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Snickerdoodle Pumpkin Cheesecake Cookies: The Best Fall Treat

Snickerdoodle Pumpkin Cheesecake Cookies
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These Snickerdoodle Pumpkin Cheesecake Cookies are the perfect blend of fall flavors, combining the traditional snickerdoodle taste with creamy pumpkin cheesecake.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the pumpkin puree.
  4. In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
  5. Gradually blend the dry ingredients into the creamed mixture.
  6. In a separate bowl, beat together cream cheese, powdered sugar, and vanilla until smooth.
  7. Drop tablespoons of dough onto a baking sheet, create a small indent, and add a dollop of cream cheese mixture in the center.
  8. Bake for 12-15 minutes or until the edges are lightly golden.
  9. Allow to cool before serving.

Notes

  • For a stronger pumpkin flavor, add more pumpkin spice.
  • These cookies can be frozen for up to 3 months.

Nutrition

Keywords: Snickerdoodle, Pumpkin, Cheesecake, Cookies, Fall Treat

Find it online: https://quickbitekitchen.com/snickerdoodle-pumpkin-cheesecake-cookies-the-best-fall-treat/