Pumpkin Cheesecake Snickerdoodles are the perfect blend of two beloved desserts: pumpkin pie and snickerdoodle cookies. This delightful fusion creates a unique treat, with the moist and slightly tangy cheesecake filling complementing the soft, cinnamon-dusted pumpkin cookie exterior. This recipe provides the perfect opportunity to bring a twist to your regular cookie menu, especially during the holiday season.
The key ingredient that may not commonly be found in everyone's pantry is pumpkin puree. You can find canned pumpkin puree in most supermarkets, specifically in the baking aisle. It's important to note that pumpkin puree is not the same as pumpkin pie filling, which has added spices and sweeteners. Make sure to check the label before purchasing. Another ingredient to pay attention to is allspice; it's a unique spice that gives a warm and aromatic flavor to the cookies.
Ingredients for Pumpkin Cheesecake Snickerdoodles
All-purpose flour: This is the base of the cookie dough, providing structure and texture.
Baking powder: Acts as a leavening agent, helping the cookies rise slightly during baking.
Salt: Enhances the flavors of the other ingredients.
Ground cinnamon and nutmeg: These spices add warmth and depth to the flavor profile of the cookies.
Unsalted butter: Gives the cookies their rich, buttery taste and contributes to their soft and chewy texture.
Granulated sugar and light brown sugar: These sweeten the cookies and add moisture.
Pumpkin puree: Adds a subtle pumpkin flavor and moisture to the cookies.
Large egg: Helps bind the ingredients together.
Vanilla extract: Adds a hint of vanilla flavor.
Cream cheese: The main ingredient in the filling, giving it a creamy and tangy taste.
Ginger and allspice: These spices are part of the cinnamon-sugar coating and contribute additional warmth and complexity to the overall flavor.
One reader, Horatius Byron says:
This pumpkin cheesecake snickerdoodles recipe is a game-changer! The combination of pumpkin, cream cheese, and cinnamon is simply divine. The cookies turned out soft, chewy, and full of flavor. They were a hit at my family gathering, and I can't wait to make them again!
Essential Techniques for Making Pumpkin Cheesecake Snickerdoodles
How to make the cream cheese filling: Blend the cream cheese, sugar, and vanilla together until smooth and creamy. Chill the mixture for at least an hour to allow it to firm up for easier handling and filling the cookies.
How to roll the cookies in cinnamon-sugar coating: In a small bowl, combine the granulated sugar, ground cinnamon, and ground ginger. Add a dash of allspice for extra flavor. Roll the assembled cookie dough balls in the cinnamon-sugar mixture, ensuring they are evenly coated before placing them on the prepared baking sheet.
How to flatten the cookie dough balls: Use a heavy-bottomed glass or a measuring cup to gently flatten the cookie dough balls before baking. This will help create a uniform thickness and ensure even baking.
How to bake the cookies: Preheat the oven to 350°F and line the baking sheets with parchment paper. Bake the cookies for 10-15 minutes, or until the tops start to crack. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How To Make Pumpkin Cheesecake Snickerdoodles
The warm flavors on this snickerdoodles recipe are infused with pumpkin. The cookie is also stuffed with cream cheese filling, making it more irresistible.
Serves:
Ingredients
- 3¾cupsall purpose flour
- 1½tspbaking powder
- ½tspsalt
- ½tspground cinnamon
- ¼tspnutmeg,freshly ground
- 1cupunsalted butter,at room temperature
- 1cupgranulated sugar
- ½cuplight brown sugar
- ¾cuppumpkin puree
- 1large egg
- 2tspvanilla extract
For Filling:
- 8ozcream cheese,softened
- ¼cupsugar
- 2tspvanilla extract
For Cinnamon-Sugar Coating:
- ½cupgranulated sugar
- 1tspground cinnamon
- ½tspground ginger
- dash of allspice
Instructions
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In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
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In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed for about 2 to 3 minutes, until fluffy.
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Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for 1 hour.
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To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
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Preheat oven to 350 degrees F and line baking sheets with parchment paper.
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In a small bowl, combine the sugar and spices for the coating and set aside.
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To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of cream cheese in center.
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Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball.
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Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
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Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
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Bake the cookies for 10 to 15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Nutrition
- Calories: 248.19kcal
- Fat: 11.35g
- Saturated Fat: 6.80g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.90g
- Polyunsaturated Fat: 0.55g
- Carbohydrates: 33.98g
- Fiber: 0.90g
- Sugar: 18.20g
- Protein: 3.03g
- Cholesterol: 38.48mg
- Sodium: 111.68mg
- Calcium: 44.92mg
- Potassium: 64.11mg
- Iron: 1.19mg
- Vitamin A: 162.27µg
- Vitamin C: 0.43mg
Crucial Technique for Perfect Pumpkin Cheesecake Snickerdoodles
When preparing the pumpkin cheesecake snickerdoodles, it's crucial to chill the dough and cream cheese filling before assembling the cookies. This step ensures that the dough is firm enough to hold the filling and prevents the cookies from spreading too much during baking. Additionally, when sealing the cream cheese inside the cookie dough, make sure to pinch the edges thoroughly to prevent any cream cheese from leaking out during baking. Lastly, rolling the cookie dough balls in the cinnamon-sugar coating before baking not only adds a delightful sweet and spicy flavor but also gives the cookies a beautiful, crackly top.
