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Pumpkin Snickerdoodle Cheesecake Cookies: Easy Indulgence for Fall

Pumpkin Snickerdoodle Cheesecake Cookies
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These Pumpkin Snickerdoodle Cheesecake Cookies are the perfect fall treat, blending the flavors of pumpkin and cinnamon with a creamy cheesecake filling.

Ingredients

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  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream cheese, softened
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until smooth.
  3. Add egg, pumpkin puree, and vanilla extract, mix until well combined.
  4. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  6. In a separate bowl, beat the cream cheese until smooth.
  7. Drop tablespoons of cookie dough onto a baking sheet and indent the center with your thumb.
  8. Fill each indent with a small amount of cream cheese.
  9. Bake for 12-15 minutes, until edges are lightly golden.
  10. Let cool before serving.

Notes

  • For an extra kick, add chocolate chips to the cookie dough.
  • These cookies can be frozen for up to two months.

Nutrition

Find it online: https://www.hurryandfeast.com/pumpkin-snickerdoodle-cheesecake-cookies-easy-indulgence-for-fall/