Easy Pumpkin Cheesecake Snickerdoodles Recipe: Fall in Every Bite
Fall is in the air, and what better way to embrace the season than with a batch of heavenly Pumpkin Cheesecake Snickerdoodles? These delectable treats combine the cozy warmth of pumpkin spice, the tangy richness of cheesecake, and the classic cinnamon-sugar comfort of snickerdoodles. If you’ve been searching for the perfect autumn cookie recipe, look no further! In this blog post, we’ll reveal the secrets to creating the best Pumpkin Cheesecake Snickerdoodles you’ve ever tasted. Get ready to impress your friends, family, and taste buds with these irresistible fall favorites!
Body:
- The Perfect Blend of Flavors
What makes Pumpkin Cheesecake Snickerdoodles so special? It’s all about the harmonious blend of flavors. The earthy sweetness of pumpkin pairs beautifully with the tangy creaminess of cheesecake, while the warm spices and cinnamon-sugar coating provide that classic snickerdoodle charm. It’s like having a slice of pumpkin pie, a bite of cheesecake, and a traditional snickerdoodle all rolled into one delicious cookie! Believe us, once you taste these Cheesecake Snickerdoodles, you won’t look back.
- The Ultimate Recipe
Here’s what you’ll need to create these mouthwatering Cheesecake Snickerdoodles:
For the cookie dough:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 2 tsp vanilla extract
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the coating:
- 1/3 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- Step-by-Step Instructions
Step 1: Prepare the Dough In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract. Gradually mix in the dry ingredients until just combined to start making your Cheesecake Snickerdoodles.
Step 2: Make the Cheesecake Filling In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Step 3: Form the Cookies Scoop about 2 tablespoons of dough and flatten it in your palm. Place a small dollop of the cheesecake mixture in the center and fold the dough around it, sealing well. Roll in the cinnamon-sugar mixture and place on a parchment-lined baking sheet for your delightful Cheesecake Snickerdoodles.
Step 4: Bake to Perfection Bake at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Five Game-Changing Tips for the Best Pumpkin Cheesecake Snickerdoodles
Tip #1: Use High-Quality Ingredients Opt for pure pumpkin puree (not pumpkin pie filling) and full-fat cream cheese for the best flavor and texture in your Cheesecake Snickerdoodles.
Tip #2: Don’t Overmix the Dough Mix the ingredients just until combined to ensure soft, tender cookies.
Tip #3: Chill the Dough For extra thick and chewy cookies, chill the dough for at least 30 minutes before baking.
Tip #4: Use a Cookie Scoop A cookie scoop ensures uniform sizes, which leads to even baking and picture-perfect cookies.
Tip #5: Don’t Overbake Remove the cookies from the oven when the edges are just set. They’ll continue to firm up as they cool.
- Frequently Asked Questions
Q: Can I make these cookies ahead of time? A: Absolutely! You can prepare the dough and store it in the refrigerator for up to 24 hours. You can also freeze the shaped, unbaked cookies for up to 3 months. This way, you can always have Cheesecake Snickerdoodles ready to bake.
Q: How do I store these cookies? A: Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: It’s best to stick with pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that can throw off the balance of flavors in the recipe.
Q: How can I make these cookies gluten-free? A: Try substituting the all-purpose flour with a 1:1 gluten-free flour blend. Keep in mind that the texture might be slightly different.
- The Science Behind the Perfect Cookie
Did you know that the cream of tartar in snickerdoodles isn’t just for tradition? It actually serves a crucial purpose! Cream of tartar is an acid that reacts with the baking soda, creating a tender crumb and preventing the sugar from crystallizing. This reaction is what gives Cheesecake Snickerdoodles their characteristic soft and chewy texture.
- Variations to Try
- Chocolate Chip: Add 1/2 cup of mini chocolate chips to the dough for a chocolatey twist.
- Maple Glaze: Drizzle cooled cookies with a simple maple glaze for extra sweetness.
- Pecan Crunch: Roll the cookies in crushed pecans along with the cinnamon-sugar for added texture.
- Serving Suggestions
These Pumpkin Cheesecake Snickerdoodles are perfect on their own, but why not elevate your dessert game? Serve them warm with a scoop of vanilla ice cream for an indulgent treat, or pair them with a steaming mug of spiced apple cider for the ultimate fall experience. You’ll love every bite of these Cheesecake Snickerdoodles!
Easy Pumpkin Cheesecake Snickerdoodles Recipe: Fall in Every Bite
Ingredients
For the cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups white granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 3 tablespoons cinnamon sugar (see notes)
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the snickerdoodle topping:
- 1/4 cup granulated sugar
- 2 tablespoons cinnamon
Instructions
- Preheat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare the cookies: In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Add pumpkin puree and spice: Beat in the pumpkin puree and pumpkin pie spice.
- Combine dry ingredients: Gradually mix in the dry ingredients (flour mixture) until just combined.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Scoop and roll: Scoop the dough into balls, about 1 1/2 tablespoons each. Roll each ball in cinnamon sugar to coat.
- Bake: Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes or until the edges are set and the centers are slightly soft.
- Prepare the cheesecake filling: In a medium bowl, beat the cream cheese until smooth. Add the granulated sugar, eggs, and vanilla extract, and mix until well combined.
- Assemble the snickerdoodles: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are cool, use a cookie scoop or a spoon to create a small indentation in the center of each cookie.
- Fill with cheesecake: Fill each cookie with a small dollop of cheesecake filling.
- Top with snickerdoodle topping: Mix the granulated sugar and cinnamon in a small bowl. Sprinkle the mixture over the cheesecake filling.
Notes
- To make the cinnamon sugar, simply mix together granulated sugar and cinnamon in a small bowl. You can adjust the amount of cinnamon to your liking.
- If you want a more pronounced cheesecake flavor, you can add a teaspoon of lemon zest or a pinch of salt to the cheesecake filling.
- To make these cookies more festive, you can add a few drops of orange or yellow food coloring to the dough to give them a fall-inspired color.