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Pumpkin Cheesecake Cookies bring together everything I adore about fall baking. With a swirl of creamy cheesecake tucked inside soft pumpkin snickerdoodle dough, these cookies are pure comfort and a hit at every festive table. They are easy enough for a weekday treat but feel special enough for holiday dessert platters.
The first time I made these, the kids raced to press the cheesecake filling into the dough. Watching their faces light up as they bit into the gooey centers made them an instant family tradition for us.
Ingredients
- Snickerdoodle cookie mix: Look for a brand with real cinnamon for the best flavor
- Pumpkin pie spice: Homemade mix adds a fresher spice blend
- Pumpkin puree: Not pumpkin pie filling Pumpkin should have only pumpkin on the ingredient list for purest taste
- White chocolate chips: Look for creamy chips with clear vanilla aroma Adds sweetness and luxurious texture
- Cream cheese: Use full fat for best results It should feel smooth and not watery
- Brown sugar: Either dark or light will do Dark for a deeper caramel taste
- Vanilla extract: Use pure extract Quality vanilla makes filling stand out
- Cinnamon sugar packet: from the cookie mix for classic snickerdoodle flavor
Step-by-Step Instructions
- Line Baking Sheets:
- Prepare two large baking sheets with parchment paper This prevents cookies from sticking and allows for easier cleanup
- Mix Cookie Dough:
- In a medium bowl whisk together the snickerdoodle cookie mix and pumpkin pie spice until fully combined Stir in the pumpkin puree until you have a soft dough Fold in the white chocolate chips so they are evenly distributed
- Shape Cookie Bases:
- Using a one and a half tablespoon cookie scoop measure dough balls and place them evenly on one prepared baking sheet Use the palm of your hand or the bottom of a glass to gently flatten each ball into a thick disc Place the sheet in the freezer so the dough firms up This helps with assembly later
- Make Cheesecake Filling:
- In a separate bowl beat the softened cream cheese brown sugar and vanilla extract for around three minutes until fluffy and fully combined Scoop out one teaspoon portions and roll into small balls Place these on the second prepared baking sheet Freeze for fifteen minutes so they are easy to handle
- Stuff and Assemble Cookies:
- Place a cheesecake ball in the center of each cookie dough disc Gently fold the edges of the cookie dough over the cheesecake filling Pinch to seal and roll into a smooth ball
- Sugar Coat:
- Roll each stuffed dough ball in the reserved cinnamon sugar packet until fully coated Set on the final parchment or silicone lined baking sheets spacing cookies about two inches apart
- Bake:
- Bake in a preheated three hundred fifty degree oven for twelve to sixteen minutes until the edges are lightly golden Let cookies cool on the baking sheet for five to ten minutes before transferring to a rack for full cooling or enjoy slightly warm
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Storage Tips
Keep cookies in an airtight container at room temperature for up to two days For longer storage refrigerate them for four to five days or freeze in a single layer then transfer to a freezer bag for up to three months Defrost at room temperature before eating
Ingredient Substitutions
You can swap in homemade snickerdoodle dough if you prefer If you cannot find pumpkin pie spice use a mix of cinnamon nutmeg ginger and clove Dairy free cream cheese works if needed but go for the thickest one you can find
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Serving Suggestions
Offer these on a dessert board with fresh fruit and spiced nuts Dust with extra cinnamon sugar or top with a dollop of whipped cream They are wonderful as part of a festive brunch spread alongside warm drinks
Recipe FAQs
- → Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well. Make sure it's thickened and not watery for best results.
- → How do I prevent the cheesecake filling from oozing out?
Chilling the cheesecake balls before wrapping them in dough helps the filling stay in place during baking.
- → Can I freeze these cookies?
Absolutely! Freeze baked cookies in an airtight container. Thaw at room temperature before serving.
- → Can I substitute the white chocolate chips?
Feel free to replace white chocolate chips with milk or dark chocolate chips if you prefer.
- → What’s the best way to store leftovers?
Store cookies in an airtight container in the refrigerator for up to five days to keep the filling fresh.
- → Can I make the dough ahead of time?
Yes, you can refrigerate the dough and cheesecake filling balls separately for up to 24 hours before assembling and baking.