Name: Pumpkin Snickerdoodle Cheesecake Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 17.5 ounces snickerdoodle cookie mix; 2 teaspoons pumpkin pie spice (homemade or store bought); ¾ cup pumpkin puree (not pumpkin pie filling); ¾ cup white chocolate chips; 6 ounces cream cheese (softened (use full fat cream cheese)); 3 tablespoons dark brown sugar (or light brown sugar); ½ teaspoon vanilla extract

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When the leaves start to change and a crisp breeze fills the air, I find myself craving something sweet and comforting. This is where Pumpkin Snickerdoodle Cheesecake Cookies come into play. Imagine walking into a house filled with the warm, inviting aroma of cinnamon and pumpkin spice wafting through the air. These cookies are not just a treat; they’re a celebration of fall flavors wrapped in a delightful package. I remember the first time I made these cookies for a Halloween gathering. As I pulled them out of the oven, the cinnamon sugar coating shimmered like a warm hug, and I couldn’t wait for everyone to take a bite. Each cookie is a little surprise, with a creamy cheesecake center that adds a luxurious touch to the classic snickerdoodle. What’s not to love?

Recipe Snapshot

Total Time:
42 mins

Prep Time:
30 mins

Cook Time:
12 mins

Difficulty:
Hard

Calories:
150 kcal

Protein:
2 g

Diet:
Gluten-Free, Low FODMAP

Fat:
7 g

Tools Used:
Oven, Mixing Bowl, Baking Sheet, Wooden Spoon, Whisk

The Appeal of This Pumpkin Snickerdoodle Cheesecake Cookies

Unique Flavor Profile

The blend of pumpkin puree and pumpkin pie spice in these cookies creates a flavor that perfectly captures the essence of fall. The comforting taste of snickerdoodle cookies combined with the rich, creamy center makes each bite an experience to savor.

Perfect for Gatherings

These cookies are ideal for any gathering, especially during festive seasons. They’re sure to be the highlight of your dessert table, and their unique twist on a classic recipe will have everyone asking for the secret ingredient.

Simple Ingredients

With just a handful of ingredients like snickerdoodle cookie mix, cream cheese, and white chocolate chips, you can whip up a batch in no time. The simplicity of the recipe makes it approachable for both novice and experienced bakers.

Fun for the Family

Making Pumpkin Snickerdoodle Cheesecake Cookies can become a fun family activity. Kids love to help with the rolling and coating of the cookie dough, making it a memorable bonding experience in the kitchen.

Versatile Treats

These cookies can easily be customized. You can play with the fillings, perhaps adding a touch of chocolate chips or even substituting the white chocolate for dark if that’s your preference.

Seasonal Delight

There’s something inherently festive about the combination of pumpkin and spice, making these cookies a perfect addition to your autumn traditions. They’re not just for Halloween; they can carry you through Thanksgiving and beyond!

Everything You Need for Pumpkin Snickerdoodle Cheesecake Cookies

Creating Pumpkin Snickerdoodle Cheesecake Cookies is like gathering the best of fall into one delightful treat. Each ingredient plays a vital role in bringing together the flavors and textures we love. The snickerdoodle cookie mix provides a perfect base, while the pumpkin puree adds moisture and that beloved autumn flavor. The cream cheese creates a rich, creamy center that balances the sweetness beautifully.

17.5 ounces snickerdoodle cookie mix: This pre-made mix simplifies the process, ensuring you get that classic snickerdoodle flavor with ease.
2 teaspoons pumpkin pie spice: A warm, aromatic blend that enhances the pumpkin flavor and adds a cozy feel to your cookies.
¾ cup pumpkin puree: This ingredient provides moisture and the distinct pumpkin flavor that’s synonymous with fall.
¾ cup white chocolate chips: Sweet morsels that melt beautifully and add a creamy texture to each bite.
6 ounces cream cheese: Soften it for easy blending; this is the secret to the luscious cheesecake center.
3 tablespoons dark brown sugar: It deepens the flavor profile and adds the perfect amount of sweetness.
½ teaspoon vanilla extract: Enhances all the flavors and adds a warm, inviting aroma.

Putting Together Pumpkin Snickerdoodle Cheesecake Cookies

Baking these cookies is an adventure that fills your kitchen with mouthwatering aromas. Let’s dive into the process and create something magical! First, gather your ingredients, and let’s get started!

