Soft Pumpkin Snickerdoodles Cheesecake Cookies
Ingredients:
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, beat butter with 1 cup granulated sugar until light and fluffy. Add egg, pumpkin puree, and vanilla extract; mix until combined.
4. Gradually add dry ingredients to the wet mixture, stirring until just combined.
5. In a separate bowl, beat cream cheese and remaining 1/4 cup sugar until smooth.
6. To assemble, scoop about 2 tablespoons of cookie dough and flatten slightly in your hand. Place about 1 teaspoon of cream cheese mixture in the center, then wrap the dough around it to seal and form a ball.
7. Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Roll each cookie ball in this cinnamon-sugar mixture.
8. Arrange cookies on prepared baking sheets about 2 inches apart.
9. Bake for 12-15 minutes or until edges are set but centers remain soft.
10. 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:
Use full-fat cream cheese and butter for the creamiest texture and best flavor.
Chilling the dough for 30 minutes before baking helps cookies hold their shape and enhances texture.