Snickerdoodle Pumpkin Cheesecake Cookies
Snickerdoodle Pumpkin Cheesecake Cookies are a must-try this fall season! They are full of your favorite fall flavors- the best take on classic cookies. They are incredibly delicious and soft, having a tangy, creamy cheesecake filling- not to forget the pumpkin spice!
Servings: 12 cookies
Calories: 370kcal
Ingredients
Pumpkin cookies
- 240 g Unsalted butter 82% fat, at room temperature
- 140 g Granulated sugar
- 140 g Brown sugar
- 230 g Pumpkin puree Puree not pumpkin pie filling. It is recommended to run the puree through a cheesecloth and letting the water drain, then measure.
- 350 g Flour
- ½ Teaspoon Salt
- 1½ Teaspoon Baking soda
- 1½ Teaspoon Pumpkin spice check my homemade pumpkin spice recipe
Cream cheese filling
- 180 g Cream cheese eg. Full fat Philadephia
- 30 g Powdered sugar sifted
Cinnamon sugar coating
- 40 g Unsalted butter
- 80 g Granulated sugar
- 1 Teaspoon Pumpkin spice or cinnamon powder
Instructions
Start with the cream cheese filling
- Whip cream cheese with powdered sugar for a few minutes, then pipe or spoon 12 equal-sized balls on a parchment paper or silicone baking mat
- Gently flatten the top of the balls so the cream cheese filling looks sort of round but a bit more on the flat side. Freeze for 30-60 minutes
Continue with the Pumpkin cookie dough
- Sift flour, salt, baking soda, and pumpkin spice together then add the flour mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix
- Chill the dough for 30 minutes while the cream cheese filling is in the freezer
- Prepare 2 baking pans with parchment paper
- Divide the dough into 24 equal portions (using a Digital scale is handy)
- Take one cookie dough portion, place it onto the parchment paper and gently flatten the top. The diameter of the cookie dough should be bigger, than the diameter of the frozen cream cheese filling
- Take one frozen cream cheese filling and place it on top of the cookie dough. Take another cookie dough portion and gently but firmly seal the frozen cream cheese filling with the bottom cookie dough
- Continue with the rest, overall you will have 12 cream cheese filled cookies
- Let cookie dough rest in the fridge for an hour or 20 minutes in the freezer
Baking
- Pre-heat oven to 175 C / 347°F (no fan)
- Bake the cookies for 20-25 minutes until the edge is well baked and the middle is fudge
- Let the cookies rest for a few minutes, then carefully remove them from the parchment paper and let them cool on a Cooling rack
Apply the cinnamon sugar coating
- Mix granulated sugar with cinnamon or pumpkin spice.
- Melt a small amount of butter and apply lightly but thoroughly all around the cookies then dump them in the cinnamon sugar mixture.
- Serve the cookies fresh or store them refrigerated for 2-3 days
Video
Notes
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- Use 82% Europen style butter when baking cookies
- For the best (not watery) texture and intense pumpkin flavor, it is recommended to run the puree through a cheesecloth and let the water drain.
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
- Respect the chilling and freezing time in the recipe, do not skip it or you won't be able to fill the cookie dough with the cream cheese filling
- Try not to overbake your cookies if you prefer them fudge and gooey
Nutrition
Calories: 370kcal | Carbohydrates: 43g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 296mg | Potassium: 119mg | Fiber: 2g | Sugar: 19g | Vitamin A: 704IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg