Pumpkin Cheesecake Snickerdoodles

Pumpkin cheesecake snickerdoodles are the ultimate fall treat, combining the rich flavors of pumpkin and cheesecake in a chewy cookie. These cookies are perfect for gatherings, cozy nights in, or as a delightful surprise for lunchboxes. With their creamy center and cinnamon-sugar coating, they offer a unique taste experience that will keep everyone coming back for more.

Why You’ll Love This Recipe

• Unique Flavor Combination: The blend of pumpkin and creamy cheesecake creates a deliciously unexpected treat.
• Easy to Make: With simple steps and common ingredients, these cookies are quick to prepare.
• Perfect for Fall: Celebrate the season with these festive cookies that capture autumn’s essence.
• Great for Sharing: Ideal for parties or family gatherings, these cookies will impress your guests.
• Freezable Dough: Prepare ahead by freezing the cheesecake centers, making it easy to bake fresh cookies anytime.

Tools and Preparation

Before you start baking these delightful pumpkin cheesecake snickerdoodles, gather your tools and equipment. Having everything ready will make the process smoother.

Essential Tools and Equipment

• Stand mixer
• Mixing bowls
• Cookie scoop
• Parchment paper
• Baking sheets
• Measuring cups and spoons

Importance of Each Tool

• Stand mixer: Makes mixing the dough effortless, ensuring a smooth consistency without much effort.
• Cookie scoop: Ensures uniform cookie sizes for even baking, leading to perfectly shaped snickerdoodles every time.
• Parchment paper: Prevents sticking and makes cleanup easy while ensuring your cookies bake evenly.

Ingredients

To make pumpkin cheesecake snickerdoodles, you’ll need the following ingredients:

For the Cheesecake Center

• 4 ounces cream cheese (soft)
• 2 tbsp granulated sugar
• ½ tsp vanilla

For the Cookie Dough

• ½ cup butter (room temperature)
• ½ cup brown sugar
• ⅓ cup granulated sugar
• ⅓ cup pumpkin puree (blotted to become ¼ cup)
• 1 large egg yolk (room temperature)
• 2 tsp vanilla
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• 1½ cups all-purpose flour

For Rolling the Cookies

• ¼ cup granulated sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice

How to Make Pumpkin Cheesecake Snickerdoodles

Step 1: Prepare the Cheesecake Center

1. In a small bowl mix together cream cheese, sugar, and vanilla until smooth.
2. Scoop into 2 teaspoon-sized balls; this should yield about 11 balls.
3. Place on a plate and freeze until completely solid, about 30 minutes.

Step 2: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper for easy cleanup.

Step 3: Prepare the Pumpkin Puree

1. Measure out ⅓ cup of pumpkin and place it on a paper plate.
2. Using paper towels, blot the pumpkin to remove excess liquid until the towel wipes clean. You should have about ¼ cup left.

Step 4: Mix the Cookie Dough

1. In a stand mixer bowl fitted with a paddle attachment, combine butter, brown sugar, and granulated sugar. Mix until well combined.
2. Add in the blotted pumpkin puree, egg yolk, and additional vanilla; mix again until smooth.

Step 5: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
2. Gradually add this dry mixture to your wet ingredients in the stand mixer on low speed to avoid overmixing.

Step 6: Prepare Sugar Coating

1. In a small bowl mix together remaining sugar, cinnamon, and pumpkin pie spice.

Step 7: Form Cookies

1. Using a cookie scoop (about 3 tablespoons), scoop dough into large balls.
2. Remove frozen cheesecake balls from the freezer; push one into each cookie ball ensuring it’s fully enclosed.
3. Roll each cookie ball in the prepared sugar mixture before placing them on baking sheets.

Step 8: Bake

1. Bake cookies for 12–14 minutes or until they have golden edges but not shiny dough in the center.
2. Sprinkle with extra sugar mixture once out of the oven; allow them to cool completely before enjoying!

How to Serve Pumpkin Cheesecake Snickerdoodles

Pumpkin cheesecake snickerdoodles are a delightful treat, perfect for sharing at gatherings or enjoying with your favorite beverage. Here are some fun serving suggestions to elevate your cookie experience.

With Coffee

• Pairing these cookies with a hot cup of coffee enhances the flavors. The warmth of the coffee complements the spices in the snickerdoodles.

As a Dessert Platter

• Arrange pumpkin cheesecake snickerdoodles on a dessert platter alongside other fall treats. This makes for an attractive and festive presentation during gatherings.

