The flavors of pumpkin, cream cheese, and warm spices combine in a soft and chewy cookie in these Pumpkin Cheesecake Snickerdoodles. They are ideal for fall gatherings or whenever you want a tasty treat!
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for rolling. 1 teaspoon ground cinnamon for rolling.
Instructions: Spread the butter and 1 cup of sugar out in a large bowl and mix them together until the butter is light and fluffy. Mix the pumpkin puree, egg, and 1 teaspoon of vanilla extract together in the bowl until everything is well mixed. Mix the flour, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves together in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a smooth dough forms. Put the dough in the fridge for at least an hour with the lid on. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl. This will be used for rolling. Melt the cream cheese and mix it with 1/4 cup of sugar and 1 teaspoon of vanilla extract in a different bowl. Beat the mixture until it is smooth and creamy. Put a little over a tablespoon of the cookie dough on a flat surface and add a little cheesecake filling in the middle. Make sure the dough is well sealed around the filling, then roll it into a ball. Cover the ball evenly with the cinnamon-sugar mix, then put it on the baking sheet that has been prepared. Do the first two steps again with the rest of the dough and filling. Press down gently on each cookie with the bottom of a glass to make them a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Serve these tasty Pumpkin Cheesecake Snickerdoodles and enjoy them!
Prep Time: 20 minutes
Cook Time: 12 minutes
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