Description
Delight in these soft and chewy Pumpkin Cheesecake Snickerdoodles, featuring a creamy cheesecake filling and a sprinkle of cinnamon sugar. Perfect for fall!
Ingredients
Scale
- 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 (for filling)
- 1/4 cup powdered sugar (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing well.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add to the wet mixture until just combined.
- In a separate bowl, mix together the cream cheese and powdered sugar until smooth for the filling.
- 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 into a ball.
- Roll each ball in a mixture of cinnamon and sugar before placing on the baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, consider adding a pinch of nutmeg to the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes