Pumpkin Snickerdoodles With A Cheesecake Filling are so yummy! You can enjoy them with a warm cup of coffee or bring them to work to share with your co-workers.
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Can you believe I can never remember experiencing a real Fall. I lived in New York until I was 6 and then moved to Florida. Florida just kind of skips over Fall. You go from wearing t-shirts, shorts, and flip flops to jeans, t-shirts, and flip flops. The leaves never change colors. It’s a waste of money to buy boots and a winter jacket. The only way we know it was Fall was because there were pumpkin patches at the local churches.
Even though I have never been able to watch the leaves change colors and wear boots and sweaters, there is a scent that always evokes the feeling of Fall – pumpkin! I love to make pumpkin desserts and light my pumpkin candles. I may have had to lower my air conditioner to 72* while baking to make it feel like Fall.
I wanted to share one of my favorite Fall recipes with you. You will love Pumpkin Cheesecake Snickerdoodles. You can enjoy them with a warm cup of coffee or bring them to work to share with your co-workers. This is one of those desserts that will really impress your friends. You may want to consider making a double batch!
Pumpkin Snickerdoodles With A Cheesecake Filling
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature
- ½ cup light brown sugar
- 1 cup granulated sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup of sugar
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon together. Set aside.
- In a standing mixer with a paddle attachment, mix together the butter and sugars on medium-high speed until fluffy about 2-3 minutes. (Make sure you scrape the sides.)
- Add in the pumpkin puree, beat in egg and then add the vanilla extract. Once the wet ingredients are well combined, slowly add dry ingredients on low speed just until combined.
- Chill the dough for about 45 minutes.
Cream Cheese Filling:
In a medium bowl, blend cream cheese, sugar, and vanilla together with a hand mixer. Chill for about 45 minutes.
To assemble the Pumpkin Snickerdoodles With A Cheesecake Filling Cookies:
- Preheat oven to 350*.
- In a small bowl, combine the sugar and spices for the coating and set aside.
- Take a tablespoon of the cookie batter and press it between your palms to make it flat and about the size of your palm. Make several of these and place them on a platter. Then add about a teaspoon of the cream cheese in the center of each cookie.
- Take another tablespoon of the cookie dough and flatten it in your palm again. Place it on top of the cream cheese.
- Pinch the edges together to seal in the cream cheese and then roll into a ball.
- Roll the dough in the cinnamon-sugar coating and place on the baking sheet 2 inches apart.
- Repeat until you use up all the dough.
Bake the cookies for 10-15 minutes – the tops will begin to crack and they will begin to brown. Mine all took about 14 minutes. You don’t want to overcook them. Softer is better!
- Let the cookies cool on the baking sheet for about 5 minutes and then transfer to a wire rack.
Enjoy! This makes about 24 cookies.
These cookies have a few steps to them but they are totally worth it.
What is your favorite part about Fall?