Soft and fluffy on the outside and creamy on the inside, these pumpkin cheesecake snickerdoodles are the perfect cookie for fall!
Each fall I try to make a pumpkin recipe for the blog – because what is fall without pumpkin? My pumpkin pasta sauce, apple pumpkin muffins, pumpkin chocolate chip energy bites, and pumpkin pie overnight oats are some of my favorites.
Alas, we are more than half way through November and I realized I didn’t post a new pumpkin recipe! I had to do something about it asap! My husband suggested pumpkin snickerdoodles. I decided to one-up him and make pumpkin cheesecake snickerdoodles!
These pumpkin cheesecake snickerdoodles are soft, fluffy and pumpkin-y. The creamy pumpkin cheesecake filling inside pairs perfectly with the cookie that is wrapped around it.
How to make pumpkin cheesecake snickerdoodles
These do take a little bit longer to make, due to adding the cream cheese filling and wrapping the cookie dough, but let me tell you – they sure are worth it! Call in the help of your family or friends to help you and the time will go by faster and be well spent with good company!
The first thing you need to do is make the dough. Whisk your dry ingredients together in a bowl and set aside. In a separate bowl (I like using my KitchenAid mixer affiliate link) and mix together the wet ingredients. Then slowly add in the dry ingredients to form the dough.This next step is important so you don’t end up with a sticky mess while adding the filling. Cover and place the dough the refrigerator to chill for 1 hour.
While the dough is chilling, make your filling. Then pop it into the refrigerator to chill alongside the dough for 30 minutes.
While those are in the fridge, whisk the sugar and spice coating together.
After the dough and filling are done chilling, take about 1 tablespoon of cookie dough at a time, flatten them out into 1 to 2-inch rounds. Place a dollop of the filling in the center of half of the dough rounds.
Top the cream cheese mixture with another flat dough round. Pinch the edges of the two dough rounds together, then carefully roll to make a ball. Roll the stuffed cookie dough balls in the sugar spice coating mixture until evenly coated.
Bake for 10 to 15 minutes, or until the tops start to crack. Do not over bake, or they may turn crispy and hard rather than soft and fluffy.
How are pumpkin cheesecake snickerdoodles healthy?
These are definitely a sweet treat, but I did lighten them up just a tiny bit by using white whole wheat flour and slightly less sugar (about 1/3 cup less than traditional snickerdoodles).
Using the white whole wheat flour still yields a soft, tender texture while adding whole grain and fiber. I also used Neufchatel cream cheese, which is 1/3 less fat than regular cream cheese and still delicious.
I hope you are still enjoying all things pumpkin this fall and decide to make a batch of these cookies. They will be well worth the effort!
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Pumpkin Cheesecake Snickerdoodles
- Prep Time: 1 hour 35 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: 3 dozen 1x
- Category: desserts
- Method: bake
- Cuisine: American
Description
Soft and fluffy on the outside and creamy on the inside, these pumpkin cheesecake snickerdoodles are the perfect cookie for fall!
Ingredients
For the Dough:
- 3 3/4 cups white whole wheat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg yolk
- 3/4 cup pure pumpkin puree
- 1 1/2 teaspoons vanilla extract
For the Filling:
- 8 ounces 1/3 less fat cream cheese, softened (I usually use Neufchâtel cheese)
- 1/4 cup pure pumpkin puree
- 2 Tablespoons pure maple syrup
- 2 teaspoons vanilla extract
For the Coating:
- 1/3 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch allspice
Instructions
For the Dough:
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt; set aside.
- In a separate large bowl, using electric beaters cream the butter, sugar and brown sugar. Add in the egg yolk and stir to combine. Add the pumpkin and vanilla extract and mix well.
- A little at a time, add the flour mixture to the pumpkin mixture. Mix well until a dough forms.
- Cover and place in the refrigerator to chill for 1 hour.
For the Filling:
- In a medium bowl using an electric beater, mix the cream cheese, pumpkin, maple syrup and vanilla together until well combined.
- Cover and place in the refrigerator to chill for 30 minutes.
For the Coating:
- In a small bowl, whisk together the sugar, cinnamon, ginger and allspice.
Putting it all together:
- Preheat oven to 350°F. Prepare a baking sheet by spraying with nonstick cooking spray or lining with a silicone baking mat.
- Taking about 1 tablespoon of cookie dough at a time, flatten them out into 1 to 2-inch rounds. Place roughly 1 teaspoon of the cream cheese mixture in the center of half of the dough rounds. Top the cream cheese mixture with another flat dough round. Pinch the edges of the two dough rounds together, then roll to make a ball.
- Roll all the stuffed cookie dough balls in the sugar coating mixture until evenly coated. Place on the prepared cookie sheet.
- Bake for 10-15 minutes, or until the tops start to crack. Do not over bake. Allow to cool before transferring to a wire rack.
- Store in an air tight container in the refrigerator for 5-7 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18.5 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 23 mg
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