Line two large baking sheets with parchment paper and set aside. This creates a non-stick surface for your cookies, ensuring they come off easily once baked.
Open the snickerdoodle cookie mix and remove the cinnamon sugar packet; set this aside for later. This mixture will give your cookies that signature snickerdoodle taste.
In a medium bowl, whisk together the dry cookie mix and pumpkin pie spice until well combined. This step is crucial as it ensures the spices are evenly distributed throughout the dough.
Add the pumpkin puree to the dry mixture and stir until a soft dough forms. The consistency should be thick yet pliable, making it easy to scoop.
Gently fold in the white chocolate chips until they are evenly dispersed in the dough. This adds delightful pockets of sweetness in every bite.
Using a 1 ½ tablespoon cookie scoop, drop cookie dough balls onto one of the prepared baking sheets, leaving space between each for spreading.
Flatten each dough ball slightly using the palm of your hand or the bottom of a measuring cup to form thick discs. This will help with the assembly of the cookies later.
Place the baking sheet in the freezer for about 10 minutes. Chilling the dough helps the cookies maintain their shape while baking.
In a separate bowl, combine cream cheese, brown sugar, and vanilla extract. Beat together until the mixture is soft and fluffy, about 3 minutes. This creamy filling is what makes these cookies so special.
Scoop out 1 teaspoon of the cheesecake filling and form it into a ball. Place it on the second prepared cookie sheet. Repeat this process until you’ve formed the same number of cheesecake balls as cookie dough balls.
Place the cheesecake balls in the freezer for about 15 minutes. This will make them easier to handle when assembling the cookies.
Preheat your oven to 350°F. Remove the baking sheets from the freezer. Line another two large baking sheets with silicone baking mats or additional parchment paper.
Place the cinnamon sugar mix into a shallow bowl and set aside. This will be used to coat the cookies.
Take a cheesecake ball and place it in the center of one of the cookie dough discs. Gently fold the cookie dough up and around the cheesecake filling, rolling it into a ball.
Roll the filled ball in the cinnamon sugar mixture until it’s well coated. This gives the cookie its characteristic snickerdoodle flavor.
Place the rolled cookie ball on the prepared baking sheet, spacing them about 2 inches apart. If you’re using only one baking sheet, return the unbaked cookies to the freezer until ready to use.
Bake the cookies for 12 to 16 minutes or until they’re lightly browned on the edges. You want that perfect balance of chewy and crispy.
Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire cooling rack. This cooling time is crucial for maintaining the perfect texture—soft yet firm.
These cookies can be served warm or allowed to cool completely, depending on your preference. Enjoy the delightful surprise of cheesecake in every bite!

Things Worth Knowing

Chilling Dough: Always remember to chill your cookie dough before baking. This step helps prevent the cookies from spreading too much in the oven, keeping them thick and chewy.
Measuring Pumpkin: When measuring pumpkin puree, use a dry measuring cup for precision. This helps ensure the right texture for your cookie dough.
Room Temperature Ingredients: For the best texture, make sure your cream cheese is at room temperature before mixing. This allows it to incorporate smoothly into the filling.
Cooling Racks: Allow cookies to cool on a wire rack. This prevents steam from building up underneath, keeping them crispy.

Helpful Hints

Baking is a science, and having the right tips can make all the difference! Here are some helpful hints to ensure your Pumpkin Snickerdoodle Cheesecake Cookies turn out perfectly.

Storage: Keep any leftover cookies in an airtight container at room temperature for up to five days. If you want them to last longer, you can refrigerate them.
Freezing: You can freeze the assembled but unbaked cookies for up to three months. Just place them in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer bag.
Pairing: These cookies pair wonderfully with a cup of coffee or a warm chai latte, making them perfect for cozy afternoons.
Variations: Feel free to experiment by adding nuts or dried fruits to the dough for an extra crunch and flavor.
Serving Options: Serve these cookies at parties, family gatherings, or as a delightful treat during the fall season. Everyone will love the surprise cheesecake center!
Presentation: Dust with powdered sugar before serving for an elegant touch. It not only looks great but adds a hint of sweetness!

Serving Ideas for Pumpkin Snickerdoodle Cheesecake Cookies

These delightful cookies can be served in a variety of ways, making them a versatile treat for any occasion. Here are some serving ideas:

Autumn Gatherings: Present these cookies at fall gatherings or Halloween parties for a festive touch that everyone will love.
Tea Time: Pair them with tea or coffee for a delightful afternoon snack. The rich, creamy filling complements the warm beverages beautifully.
Gift Treats: Package them in decorative boxes as homemade gifts during the holidays; everyone appreciates a sweet surprise!
Buffet Style: Serve them on a dessert table along with other seasonal treats. Their unique flavor will stand out among the options.
Weekend Brunch: These cookies are perfect for a weekend brunch when you want to impress with a sweet yet sophisticated dish.
Kid’s Parties: Make these cookies a highlight at children’s parties; their fun shape and creamy center are sure to be a hit!

FAQ

Absolutely! Homemade pumpkin puree can add a fresher flavor to your Pumpkin Snickerdoodle Cheesecake Cookies. Just make sure to drain any excess moisture to ensure the right dough consistency.

To make gluten-free Pumpkin Snickerdoodle Cheesecake Cookies, simply use a gluten-free cookie mix. There are many great options available that will still give you the delightful flavors without the gluten.

If your cookie dough is too sticky, try chilling it for a bit longer. Adding a little more cookie mix can also help. Remember, a slightly sticky dough is better than one that’s too dry!

Yes! Chopped nuts like pecans or walnuts can be added to the dough for extra texture and flavor. Just be aware that this will alter the overall taste of the cookie.

Conclusion

The Pumpkin Snickerdoodle Cheesecake Cookies are truly a delightful treat that embodies the flavors of fall. With their soft, chewy texture and creamy center, they make every bite a memorable experience. I encourage you to give this recipe a try; it’s a fun, flavorful way to celebrate the season and enjoy some quality baking time. Your friends and family will be thrilled with the results, and you might just find yourself making these cookies again and again!