Print

Soft Pumpkin Snickerdoodles with a Surprise Cheesecake Center

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft Pumpkin Snickerdoodles with a Surprise Cheesecake Center combine cozy fall spices, a chewy pumpkin cookie base, and a creamy, hidden cheesecake filling. These festive treats are perfect for autumn baking and holiday gatherings.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • For the cheesecake filling:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • For the cinnamon sugar coating:
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes.
  2. In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
  3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin purée, egg yolk, and vanilla extract; mix until combined.
  4. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
  5. Scoop out 1 tablespoon of dough, flatten it in your hand, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling and roll into a smooth ball.
  6. Roll each dough ball in the cinnamon sugar mixture and place on a lined baking sheet.
  7. Chill the filled cookie dough balls in the refrigerator for at least 30 minutes.
  8. Preheat oven to 350°F (175°C). Bake the cookies for 12–14 minutes, until the edges are set and tops begin to crack.
  9. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Add mini chocolate chips to the dough for extra sweetness.
  • Use a 1:1 gluten-free flour blend for a gluten-free version.
  • Add cloves or allspice for a spicier variation.
  • Mix a little maple syrup into the cheesecake filling for a seasonal twist.
  • Make mini cookies for bite-sized treats by using smaller portions of dough and filling.
  • Store in the fridge for up to 5 days or freeze baked cookies for up to 2 months.
  • Bring to room temperature before serving for best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/soft-pumpkin-snickerdoodles-with-a-surprise-cheesecake-center/