Every fall, the street I live on has a neighborhood block party of food, games, and music. I knew I wanted to make cookies, and settled on Pumpkin Cheesecake Snickerdoodles. Personally, I love Snickerdoodles but typically am not a big fan of pumpkin. But, I went ahead with these and not only were they a big hit, but I liked them as well. They are a cake-y (as opposed to crispy) cookie, and the pumpkin flavor is obvious but not overwhelming. Be sure to use pumpkin puree, not pumpkin pie filling, in the ingredients.
Pumpkin Cheesecake Snickerdoodles
3 ¾ c all-purpose flour
1 ½ t baking powder
½ t salt
½ t ground cinnamon
1 c unsalted butter, room temperature
1 c granulated sugar
½ c light brown sugar
¾ c pumpkin puree
1 large egg
2 t vanilla extract
For cheesecake filling
8 oz cream cheese, room temperature
¼ c granulated sugar
2 t vanilla extract
½ c granulated sugar
1 t ground cinnamon
½ t ground ginger
dash of allspice
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- With an electric mixer, beat together butter, sugar, and brown sugar until fluffy, about 2-3 minutes.
- Add in pumpkin puree, egg, and vanilla until combined.
- Gradually add flour mixture, ½ cup at a time on low speed, until just combined.
- Cover mixing bowl with plastic wrap and refrigerate for an hour.
- Meanwhile, combine all cheesecake filling ingredients with a mixer and refrigerate for an hour.
- Combine all coating ingredients in a small bowl, set aside.
- Preheat oven to 350. Line baking sheets with parchment or silpat.
- To make cookies, take 1 Tablespoon of batter, roll it into a ball, and flatten. Place a teaspoon-sized dollop of the cream cheese mixture on top of the cookie. Make a second cookie of equal size and place it on top of the cream cheese. Pinch the cookie “closed,” and roll into a ball. It’s ok of a little bit of cream cheese peeks out, but you want it to be generally sealed closed.
- Roll each cookie into the coating mixture, place on cookie sheet, and slightly flatten.
- Bake the cookies for 10-15 minutes, until the tops start to crack. Cool on baking sheet for 5 minutes and then transfer to a cooling rack.