These delicious pumpkin cheesecake snickerdoodle cookies are absolutely delightful! One bite, and you won’t be able to stop eating! They are so soft, chewy and moist- everything a perfect autumn cookie needs to be!
If you are looking for more dessert ideas, be sure to check out my Fall Apple Pie Recipe or my Blueberry and Lemon Streusel Muffins.
Tools You May Need
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Parchment paper
Cookie sheets (2- one for the frosting, one for the cookies)
Small skillet (to melt butter)
Mixing bowls (1 medium size to mix cookie batter, 1 small one for egg yolks, and 1 small one for sugar coating) (OPTIONAL- I use another small bowl to mix together all dry ingredients besides flour)
Spoon or small ice cream scoop
Ingredients
Cheesecake frosting:
- 4 oz cream cheese
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 2 tbsp heavy cream
Cookie batter:
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 cup melted butter
- 2 egg yolks
- 1 tsp vanilla extract
- 2/3 cup pumpkin puree
- 1 and 2/3 cup + 1 tbsp flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
Cinnamon sugar:
- 1/3 cup sugar
- 1.5 tsp cinnamon
Instructions
Cheesecake Frosting:
In a stand mixer, combine cream cheese and sugar. Beat well together until creamy.
Then, add in heavy cream, and mix until smooth.
On a cookie sheet, place some parchment paper, and put about 1 tablespoon sized balls of frosting in rows.
Place cream cheese frosting into the freezer while making the cookie batter.
Cookie batter:
Pre-heat oven to 350 degrees Fahrenheit.
In a medium sized mixing bowl, combine sugar, brown sugar, and butter. Mix together with a hand whisk.
Next, add in the pumpkin puree, egg yolks, and vanilla extract. Mix with hand whisk, until very creamy.
Then, add in flour, baking soda, cream of tartar, salt and pumpkin pie spice. Mix well with baking spatula until fully combined.
Using either a spoon or an ice cream scooper, make individual balls of cookie batter, and place into rows on a cookie sheet. Then, press each ball down with your fingers.
Get the cookie sheet of cream cheese frosting from the freezer and place a ball of cream cheese frosting onto each flattened ball of cookie dough.
Carefully roll each cookie into a ball, hiding the frosting on the inside of the cookie.
In a small bowl, make the mixture for the sugar coating.
Take each ball of cookie dough, and roll in the sugar coating, and place it back on the cookie sheet.
Space each cookie out about 2 inches apart. (You may have to bake a few at a time, or bake on multiple cookie sheets.)
Bake at 350 degrees Fahrenheit for about 10-12 minutes.
Pumpkin Cheesecake Snickerdoodle Cookies
These delicious pumpkin cheesecake snickerdoodle cookies are absolutely delightful! One bite, and you won’t be able to stop eating! They are so soft, chewy and moist- everything a perfect autumn cookie needs to be!
Ingredients
- 4 oz cream cheese
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 2 tbsp heavy cream
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 cup melted butter
- 2 egg yolks
- 1 tsp vanilla extract
- 2/3 cup pumpkin puree
- 1 and 2/3 cup + 1 tbsp flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/3 cup sugar
- 1.5 tsp cinnamon
Instructions
Cheesecake Frosting:
In a stand mixer, combine cream cheese and sugar. Beat well together until creamy.
Then, add in heavy cream, and mix until smooth.
On a cookie sheet, place some parchment paper, and put about 1 tablespoon sized balls of frosting in rows.
Place cream cheese frosting into the freezer while making the cookie batter.
Cookie batter:
Pre-heat oven to 350 degrees Fahrenheit.
In a medium sized mixing bowl, combine sugar, brown sugar, and butter. Mix together with a hand whisk.
Next, add in the pumpkin puree, egg yolks, and vanilla extract. Mix with hand whisk, until very creamy.
Then, add in flour, baking soda, cream of tartar, salt and pumpkin pie spice. Mix well with baking spatula until fully combined.
Using either a spoon or an ice cream scooper, make individual balls of cookie batter, and place into rows on a cookie sheet. Then, press each ball down with your fingers.
Get the cookie sheet of cream cheese frosting from the freezer and place a ball of cream cheese frosting onto each flattened ball of cookie dough.
Carefully roll each cookie into a ball, hiding the frosting on the inside of the cookie.
In a small bowl, make the mixture for the sugar coating.
Take each ball of cookie dough, and roll in the sugar coating, and place it back on the cookie sheet.
Space each cookie out about 2 inches apart. (You may have to bake a few at a time, or bake on multiple cookie sheets.)
Bake at 350 degrees Fahrenheit for about 10-12 minutes.
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