Description
Delicious Pumpkin Cheesecake Snickerdoodles, the perfect fall treat!
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
- Prepare the Baking Sheets: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk the Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- Cream the Butter and Sugar: Use an electric mixer to cream softened butter and granulated sugar for 3-4 minutes.
- Mix in Wet Ingredients: Add pumpkin puree, egg, and vanilla extract to the creamed mixture and blend.
- Combine Mixtures: Gradually add dry ingredients to wet mixture, mixing until just combined.
- Prepare Cream Cheese Filling: Beat cream cheese and powdered sugar until smooth.
- Form the Cookies: Take dough, flatten it, add cream cheese filling, and seal edges.
- Roll and Bake: Roll dough balls in cinnamon-sugar mixture, place on baking sheet, and bake for 10-12 minutes.
Notes
Store baked cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 210 kcal per cookie
- Sodium: 150 mg
- Protein: 2 g