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- 1 cup all-purpose flour - 1/2 cup unsalted butter, softened - 1/2 cup pumpkin puree These main ingredients form the base of our pumpkin cheesecake snickerdoodles. The all-purpose flour gives the cookies structure, while the softened unsalted butter adds rich flavor. Pumpkin puree brings moisture and a delightful autumn taste. - 1/4 cup cream cheese, softened - 2 tablespoons powdered sugar - 1 teaspoon pumpkin spice The cheesecake filling makes these cookies special. The cream cheese gives a creamy, smooth texture. Powdered sugar sweetens the filling, while pumpkin spice adds warmth and flavor. This mix creates a delicious surprise inside every cookie. - 1 tablespoon sugar (for rolling) - 1 teaspoon ground cinnamon Rolling the cookies in sugar and cinnamon brings a sweet crunch. This coating adds a classic snickerdoodle taste. It also makes the cookies look pretty, with a lovely golden brown color after baking. For the full recipe, check out the detailed instructions on how to bring these delightful treats to life! - Preheat to 350°F (175°C) - Line with parchment paper Start by warming your oven. This will help the cookies bake evenly. While the oven heats, grab a baking sheet and line it with parchment paper. This keeps the cookies from sticking. - Combine flour, baking soda, baking powder, spices, and salt In a bowl, mix the dry ingredients. Use one cup of flour, half a teaspoon each of baking soda and baking powder, and a quarter teaspoon of salt. Add half a teaspoon of cinnamon and a quarter teaspoon of nutmeg to give that warm flavor. Stir it well and set it aside. - Beat softened butter with granulated and brown sugar In another bowl, beat half a cup of softened butter with half a cup of granulated sugar and a quarter cup of brown sugar. Use a hand mixer for about three to four minutes. You want it light and fluffy, which makes the cookies soft. - Add eggs and pumpkin, then combine wet and dry ingredients Next, mix in one large egg, one teaspoon of vanilla extract, and half a cup of pumpkin puree. Beat this until it’s all combined. Slowly add your dry mix. Stir gently until it just comes together. Don't overmix, or the cookies may get tough. - Beat cream cheese, powdered sugar, and pumpkin spice Now, let’s make the cheesecake filling. In a separate bowl, beat a quarter cup of softened cream cheese with two tablespoons of powdered sugar and one teaspoon of pumpkin spice. Mix until it's smooth and creamy. - Shape dough around filling, roll in cinnamon sugar, and bake To form the cookies, scoop a tablespoon of dough. Flatten it in your hand and add a small dollop of cheesecake filling in the middle. Fold the dough around the filling to make a ball. Roll each ball in a mix of one tablespoon of sugar and one teaspoon of cinnamon. Place them on your baking sheet with space in between. Bake for 10 to 12 minutes until the edges are set. Let them cool for five minutes before moving them to a rack. For the complete guide, check the Full Recipe. To get the best texture, avoid overmixing the dough. When you blend wet and dry mixtures, mix just until they come together. Overmixing can make your cookies tough. Remember, a little bit of flour showing is perfectly fine. This helps keep your snickerdoodles soft and chewy. Freshly ground spices can greatly enhance flavor. Instead of pre-ground spices, try using whole spices and grinding them at home. Fresh spices bring a warm, rich taste to your cookies. Ground cinnamon and nutmeg will shine in each bite, giving your cookies a cozy fall flavor. This small change can make a big difference. For a beautiful presentation, stack the cooled cookies on a nice plate. Dust them lightly with powdered sugar or cinnamon. This adds a lovely touch and makes them look fancy. You can even serve them with a dollop of whipped cream for an extra treat. These small details make your pumpkin cheesecake snickerdoodles a showstopper. {{image_2}} You can change the spice mix in these cookies. Instead of pumpkin spice, try chai or gingerbread spices. Chai adds warmth with cardamom and ginger. Gingerbread spices bring a sweet, cozy flavor. Both options keep the cookies exciting and unique. If you need a gluten-free version, I suggest using almond or coconut flour. These flours work well and give the cookies a nice texture. Almond flour adds a nutty taste, while coconut flour gives a slight sweetness. Just remember to adjust the amount; you may need less than all-purpose flour. Feel free to get creative with mix-ins. You can add chocolate chips or nuts. Chocolate chips give a rich, sweet bite. Nuts like pecans or walnuts add crunch and flavor. Just fold them into the dough before shaping the cookies. These small changes make a big difference in taste and texture. To keep your Pumpkin Cheesecake Snickerdoodles fresh, store them at room temperature. Place them in an airtight container. They stay soft and tasty for about three days. You can also use a cookie jar with a tight lid. Just make sure they cool completely before storing. This helps prevent sogginess and keeps the flavors intact. For long-term storage, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. You can keep them frozen for up to three months. Just remember to label the bag with the date, so you know how long they’ve been stored. When you're ready to enjoy your cookies again, reheating can bring back their fresh taste. The best method is using the oven. Preheat it to 350°F (175°C). Place the cookies on a baking sheet and heat them for about 5-10 minutes. This warms them up and restores their soft texture. You can also use the microwave for a quicker option. Heat them for about 10-15 seconds. Be careful not to overheat, as this can make them tough. Enjoy your delightful treats! Pumpkin Cheesecake Snickerdoodles stay fresh for about one week. Store them in an airtight container at room temperature. This keeps them soft and tasty. You can also refrigerate them for a longer shelf life, up to two weeks. Just remember to let them sit at room temp before enjoying! Yes, you can prep these cookies ahead of time! Make the dough and form the balls. Then, place them on a baking sheet and freeze. Once frozen, transfer them to a bag. They can stay in the freezer for up to three months. When you're ready to bake, just pop them in the oven straight from the freezer! If you don’t have pumpkin puree, you can use applesauce or mashed sweet potato. Both give moisture and flavor. Use the same amount as the pumpkin. Just keep in mind that this may change the taste a bit. You can easily mix it up! Swap out the pumpkin spice for chai spice or gingerbread spices for a new taste. Try adding chocolate chips or nuts for extra crunch. You can even change the filling to a chocolate cream cheese mix for a fun twist! You can find the complete recipe for Pumpkin Cheesecake Snickerdoodles in the full recipe section. It has all the steps and tips you need to make these delightful treats! You’ve learned how to make Pumpkin Cheesecake Snickerdoodles from start to finish. We covered the key ingredients, from all-purpose flour to cream cheese. You now know the step-by-step process and essential tips for great texture and flavor. Don't forget the fun variations you can try. These cookies are easy to make and perfect for any occasion. Enjoy baking, sharing, and savoring your delicious treats!

