Pumpkin Cheesecake Snickerdoodles

Pumpkin, cheesecake and snickerdoodle each alone evokes a warm comfort feeling in each of us. This soft creamy center cookie combines all three. This cookie is truly snickerdoodly, with the added pumpkin spice and gooey cheesecake center. It is truly the best of all three. I found this on the internet on many sites so I really don’t know where it was created. These are really a perfect fall cookie.

Cookie dough: Cream together the butter and sugars in mixer. Add pumpkin puree, egg and vanilla. Blend well. Slowly add dry ingredients on low speed until combined. Using small cookie scoop form balls on cookie sheet cover and chill for several hours. Flatten each a bit to make a small disk about 2 inches round. I had these on a stone pan that remained cold. Cut each ball in half for filling. This can become sticky so keeping it cold is a must.

Cream cheese filling: Combine cream cheese, sugar and vanilla together. Using cookie scoop place balls on cookie sheet. Place in freezer for several hours. Remove from freezer and cut balls in half.

Sugar coating: In a small bowl, combine the sugar and spices for the coating and set aside.

Preparing: Take a dough disk, place a filling ball in center, then top with second disk. Pinch the edges together sealing in the cream cheese and roll into a ball. Be sure to cover cream cheese completely, to prevent filling squeezing out.

Roll the filled dough ball  in the sugar and spice coating and place on the prepared baking sheet 1 inches apart. Repeat with remaining dough.

Flatten each ball a bit about 1/2 in thick with bottom of glass. Do not flatten too much or filling will squeeze out. Press the glass Into sugar before pressing cookie to help prevent sticking.
Bake the cookies for 10-12 minutes. They may look slightly undone. As long as the top is no longer shiny they should be done. Test one in your oven before cooking an entire tray. Let cool on the baking sheet for a few minutes then transfer to a wire rack. These can be a bit fragile so store flat, cover each layer with wax paper to prevent sticking.

These are divine warm and cold so beware of little goblins stealing them.

Note: These do take a bit of time to prepare. Making the dough and filling the night before can save time on the day you want to cook them. Putting in freezer can speed the chilling time. Take these to a holiday party or cookie exchange these are sure to WOW.

Ingredients
  • For the Snickerdoodles
  • 3 and ¾ cup all-purpose flour
  • 1 and ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 egg large
  • 2 tsp vanilla extract
  • For the Cream Cheese Filling
  • 8 ounce cream cheese softened
  • ½ cup powdered sugar
  • For the Cinnamon-Sugar Coating
  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 dash allspice
Instructions
  1. Cream together the butter and sugars in mixer.
  2. Add pumpkin puree, egg and vanilla. Blend well.
  3. Slowly add dry ingredients on low speed just until combined.
  4. Make balls with small cookie scoop, place on cookie sheet. Cover and chill dough for several hours.
  5. Cream cheese filling.
  6. Combine cream cheese and sugar together.
  7. Make balls with small cookie scoop place on cookie sheet lined with wax paper.
  8. Cover and freeze for several hours. Cut in half when you remove from freezer
  9. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray.
  10. In a small bowl, combine the sugar and spices for the coating and set aside.
  11. To make the cookies, flatten a bit to make a small disk. Make a second disk.
  12. Place a ½ ball of filling in center of disk.
  13. Place second cookie dough disk on top of the cream cheese.
  14. Pinch the edges together sealing in the cream cheese and roll into a ball. Covering cream cheese completely.
  15. Roll ball in the cinnamon sugar coating and place on the prepared baking sheet 1 inches apart.
  16. Repeat with remaining dough.
  17. Flatten each ball a bit about ½ inch thick with bottom of glass.
  18. Bake the cookies for 10-12 minutes or until the tops is no longer shiny
  19. Let cool on the baking sheet for a few minutes then transfer to a wire rack.
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