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+ servings
cheesecake-pumpkin-cookies

Pumpkin Snickerdoodles with Cheesecake Filling

The Starving Chef
Soft and spiced pumpkin cookies with a creamy cheesecake surprise in the center, rolled in cinnamon sugar for a delightful fall treat.
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Course Cookies, Dessert
Cuisine Cookies, Fall Foods
Servings 24 cookies

Ingredients
  

FOR CHEESECAKE FILLING:

CINNAMON SUGAR FOR ROLLING:

Instructions
 

  • Preheat the oven to 350°F. In a large bowl, mix together the flour, 1 teaspoon baking powder, 2 teaspoons of cinnamon, 2 teaspoons of pumpkin spice, and 1 teaspoon each of ginger, nutmeg, and cloves.
  • Using a stand mixer, beat together the white and brown sugar with the butter until light and fluffy. Then add the egg and mix until completely blended. Add a few tablespoons of the pumpkin puree, alternating with flour, until the cookie dough reaches a nice orange color and has a soft but not sticky consistency.
  • With your hands, measure out approximately 2 tablespoons of cookie dough. Roll it into a ball and flatten it between your palms. Arrange the flattened dough on a baking sheet lined with a silicone mat or parchment paper. Press two fingers or a spoon into the center of each cookie.
  • With your hands, measure out approximately 2 tablespoons of cookie dough. Roll it into a ball and flatten it between your palms. Arrange the flattened dough on a baking sheet lined with a silicone mat or parchment paper. Press two fingers or a spoon into the center of each cookie.
  • In a small bowl, use a hand mixer to blend together 1 tablespoon of pumpkin spice, 2 tablespoons of white sugar, and the cream cheese to create the "cheesecake" filling. Use a spoon to measure out approximately 1 tablespoon of the filling into the center divot of each cookie.
  • Measure out another approximate 2 tablespoons of the cookie dough. Roll and flatten it, then place it on top of each cookie with the filling. Pinch the edges together, then gently roll between your palms until the seam can no longer be seen.
  • In a small bowl, whisk together the remaining 1/4 cup of white sugar, 1 teaspoon of cinnamon, and 1 teaspoon of pumpkin spice. Roll each cookie in the sugar mixture until completely coated.
  • Flatten all the cookies simultaneously by using the bottom of a heavy glass pan or a flat baking sheet. Gently press until the cookies are about 1/4 to 1/2 inch thick.
  • Place the cookies in the oven and bake for 10-15 minutes or until the tops of the cookies are just beginning to brown and crack. Remove the cookies from the oven and let them cool on the baking sheet before transferring them to a cooling rack to cool completely.
  • Serve the cookies warm, cold, or at room temperature. Enjoy! Happy fall!
Keyword cheesecake, cookies, pumpkin, pumpkin spice
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