Cheesecake Stuffed Pumpkin Snickerdoodle Cookies
These decadent cookies combine the comforting flavors of pumpkin and cinnamon with a creamy, tangy cheesecake center. Chewy, gooey, and absolutely irresistible, these snickerdoodles are sure to satisfy your sweet tooth!
Servings: 11 cookies
Calories: 329kcal
Ingredients
Cookies
- 1½ cups all purpose flour
- 1½ teaspoons pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ teaspoon cream of tartar
- ¾ cup unsalted butter room temperature
- ⅝ cup granulated sugar
- ¼ cup brown sugar firmly packed
- 1 large egg room temperature
- ⅜ cup pumpkin purée room temperature
Filling
- ½ cup cream cheese room temperature
- 2½ Tablespoons granulated sugar
- ¼ teaspoon vanilla extract
Coating
- ½ cup granulated sugar
- ¾ teaspoon pumpkin pie spice
Instructions
Cookies
- In a medium bowl, whisk flour, pumpkin pie spice, baking soda, salt, and cream of tartar together. Set aside.
- With an electric mixer, beat butter and sugars until creamy, about 1-2 minutes.
- Beat in egg and pumpkin.
- Stir in flour mixture.
- Cover with plastic wrap and refrigerate at least 1 hour.
- While cookie dough is chilling, heat oven to 350℉/177℃.
- Line 2 sheet pans with parchment paper. Set aside.
Filling
- Line sheet pan with parchment paper. Set aside.
- With an electric mixer, beat cream cheese, sugar, and vanilla until smooth.
- Use a 1½ teaspoon measure to portion filling onto prepared pan.
- Cover with plastic wrap and refrigerate until needed.
Coating
- In a small bowl, whisk sugar and pumpkin pie spice together.
Assembly
- Use a 3 Tablespoon scoop for the cookie dough.
- Make an indention in the center of the dough.
- Place 1 plug of cream cheese filling in center of dough.
- Enclose and roll into a ball.
- Roll in sugar and spice coating and place on prepared pan.
- Bake 18 minutes, or until cooked through.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Baked cookies freeze well up about 2-3 months, if stored properly. Unbaked cookie dough balls freeze for up to 3 months. Bake frozen cookie dough balls for an extra 1-2 minutes, no need to thaw!
- Pumpkin: Do not use pumpkin pie filling; use pure pumpkin puree. While you can use fresh pumpkin puree, we have always had better results when it comes to baking and with flavor with canned.
- Spices: Instead of prepared pumpkin pie spice, you can use ¾ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves
Nutrition
Serving: 1cookie | Calories: 329kcal | Carbohydrates: 43g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 224mg | Potassium: 84mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1851IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 1mg