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Snickerdoodle Pumpkin Cheesecake Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 cookies
Calories 150
Delight in these soft, spiced cookies combining pumpkin, cream cheese, and classic snickerdoodle flavors for a perfect fall treat.

Ingredients

Dough

  • 240 g Unsalted butter (82% fat, at room temperature)
  • 140 g Granulated sugar
  • 140 g Brown sugar
  • 230 g Pumpkin puree
  • 350 g Flour
  • 0.5 teaspoon Salt
  • 1.5 teaspoon Baking soda
  • 1.5 teaspoon Pumpkin spice

Filling

  • 180 g Cream cheese (e.g., Full fat Philadelphia)
  • 30 g Powdered sugar (sifted)
  • 40 g Unsalted butter
  • 80 g Granulated sugar
  • 1 teaspoon Pumpkin spice (or cinnamon powder)

Instructions 

  • Preheat oven to 350°F (175°C). Mix butter, sugars, pumpkin, and spices to form dough.
  • Combine dry ingredients and fold into the dough. Chill if needed.
  • Shape dough into balls, roll in cinnamon-sugar, and place on baking sheet.
  • Bake for 12 minutes until edges are golden. Let cool.
  • Mix cream cheese, powdered sugar, butter, and spices for filling. Pipe onto cooled cookies.

Notes

Chill the dough for easier handling and better flavor development.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin