Pumpkin Spice Cheesecake Snickerdoodle Cookies
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
2 teaspoons vanilla extract
For the Cinnamon Sugar Coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add pumpkin puree, egg, and vanilla extract, mixing until combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. To make the cheesecake filling, beat cream cheese, sugar, and vanilla extract together until smooth.
7. Scoop about 1 tablespoon of cookie dough, flatten it slightly, and place a small spoonful of cheesecake filling in the center. Cover with another tablespoon of dough, sealing the edges.
8. Roll the filled dough balls in the cinnamon sugar coating, then place them on the prepared baking sheets.
9. Bake for 12-15 minutes, or until the cookies are set and lightly golden.
10. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 180 kcal per cookie | Servings: 24 cookies