Time-Saving Tips for Making Pumpkin Cheesecake Snickerdoodles Recipe
Prep ahead: Prepare the cookie dough and cream cheese filling the night before and refrigerate separately. This will save time and make the assembly process quicker.
Use a cookie scoop: Use a cookie scoop to portion out the dough and filling, ensuring uniform size and quicker assembly.
Bake in batches: While one batch is in the oven, continue assembling the next batch of cookies to maximize efficiency.
Chill the dough: Chilling the dough for at least an hour will make it easier to handle and shape, saving time during the assembly process.
Plan ahead: Make a schedule and plan out the steps in advance to streamline the process and save time on the day of baking.
Organize ingredients: Measure and organize all the ingredients and tools needed before starting to make the recipe for a smoother and quicker process.
Substitute Ingredients For Pumpkin Cheesecake Snickerdoodles Recipe
all purpose flour - Substitute with gluten-free all purpose flour: This substitution is suitable for those who are gluten intolerant or have celiac disease. It provides a gluten-free alternative while maintaining the structure and texture of the recipe.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by increasing the acidic ingredients in the recipe. It will help the dough rise and create a similar texture in the cookies.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter. It adds a subtle coconut flavor and works well in baking recipes.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural alternative to granulated sugar. It has a lower glycemic index and adds a hint of caramel flavor to the cookies.
light brown sugar - Substitute with maple syrup: Maple syrup can be used as a liquid sweetener in place of brown sugar. It adds a rich, sweet flavor to the cookies.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree, providing a similar flavor and texture to the cookies.
cream cheese - Substitute with vegan cream cheese: Vegan cream cheese can be used as a dairy-free alternative to traditional cream cheese, suitable for those following a plant-based diet.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a substitute for ground cinnamon, adding a blend of warm spices like cinnamon, nutmeg, and allspice to enhance the flavor of the cookies.
Presentation Ideas for Pumpkin Cheesecake Snickerdoodles
Elevate the plating: When presenting the Pumpkin Cheesecake Snickerdoodles, focus on creating an elegant and visually appealing presentation. Use clean lines and minimalistic plating to allow the cookies to stand out as the star of the dish.
Incorporate seasonal elements: Integrate seasonal elements such as small decorative pumpkins, cinnamon sticks, or edible flowers to add a touch of sophistication and highlight the autumnal flavors of the dish.
Utilize negative space: Embrace the concept of negative space on the plate to create a sense of balance and harmony. This will draw attention to the intricacy of the cookies and the luscious cream cheese filling.
Consider color contrast: Incorporate contrasting colors to make the dish visually striking. For instance, pair the warm tones of the cookies with a vibrant drizzle of raspberry coulis or a dusting of powdered sugar for an eye-catching effect.
Add a touch of whimsy: Introduce an element of playfulness by incorporating delicate spun sugar decorations or artistically drizzled caramel to add a touch of whimsy to the presentation. This unexpected detail will surprise and delight the diners.
Essential Tools for Making Pumpkin Cheesecake Snickerdoodles
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the cookie dough.
Kitchenaid mixer: A Kitchenaid mixer with a paddle attachment is used to cream the butter and sugars, as well as to blend the pumpkin puree, egg, and vanilla extract.
Parchment paper: Parchment paper is used to line the baking sheets to prevent the cookies from sticking.
Small bowl: A small bowl is used to combine the sugar and spices for the cinnamon-sugar coating.
Heavy bottomed glass or measuring cup: This is used to flatten the cookie dough balls before baking.
Storing and Freezing Pumpkin Cheesecake Snickerdoodles for Later
Once the pumpkin cheesecake snickerdoodles have cooled completely, store them in an airtight container at room temperature for up to 3 days. To keep them extra soft and moist, place a slice of bread in the container with the cookies. The bread will absorb any excess moisture and keep the cookies from drying out.
For longer storage, you can freeze the snickerdoodles for up to 2 months. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the frozen cookies to a freezer-safe container or resealable plastic bag, separating layers with parchment paper to prevent sticking. When ready to enjoy, let the cookies thaw at room temperature for about 30 minutes before serving.
