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cheesecake-pumpkin-cookies

Pumpkin Snickerdoodles with Cheesecake Filling

The Starving Chef
These pumpkin spice snickerdoodles are stuffed with a deliciously simple cheesecake filling - perfect for the fall's imfamous pumkin spice season!
Prep Time 15 mins
Cook Time 15 mins
Cooling Time 1 hr
Total Time 1 hr 30 mins
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 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 blended completely. Add a few tablespoons of the pumpkin puree, alternating with flour, until the cookie dough reaches a nice orange color and is soft but not sticky.
  • 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 teaspoon of pumpkin spice, 2 tablespoons white sugar, and the cream cheese for a 'cheesecake' filling. Use a spoon of 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, then place onto the tops of each of the cookies with the filling. Pinch the edges together, then roll gently between your palms until a seam can no longer be seen.
  • Use the remaining 1/4 cup of white sugar, 1 teaspoon cinnamon, and 1 teaspoon of pumpkin spice in a small bowl and whisk together. Roll each cookie in the sugar until completely coated.
  • Flatten all of 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 cool on the baking sheet until transferring to a cooling rack to cool completely.
  • Serve warm, cold, or room temperature. Enjoy! Happy fall!
Keyword cheesecake, cookies, pumpkin, pumpkin spice
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