Description
Delicious pumpkin cheesecake snickerdoodle cookies with a creamy filling.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream together butter, sugar, and brown sugar.
- Add eggs and vanilla, mix until combined.
- In another bowl, combine flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients.
- Stir in pumpkin puree until well mixed.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Take a scoop of cookie dough, flatten it, place a dollop of cream cheese mixture, and cover with more dough.
- Roll the filled cookie in cinnamon sugar.
- Place on baking sheet and bake for 12-15 minutes.
- Let cookies cool on the sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For a spicier flavor, add nutmeg or ginger.
- Serve with a glass of milk.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cheesecake snickerdoodle cookies