Ingredients
Dry Ingredients
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- dash of allspice
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon, and freshly ground nutmeg until well combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed for 2 to 3 minutes until the mixture becomes light and fluffy.
- Add Wet Ingredients to Dough: Blend in the pumpkin puree, then beat in the egg followed by the vanilla extract. Gradually add the dry ingredients on low speed and mix just until incorporated. Cover the dough and chill it in the refrigerator for one hour to firm up.
- Prepare Cream Cheese Filling: In a separate bowl, blend together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Refrigerate the filling for one hour to let it set.
- Make Cinnamon Sugar Coating: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix granulated sugar, ground cinnamon, ground ginger, and a dash of allspice to create the coating.
- Assemble Cookies: Take a tablespoon of the chilled cookie dough, flatten it into a pancake shape, and place a teaspoon of cream cheese filling in the center. Take another tablespoon of dough, flatten, and place on top. Pinch edges firmly to seal the cream cheese inside and roll into a smooth ball. Roll each ball generously in the cinnamon sugar mixture, then place on the baking sheet about 2 inches apart.
- Prepare for Baking: Repeat the assembly process until all dough is used. Slightly flatten each cookie dough ball using the bottom of a heavy glass or measuring cup to help them spread evenly while baking.
- Bake: Bake in the preheated oven for 10 to 15 minutes, or until the tops begin to crack and cookies are set. Remove from oven and allow to cool on the baking sheet for 5 minutes.
- Cool and Serve: Transfer the cookies to a wire rack to cool completely. Serve and enjoy these soft, flavorful pumpkin cheesecake filled snickerdoodles.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Chilling both the dough and the filling helps with easier assembly and prevents the cream cheese from melting out during baking.
- Use fresh pumpkin puree rather than pumpkin pie filling for best flavor.
- Cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- For an extra touch, drizzle melted white chocolate over cooled cookies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
