Snickerdoodle Pumpkin Cheesecake Cookies
Snickerdoodle Pumpkin Cheesecake Cookies are a must-try this fall season! They are full of your favorite fall flavors- the best take on classic cookies. They are incredibly delicious and soft, having a tangy, creamy cheesecake filling- not to forget the pumpkin spice!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 240 g Unsalted butter (82% fat, at room temperature)
- 140 g Granulated sugar
- 140 g Brown sugar
- 230 g Pumpkin puree
- 350 g Flour
- ½ Teaspoon Salt
- 1½ Teaspoon Baking soda
- 1½ Teaspoon Pumpkin spice
- 180 g Cream cheese (eg. Full fat Philadephia)
- 30 g Powdered sugar (sifted)
- 40 g Unsalted butter
- 80 g Granulated sugar
- 1 Teaspoon Pumpkin spice (or cinnamon powder)
Instructions
- 1
Start with the cream cheese filling
- 2
Whip cream cheese with powdered sugar for a few minutes, then pipe or spoon 12 equal-sized balls on a parchment paper or silicone baking mat
- 3
Gently flatten the top of the balls so the cream cheese filling looks sort of round but a bit more on the flat side. Freeze for 30-60 minutes
- 4
Continue with the Pumpkin cookie dough
- 5
With an electric hand mixer whip room temperature butter with sugar for a few minutes, then fold in pumpkin puree
- 6
Sift flour, salt, baking soda, and pumpkin spice together then add the flour mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix
- 7
Chill the dough for 30 minutes while the cream cheese filling is in the freezer
- 8
Prepare 2 baking pans with parchment paper
- 9
Divide the dough into 24 equal portions (using a Digital scale is handy)
- 10
Take one cookie dough portion, place it onto the parchment paper and gently flatten the top. The diameter of the cookie dough should be bigger, than the diameter of the frozen cream cheese filling
- 11
Take one frozen cream cheese filling and place it on top of the cookie dough. Take another cookie dough portion and gently but firmly seal the frozen cream cheese filling with the bottom cookie dough
- 12
Continue with the rest, overall you will have 12 cream cheese filled cookies
- 13
Let cookie dough rest in the fridge for an hour or 20 minutes in the freezer
- 14
Baking
- 15
Pre-heat oven to 175 C / 347°F (no fan)
- 16
Bake the cookies for 20-25 minutes until the edge is well baked and the middle is fudge
- 17
Let the cookies rest for a few minutes, then carefully remove them from the parchment paper and let them cool on a Cooling rack
- 18
Apply the cinnamon sugar coating
- 19
Mix granulated sugar with cinnamon or pumpkin spice.
- 20
Melt a small amount of butter and apply lightly but thoroughly all around the cookies then dump them in the cinnamon sugar mixture.
- 21
Serve the cookies fresh or store them refrigerated for 2-3 days