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Meet the Cookie of the Season, Pumpkin Cheesecake Snickerdoodles

I can’t get enough pumpkin.  Pumpkin spice lattes, pumpkin pie, pumpkin bread.  It’s all on the menu at my house.  But this year, I added a new pumpkin treat:  Pumpkin Cheesecake Snickerdoodles.  You read that right.  I love snickerdoodles, and the chance to combine them with pumpkin and then add cheesecake was too good to pass up.  I made a batch of these gems, and within hours, they were gone.  Every last one of them eaten up with smiles and happiness.  I’d have to say, Pumpkin Cheesecake Snickerdoodles were a hit.

Easy Ingredients in Pumpkin Cheesecake Snickerdoodles

The ingredients in Pumpkin Cheesecake Snickerdoodles are all things I keep in my pantry, so it makes whipping up a batch easy.  While the original recipe called for all purpose flour, for this batch I tried substituting spelt flour.  I think my family liked them better.  Instead of being the flat crispy favorite that snickerdoodles usually are, the heartier spelt flour made Pumpkin Cheesecake Snickerdoodles stay puffy, tender, and have a great bite.  I found the spelt flour in the health food section of the grocery store.  It works well in many things, and provides a heartier texture.

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Pumpkin Cheesecake Snickerdoodles for Bake Sales and Fall Gifts

Pumpkin Cheesecake Snickerdoodles are a hearty little cookie that not only freeze well, but travel well too!  You can use these for fantastic bake sales submissions and ship them as gifts as they hold up well, and are a unique cookie that draws people in.

1 C (2 sticks) butter, room temperature

1 C sugar

½ C brown sugar, packed

¾ C pumpkin puree

1 egg

2 t vanilla extract

3 ¾ C flour (all purpose or spelt)

1 ½ t baking powder

½ t salt

½ t cinnamon

¼ t nutmeg

Filling:

1 8 oz pkg cream cheese, room temperature

¼ C sugar

2 t vanilla

Coating:

½ c sugar

1 t cinnamon

½ t ground ginger

¼ t allspice

In a stand mixer, cream the butter and sugars until fluffy.

Add the pumpkin, egg, and vanilla.  Mix well.

In a large bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg.

Slowly add to the wet ingredients, mixing until well incorporated.

Refrigerate for about an hour to firm up the dough.

While the dough is firming, blend the filling ingredients with a mixer or whisk.  Refrigerate an hour with the dough.

Heat oven to 350 degrees F.

Press about a tablespoon of dough into a small, flat round.  Spoon a small amount of the filling into the center and wrap the dough around it.

Mix the coating ingredients in a shallow bowl.

Roll the cookies in it, coating the outside.

Place on an ungreased cookie sheet.

Bake 13-15 minutes, until cookies are firm and lightly browned.

Remove to paper toweling to cool.

Serve warm or room temperature.

Change up your Autumn pumpkin lineup with Pumpkin Cheesecake Snickerdoodles!