With Vanilla Ice Cream

• Serve warm cookies with a scoop of vanilla ice cream on top. The creamy texture of the ice cream contrasts beautifully with the chewy cookie.

Wrapped as Gifts

• Package individual cookies in cellophane bags tied with twine. This makes a thoughtful homemade gift for friends and family during the fall season.

How to Perfect Pumpkin Cheesecake Snickerdoodles

To ensure your pumpkin cheesecake snickerdoodles turn out perfectly every time, consider these helpful tips.

• Use Softened Cream Cheese: Ensure your cream cheese is softened to room temperature for easy mixing and a smooth filling.
• Don’t Overmix Dough: Mix until just combined to keep the cookies tender and chewy. Overmixing can result in tough textures.
• Chill Cheesecake Filling: Freezing the cheesecake filling balls helps them hold their shape when baked within the cookie dough.
• Monitor Baking Time: Keep an eye on the cookies as they bake. Remove them when they have a golden edge but are not shiny in the middle.

Best Side Dishes for Pumpkin Cheesecake Snickerdoodles

These pumpkin cheesecake snickerdoodles pair wonderfully with various side dishes, enhancing your dessert experience. Here’s a list of delightful accompaniments:

1. Chai Latte: A spiced chai latte complements the flavors of cinnamon and pumpkin, making for a cozy pairing.
2. Apple Cider: Warm apple cider adds sweetness and spice, creating a comforting autumnal drink alongside your cookies.
3. Fruit Salad: A light fruit salad made with seasonal fruits like apples and pears provides freshness that balances out the richness of the cookies.
4. Cheese Platter: A small cheese platter with mild cheeses can offer a salty contrast to the sweet cookies, enhancing their flavor profile.
5. Pumpkin Spice Hot Chocolate: For chocolate lovers, this drink combines rich chocolate with seasonal spices, perfect for dipping cookies.
6. Caramel Sauce: Drizzle some caramel sauce over your pumpkin cheesecake snickerdoodles for an extra touch of sweetness that pairs well with their flavor.

Common Mistakes to Avoid

It’s easy to make a few errors while baking Pumpkin Cheesecake Snickerdoodles. Here are some common mistakes and how to avoid them.

• Boldly skipping the chilling step: Not freezing the cheesecake balls can lead to a gooey filling. Make sure to freeze them for at least 30 minutes.
• Boldly ignoring pumpkin preparation: If you don’t blot the pumpkin, it can add too much moisture. Always remove excess liquid from the pumpkin puree.
• Boldly overmixing the dough: Overmixing can lead to tough cookies. Mix until just combined, leaving a few flour streaks.
• Boldly underbaking: Pulling cookies out too early can result in a gooey center. Bake until they have a golden rim and no shiny dough is visible.
• Boldly neglecting to use parchment paper: Baking directly on sheets can cause sticking and uneven baking. Always line your baking sheets with parchment paper.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Ensure cookies are completely cooled before sealing to maintain freshness.

Freezing Pumpkin Cheesecake Snickerdoodles

• Freeze for up to 3 months.
• Place cookies in a single layer on a baking sheet before transferring to a freezer-safe container.

Reheating Pumpkin Cheesecake Snickerdoodles

• Oven: Preheat to 350°F and warm cookies for about 5-7 minutes for best texture.
• Microwave: Heat one cookie at a time for about 10-15 seconds for a soft treat.
• Stovetop: Use a skillet on low heat, cover, and warm cookies for about 2-3 minutes.

Frequently Asked Questions

What are Pumpkin Cheesecake Snickerdoodles?

Pumpkin Cheesecake Snickerdoodles are chewy cookies with a creamy cheesecake center, rolled in cinnamon sugar, making them perfect for fall.

Can I make these cookies gluten-free?

Yes! Substitute all-purpose flour with your favorite gluten-free flour blend.

How do I store leftover Pumpkin Cheesecake Snickerdoodles?

Store them in an airtight container at room temperature or refrigerate for up to 5 days.

Can I customize the flavors of my Pumpkin Cheesecake Snickerdoodles?

Absolutely! You can add chocolate chips or nuts for extra texture and flavor.

How long do these cookies last in the freezer?

Frozen Pumpkin Cheesecake Snickerdoodles can last up to 3 months when stored properly.

Final Thoughts

These Pumpkin Cheesecake Snickerdoodles combine delightful flavors and textures, making them an irresistible fall treat. Feel free to customize with your favorite mix-ins or spices. Try making them today; they’re sure to impress family and friends!