Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining the warm flavors of pumpkin with a creamy cheesecake filling. These cookies are perfect for fall gatherings or as a cozy treat at home.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup brown sugar
• 1/4 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 3/4 cups flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp cinnamon
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing well until combined.
3. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
4. For the filling, mix together the cream cheese and powdered sugar in a separate bowl until smooth.
5. Using a cookie scoop, take a small amount of dough, flatten it, and place a dollop of the cream cheese mixture in the center. Fold the dough over to seal and roll it into a ball.
6. Roll each ball in a mixture of cinnamon and sugar before placing it on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 10-12 minutes
• Total Time: 30-32 minutes
• Servings: 24 cookies

Variations

• Different Fillings: Substitute the cream cheese filling with flavored cream cheese (like pumpkin spice) or a chocolate ganache for a different taste.
• Add Nuts: Incorporate chopped pecans or walnuts into the cookie dough for added texture.
• Spice it Up: Add nutmeg or ginger to the dough for an extra warm spice flavor.

Storage/Reheating

• Storage: Keep the cookies in an airtight container at room temperature for up to one week.
• Freezing: You can freeze the unbaked dough balls for up to 3 months. Just bake them directly from the freezer, adding a minute or two to the baking time.

10 FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?
   It’s best to use plain pumpkin puree for the right flavor and texture.
2. What can I use instead of cream of tartar?
   You can substitute with 1/2 tsp of baking powder, but the texture may vary slightly.
3. Can I make these cookies dairy-free?
   Yes, use dairy-free butter and cream cheese alternatives.
4. How do I prevent the cookies from spreading too much?
   Make sure to chill the dough for about 30 minutes before baking.
5. Can I double the recipe?
   Absolutely! Just ensure you have enough baking sheets and space in your oven.
6. What’s the best way to store the cookies?
   Store them in an airtight container to keep them soft and fresh.
7. How can I tell when the cookies are done?
   The edges should be lightly golden and the centers slightly puffed.
8. Can I use other spices?
   Yes, you can experiment with different spices like ginger or allspice for a unique flavor.
9. Do these cookies need to be refrigerated?
   They can be stored at room temperature; refrigeration is not necessary.
10. Can I add chocolate chips?
    Yes, chocolate chips can be added to the dough for a chocolatey twist.

Conclusion

Pumpkin Cheesecake Snickerdoodles offer a delightful combination of flavors and textures that celebrate the essence of fall. With their creamy filling and soft, spiced exterior, these cookies are sure to become a favorite among family and friends. Enjoy making and sharing this delightful treat!

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