Pumpkin Snickerdoodle Cheesecake Cookies (Print)
Chewy pumpkin snickerdoodles filled with creamy cheesecake and spiced with pumpkin pie flavors.
# Ingredients:
→ Cookie Dough
01 -
497 g snickerdoodle cookie mix
02 -
2 teaspoons pumpkin pie spice
03 -
180 g pumpkin puree (not pumpkin pie filling)
04 -
135 g white chocolate chips
→ Cheesecake Filling
05 -
170 g cream cheese, full fat, softened
06 -
3 tablespoons dark or light brown sugar
07 -
0.5 teaspoon vanilla extract
→ For Rolling
08 -
Cinnamon sugar packet (from cookie mix)
# Steps:
01 -
Line two large baking sheets with parchment paper and set aside.
02 -
Open the snickerdoodle cookie mix and remove the cinnamon sugar packet, reserving it for later use. In a medium bowl, whisk together the dry cookie mix and pumpkin pie spice until well combined.
03 -
Add the pumpkin puree to the dry ingredients and combine until a soft dough forms. Gently fold in the white chocolate chips.
04 -
Using a 22 ml cookie scoop (1.5 tablespoons), portion dough and place balls on a prepared baking sheet. Flatten each ball slightly with your palm or the bottom of a glass. Transfer the baking sheet to the freezer to chill the dough.
05 -
In a medium mixing bowl, beat cream cheese, brown sugar, and vanilla extract until soft and fluffy, about 3 minutes.
06 -
Scoop teaspoon-sized portions of cheesecake mixture, roll each into a ball, and arrange on the second prepared baking sheet. Form the same number of balls as cookie dough portions. Freeze for 15 minutes.
07 -
Preheat oven to 175°C (350°F). While oven heats, line two more baking trays with silicone mats or parchment paper.
08 -
Place a cheesecake ball in the center of each dough disc. Carefully encase the filling by folding dough over and rolling into a ball.
09 -
Pour cinnamon sugar into a shallow bowl. Roll each filled cookie ball in the cinnamon sugar until coated.
10 -
Place sugar-coated cookie balls on prepared trays, spacing approximately 5 cm apart. Keep any unbaked dough in the freezer until baking.
11 -
Bake in preheated oven for 12 to 16 minutes, or until cookies are lightly golden at the edges.
12 -
Allow cookies to cool on the baking trays for 5 to 10 minutes before transferring to a wire rack. Serve either warm or at room temperature.
# Additional Notes:
01 -
Ensure cream cheese is softened for a smooth cheesecake filling.
02 -
Chilling dough and filling before assembly prevents spreading and maintains structure.