If you want to prepare the cookie dough ahead of time, you can store it in the refrigerator for up to 3 days before baking. Wrap the dough tightly in plastic wrap to prevent it from drying out. When ready to bake, let the dough sit at room temperature for about 15 minutes to soften slightly before shaping and coating with the cinnamon-sugar mixture.
For the cream cheese filling, you can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. When ready to use, let it soften at room temperature for about 15-20 minutes before filling the cookies.
How To Reheat Leftover Pumpkin Cheesecake Snickerdoodles
To reheat pumpkin cheesecake snickerdoodles, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 5-7 minutes, or until they are warmed through and slightly crisp on the edges. This method will help restore the texture and flavor of the cookies, making them taste almost as good as freshly baked.
Another option is to use a microwave. Place the snickerdoodles on a microwave-safe plate and heat them in 10-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the cream cheese filling to melt and become runny.
For a quicker and more convenient method, you can also reheat the cookies in a toaster oven. Set the temperature to 350°F (175°C) and place the snickerdoodles on the toaster oven rack. Heat for 3-5 minutes, or until they are warmed to your liking. This method is perfect for reheating smaller batches of cookies.
If you want to maintain the soft and chewy texture of the pumpkin cheesecake snickerdoodles, try wrapping them in a slightly damp paper towel before microwaving. This will help prevent the cookies from drying out during the reheating process. Microwave in 10-second intervals until the desired temperature is reached.
For a crispy exterior and a warm, gooey center, you can reheat the snickerdoodles in a skillet. Place a non-stick skillet over medium-low heat and add the cookies. Cover the skillet with a lid and heat for 1-2 minutes on each side, or until they are heated through. This method will give you a delightful contrast of textures.
Interesting Trivia About Pumpkin Cheesecake Snickerdoodles
The pumpkin cheesecake snickerdoodles recipe combines the flavors of pumpkin, cream cheese, and warm spices to create a delightful treat. These cookies are perfect for autumn gatherings or as a special dessert. The combination of the creamy cheesecake filling and the soft, spiced cookie dough creates a delicious and indulgent treat. These cookies are sure to be a hit with anyone who loves the flavors of pumpkin and cheesecake.
Is Making Pumpkin Cheesecake Snickerdoodles at Home Cost-Effective?
The cost-effectiveness of this pumpkin cheesecake snickerdoodles recipe depends on the availability and cost of ingredients. Pumpkin puree and cream cheese can be affordable, but the quantity required for this recipe may increase the overall cost. The use of spices and butter could also impact the budget. Considering the yield and the potential for leftovers, this recipe could be rated 7/10 for taste and creativity. The approximate cost for a household of 4 people would be around $20-$25, factoring in the purchase of all ingredients.
Are Pumpkin Cheesecake Snickerdoodles Healthy or Unhealthy?
This pumpkin cheesecake snickerdoodle recipe, while undeniably delicious, is not particularly healthy. The recipe is high in calories, fat, and sugar, with butter, cream cheese, and a sugary coating contributing to its indulgent nature. The refined all-purpose flour used in the recipe also lacks the beneficial fiber and nutrients found in whole grain alternatives.
However, there are several ways to make this recipe healthier without sacrificing taste:
- Replace half of the all-purpose flour with whole wheat pastry flour to increase fiber content and add a nutty flavor
- Reduce the amount of sugar in the cookie dough and cream cheese filling, as the spices and pumpkin puree will still provide plenty of flavor
- Use a reduced-fat cream cheese in the filling to cut down on saturated fat
- Experiment with replacing some of the butter with Greek yogurt or pureed avocado to maintain moisture while reducing fat content
- Decrease the amount of sugar and spices used in the coating, or opt for a light dusting instead of a full coating
By making these adjustments, you can create a more balanced treat that still satisfies your sweet tooth and provides some nutritional benefits.
Editor's Opinion on This Delightful Fall Treat
The pumpkin cheesecake snickerdoodles recipe is a delightful fusion of fall flavors and classic cookie comfort. The combination of pumpkin, cream cheese, and warm spices creates a rich and indulgent treat. The texture is perfectly balanced, with a soft and chewy cookie encasing a creamy, tangy filling. The aromatic cinnamon-sugar coating adds a delightful crunch and a hint of warmth. This recipe offers a unique twist on traditional snickerdoodles, making it a standout dessert for autumn gatherings or cozy nights in.
Why trust this Pumpkin Cheesecake Snickerdoodles Recipe:
This recipe is a delightful fusion of classic snickerdoodles and creamy pumpkin cheesecake. The combination of warm spices like cinnamon and nutmeg with the rich pumpkin puree creates a cozy autumn flavor. The addition of cream cheese filling adds a luscious and indulgent touch. The careful blending of flour, baking powder, and spices ensures a perfect texture and taste. Trust in the expertise of this recipe to deliver a delightful treat that will impress your taste buds and leave you craving for more.
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