Cheesecake Stuffed Pumpkin Snickerdoodle Cookies

The cookie of the season!

Hello fellow pumpkin enthusiasts! Welcome back to my baking blog, where every recipe is crafted with a dash of love and a sprinkle of seasonal joy. Today, I'm thrilled to share with you a delightful addition to my pumpkin baking series – Pumpkin Cheesecake Snickerdoodles!

If you're anything like me, you can't resist the warm, comforting flavors of fall. These snickerdoodle cookies are elevated to a whole new level with a surprise cheesecake filling that'll make your taste buds dance. So, let's dive into the enchanting world of pumpkin-spiced goodness!

Ingredients:

For the Snickerdoodle Cookies:

- 1/2 cup melted unsalted butter

- 1/2 cup brown sugar

- 1/4 cup granulated sugar

- 1/3 cup pumpkin puree

- 1/2 tablespoon vanilla extract

- 1 1/2 cups all-purpose flour

- 1 teaspoon pumpkin pie spice

- 1 1/2 teaspoons cinnamon

- 1 teaspoon baking soda

- 1/4 teaspoon cream of tartar

- 1/4 teaspoon salt

For the Cheesecake Filling:

- 4 ounces cream cheese, room temperature

- 1/2 cup powdered sugar

- 1/2 teaspoon vanilla extract

For Assembly:

- 1/3 cup granulated sugar

- 1 tsp cinnamon

- 1/2 tsp pumpkin pie spice

Instructions:

1. Prepare the Snickerdoodle Dough:

- In a bowl, combine melted butter, brown sugar, and granulated sugar.

- Add pumpkin puree and vanilla extract, mixing until well combined.

- Fold in flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt.

- Refrigerate the dough for at least 30 minutes.

2. Make the Cheesecake Filling:

- Beat together cream cheese, powdered sugar, and vanilla extract until smooth.

- Scoop teaspoon-sized balls onto a parchment-lined tray and freeze.

3. Assembly Time:

- Preheat your oven to 350°F (175°C).

- Scoop out portions of the chilled cookie dough and flatten them.

- Place a frozen cheesecake ball in the center and fold the cookie dough around it, sealing the edges.

- Roll the dough ball in a cinnamon sugar mixture for that classic snickerdoodle touch.

4. Bake to Perfection:

- Arrange the filled cookie dough balls on a baking sheet, leaving space between each.

- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack.

Now, brace yourself for the irresistible aroma that will fill your kitchen as these Pumpkin Cheesecake Snickerdoodles bake to perfection. The combination of spiced pumpkin, creamy cheesecake, and the classic snickerdoodle crunch is simply heavenly.

These cookies are not just a treat for the taste buds; they're a celebration of fall in every bite. So, gather your ingredients, preheat that oven, and let the baking magic begin. Don't forget to share your creations with me on social media using the hashtag #MunchiesByMallory – I can't wait to see your pumpkin perfection! 🍂🍪