- Pumpkin Cheesecake Snickerdoodles

Indulge in the delightful flavors of fall with these Pumpkin Cheesecake Snickerdoodles! This easy recipe combines soft, spiced cookies with a creamy pumpkin cheesecake filling, perfect for gatherings or cozy nights in. Learn how to create these irresistible treats that will impress your friends and family. Click to explore the full recipe and bring this delicious dessert to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 cup pumpkin puree

1/4 cup cream cheese, softened

2 tablespoons powdered sugar

1 teaspoon pumpkin spice (or a mix of cinnamon, ginger, and nutmeg)

1 tablespoon sugar (for rolling)

1 teaspoon ground cinnamon (for rolling)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.

      Cream Butter and Sugars: In a large bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

        Incorporate Egg and Pumpkin: Add the egg, vanilla extract, and pumpkin puree to the butter mixture, beating until fully combined.

          Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, and pumpkin spice until smooth.

              Form Snickerdoodles: Scoop a tablespoon of the cookie dough and flatten it in your hand. Place a small dollop of the cheesecake filling in the center, then fold the cookie dough around the filling to form a ball. Repeat with the remaining dough and filling.

                Prepare Cinnamon Sugar: In a small bowl, mix together 1 tablespoon of sugar and 1 teaspoon of ground cinnamon.

                  Roll the Cookies: Roll each cookie ball in the cinnamon sugar mixture until fully coated.

                    Bake: Place the dough balls on the prepared baking sheet, leaving some space between each. Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked.

                      Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                        Prep Time, Total Time, Servings: 20 min | 30 min | 12 cookies.

                          - Presentation Tips: Stack the cooled snickerdoodles on a decorative plate and dust lightly with additional powdered sugar or cinnamon for an elegant touch. Serve with a dollop of whipped cream on the side!