Pumpkin Cheesecake Snickerdoodles
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the cinnamon sugar coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth to make the cheesecake filling.
7. In a small bowl, mix the sugar and cinnamon for the coating.
8. Roll the cookie dough into 1 1/2-inch balls. Flatten each ball slightly, then place a small dollop (about 1 teaspoon) of the cheesecake filling in the center. Fold the dough around the filling and roll gently to seal.
9. Roll each filled cookie ball in the cinnamon sugar mixture and place on the prepared baking sheets about 2 inches apart.
10. Bake for 12-15 minutes, or until the edges are set and lightly golden.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 24 cookies
Tips:
Chill the cookie dough before baking to prevent spreading and keep the cheesecake filling intact.
Use full-fat cream cheese for the best creamy texture in the filling.