Description
As the crisp autumn air whispers the arrival of a new season, my heart yearns for the comforting flavors that define this time of year. The aroma of pumpkin and spice fills the air, bringing warmth and nostalgia. Today, I’m excited to share a treat that combines the classic snickerdoodle with the rich taste of pumpkin cheesecake: the Pumpkin Cheesecake Snickerdoodle.
Ingredients
All-purpose flour 2 1/4 cups
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Ground cinnamon 1 1/2 teaspoons
Ground nutmeg 1/4 teaspoon
Unsalted butter, softened 1 cup
Granulated sugar 1 cup
Light brown sugar 1/2 cup
Pumpkin puree 1 cup
Egg 1
Vanilla extract 2 teaspoons
Cream cheese, softened 8 ounces
Granulated sugar (for filling) 1/4 cup
Vanilla extract (for filling) 1 teaspoon
Granulated sugar (for coating) 1/4 cup
Ground cinnamon (for coating) 2 teaspoons
Instructions
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, and warm spices like cinnamon, nutmeg, and ginger.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing well.
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours, to let the flavors blend and the dough firm up.
- While the dough chills, prepare the cheesecake filling. Beat cream cheese, powdered sugar, and a bit of vanilla together.
- Take a tablespoon of the chilled dough and flatten it into a disc. Put a teaspoon of cheesecake filling in the center, then cover with another dough disc. Press the edges to seal the cookie.
- Roll the filled dough balls in cinnamon and sugar, then place them on a parchment-lined baking sheet.
- Bake the pumpkin cookies with cheesecake filling at 350°F for 12-15 minutes. They’re done when the tops crack and edges turn lightly golden.
- Prep Time: 10
- Cook Time: 10-15