It’s a festive treat sure to impress at any gathering or simply to enjoy in the coziness of your home. Subscribe to receive this delectable recipe right in your inbox!
Why You’ll Love This Recipe
These cookies offer an explosion of flavors that capture the essence of fall. The combination of spicy cinnamon, nutmeg, and cloves with the smooth, creamy cheesecake filling and earthy pumpkin is nothing short of mouthwatering. Not only are they delicious, but they’re also easy to make, kid-friendly, and an absolute crowd-pleaser. Plus, who doesn’t love a cookie with a creamy surprise inside?
Ingredients
For the Cookies:
– All-purpose flour: 2 3/4 cups
– Baking powder: 1/2 teaspoon
– Baking soda: 1/4 teaspoon
– Salt: 1/2 teaspoon
– Ground cinnamon: 1 tablespoon
– Ground nutmeg: 1/2 tablespoon
– Ground cloves: 1/4 teaspoon
– Granulated sugar (divided): 1 3/4 cups
– Unsalted butter, softened: 1/2 cup
– Canned pumpkin puree: 1/2 cup
– Large egg: 1
– Vanilla extract: 1 teaspoon
For the Cheesecake Filling:
– Cream cheese, softened: 8 oz
– Granulated sugar: 1/4 cup
– Vanilla extract: 1 teaspoon
For the Cinnamon Sugar Coating:
– Granulated sugar: 1/4 cup
– Ground cinnamon: 1 tablespoon
Necessary Tools
– Oven
– Baking sheets
– Parchment paper
– Mixing bowls (various sizes)
– Whisk
– Electric mixer
– Measuring cups and spoons
– Spatula
Ingredient Swaps and Additions
For a different twist, consider using brown sugar in place of granulated sugar for a deeper caramel flavor. Add a touch of ginger in the cookie dough for an extra spicy kick or incorporate some chocolate chips into the filling for added richness.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a medium bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate large bowl, cream together 1 1/2 cups of sugar with the softened butter until fluffy. Mix in the pumpkin puree, egg, and vanilla extract. Gradually add the dry ingredients until a dough forms.
4. In another bowl, smooth the cream cheese with 1/4 cup sugar and vanilla extract.
5. Prepare the cinnamon sugar coating by mixing 1/4 cup sugar with 1 tablespoon cinnamon in a small bowl.
6. Take a tablespoon of dough, flatten it, and place a teaspoon of cheesecake filling in the center, encase it with dough, and roll into a ball. Coat it in the cinnamon sugar mixture.
7. Position the cookies 2 inches apart on lined baking sheets and bake for 12-15 minutes.
8. Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions
These cookies pair beautifully with a warm cup of apple cider or hot chocolate. Stack them on a festive plate with some spiced nuts for a lovely fall dessert platter.
Pro Tips for Success
Ensure the cream cheese is fully softened for the smoothest filling. Don’t overbake—the cookies should still be soft in the center when removed from the oven for the best texture.
Storing and Reheating
Store cookies in an airtight container at room temperature for up to three days. For longer storage, place in the refrigerator. To enjoy warm, heat them slightly in the microwave before serving.
FAQ Section
Q: Can I freeze these cookies?
A: Absolutely! Freeze them before baking or after baking and cooling. Thaw before baking or enjoy as a chilled treat.
Q: How can I make these cookies gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Conclusion
These Cheesecake-Stuffed Pumpkin Snickerdoodle Cookies are a delightful representation of all things autumn—warm, inviting, and filled with seasonal spices. Perfect for sharing with family and friends, or for a quiet indulgence at home. We’d love for you to leave a review, share your delightful photos, or tag your bakes on Pinterest or Instagram!
Nutritional Information
Approximate nutritional info per serving:
Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 22mg
Sodium: 65mg
Total Carbohydrates: 20g
Sugars: 10g
Protein: 2g
Cheesecake-Stuffed Pumpkin Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, cream together 1 1/2 cups of sugar with the softened butter until fluffy. Mix in the pumpkin puree, egg, and vanilla extract. Gradually add the dry ingredients until a dough forms.
- In another bowl, smooth the cream cheese with 1/4 cup sugar and vanilla extract.
- Prepare the cinnamon sugar coating by mixing 1/4 cup sugar with 1 tablespoon cinnamon in a small bowl.
- Take a tablespoon of dough, flatten it, and place a teaspoon of cheesecake filling in the center, encase it with dough, and roll into a ball. Coat it in the cinnamon sugar mixture.
- Position the cookies 2 inches apart on lined baking sheets and bake for 12-15 minutes.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
