PUMPKIN CHEESECAKE SNICKERDOODLES Recipe
Blending comforting pumpkin with indulgent cream cheese filling, these pumpkin cheesecake snickerdoodles are ideal for Thanksgiving or fun fall gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 pinch ground allspice
Pumpkin Snickerdoodles
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
Instructions
- For the Cream Cheese Filling – Using a stand mixer (or hand mixer + large bowl), mix together cream cheese, sugar, and vanilla on medium speed until smooth, about 2-3 minutes. Cover bowl with plastic wrap and chill in refrigerator for 1 hour.
- For the Cinnamon-Sugar Coating – In a small bowl, whisk together granulated sugar, cinnamon, ginger, and allspice. Set bowl aside.
- For the Pumpkin Snickerdoodles – Preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Using a stand mixer, cream together butter, sugars, then mix in pumpkin, egg, and vanilla. Slowly add dry ingredients, then assemble cookies, coat with cinnamon-sugar, and bake for 10-15 minutes. Cool on a wire rack before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 254 kcal
- Sugar: 20g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
