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- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - ½ teaspoon salt - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¾ cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - ½ cup pumpkin puree (canned or fresh) - 4 oz cream cheese, softened - ¼ cup powdered sugar (plus extra for dusting) - ½ teaspoon ground cinnamon (for sprinkling) - 2 tablespoons granulated sugar (for sprinkling) Each ingredient plays a key role in making these cookies a delight. The dry ingredients form the base, giving the cookies structure. The flour, baking soda, and cream of tartar help the cookies rise, while salt and spices add flavor. The wet ingredients bring moisture and sweetness. Butter adds richness, while pumpkin puree gives a lovely fall taste. The egg and vanilla extract bind everything together. For the cheesecake filling, cream cheese and powdered sugar create a sweet and creamy surprise inside each cookie. The extra sugar and cinnamon sprinkled on top make them look and taste amazing. Start by preheating your oven to 350°F (175°C). Get a baking sheet and line it with parchment paper. This will keep your cookies from sticking. It also makes cleanup a breeze. In a medium bowl, combine the dry ingredients. Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, ½ teaspoon of salt, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Set this bowl aside. In a large bowl, cream together ¾ cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer and beat for 2-3 minutes until fluffy. Then, add 1 large egg and 1 teaspoon of vanilla extract. Mix until well blended. Next, stir in ½ cup of pumpkin puree. Make sure it is mixed well. Finally, add the dry ingredients to the wet mixture. Stir gently until just combined. Your dough should feel soft and slightly sticky. Now, let’s make the cheesecake filling. In a separate bowl, mix together 4 oz of softened cream cheese and ¼ cup of powdered sugar. Blend until smooth. To assemble the cookies, scoop about one tablespoon of dough. Form it into a ball. Use your finger to create a small indent in the center. Add about one teaspoon of the cream cheese filling into this indent. Cover it with another tablespoon of dough, sealing the edges gently. Mix 2 tablespoons of granulated sugar with ½ teaspoon of ground cinnamon in a small bowl. Roll each cookie ball in this mixture for a sweet touch. Place your cookies on the prepared baking sheet, leaving about 2 inches between each one. Bake for 10-12 minutes until the edges are golden. The centers should stay soft. Once done, cool the cookies on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy these fun treats! To make soft cookies, do not overmix the dough. Mix until just combined. This keeps the dough light. Also, use room-temperature butter. It helps create a fluffy texture. Another tip is to remove the cookies when the edges are golden but the centers are still soft. They will firm up as they cool. To prevent sticking, line your baking sheet with parchment paper. This helps cookies lift off easily. Be sure to leave space between cookies. They need room to spread. If you want, you can lightly grease the parchment paper for extra safety. For more flavor, try adding a pinch of ginger or allspice. These spices blend well with pumpkin. You can also swap out some granulated sugar for brown sugar. It adds a nice depth to the cookies. Lastly, sprinkle some sea salt on top just after baking for a sweet and salty treat. {{image_4}} You can make these cookies gluten-free. Simply swap the all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. This ingredient helps mimic the texture of regular flour. Follow the same steps in the recipe for a tasty treat that everyone can enjoy. Add-ins can make these cookies even better. Try folding in chocolate chips or chopped nuts. You can also mix in dried fruits like cranberries or raisins for a fun twist. For a spicier cookie, add a pinch of ground ginger or cloves. These changes can give your cookies a unique flavor. To make vegan pumpkin cheesecake snickerdoodle cookies, replace the butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For the cream cheese filling, choose a dairy-free cream cheese. This ensures everyone can enjoy your cookies. To keep your pumpkin cheesecake snickerdoodle cookies fresh, store them in an airtight container. This will help maintain their soft texture. If you have extra cookies, layer them with parchment paper. This prevents them from sticking together. Place the container in a cool, dry area. Avoid direct sunlight, as it can dry out the cookies. Freezing cookies is a smart way to enjoy them later. First, let the cookies cool completely. Next, place them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible to prevent freezer burn. They can last for up to three months in the freezer. Thaw them at room temperature before enjoying. When stored properly, these cookies will stay fresh for about one week at room temperature. If you freeze them, they will taste great for three months. Always check for any signs of spoilage. If they look or smell off, it’s best to discard them. Enjoy your cookies while they are at their best! Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure to drain any excess water. This keeps your cookies from getting too wet. Fresh pumpkin can add great flavor and texture. You can use Greek yogurt or silken tofu as a substitute. Both will give a creamy texture. Greek yogurt adds a nice tang, while silken tofu is a great vegan option. Blend them until smooth before adding them to your filling. Look for lightly golden edges on the cookies. The centers should feel soft but not raw. If you press gently, they should spring back. Let them cool on the baking sheet for a few minutes. This helps them set and finish baking. You now have all the steps to make your perfect pumpkin cheesecake snickerdoodle cookies. We covered the key ingredients, preparation, and mixing. Plus, we shared tips for soft cookies and fun variations. Proper storage will keep your treats fresh longer. With these guidelines, you can impress friends and family. Don't be afraid to get creative with flavors and substitutions. Enjoy baking, and share your tasty results with others!

Pumpkin Cheesecake Snickerdoodle Cookies

Indulge in the perfect fall treat with these Pumpkin Cheesecake Snickerdoodle Cookies! Soft, chewy, and packed with cozy flavors, these cookies feature a creamy cheesecake center and a sweet cinnamon-sugar coating. With easy step-by-step instructions, you can whip up a batch in no time. Click through to explore this delicious recipe and elevate your baking game this season!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¾ cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ cup pumpkin puree (canned or fresh)

4 oz cream cheese, softened

¼ cup powdered sugar (plus extra for dusting)

½ teaspoon ground cinnamon (for sprinkling)

2 tablespoons granulated sugar (for sprinkling)

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This will help prevent the cookies from sticking and make cleanup easier.

    In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, ground cinnamon, and ground nutmeg until evenly combined. Set this mixture aside as you prepare the wet ingredients.

      In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.

        Beat in the egg and vanilla extract, continuing to mix until these ingredients are fully incorporated.

          Add the pumpkin puree to the mixture and stir until just combined, ensuring the pumpkin is evenly distributed.

            Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just incorporated to avoid overmixing. The dough should be soft and slightly sticky.

              In a separate bowl, combine the softened cream cheese and powdered sugar, mixing until smooth and creamy. This will be your cheesecake filling.

                To assemble each cookie, scoop out about a tablespoon of cookie dough and form it into a ball. Make a small indent in the center of the dough. Place approximately one teaspoon of the cream cheese mixture into this indent, then cover it with another tablespoon of cookie dough, sealing the edges gently.

                  In a small bowl, mix together the granulated sugar and ground cinnamon. Roll each assembled cookie dough ball in this sugar mixture to create a sweet, cinnamon-coated exterior.

                    Place the cookies onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking.

                      Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, but the centers should remain soft.

                        Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them to firm up while still warm.

                          Prep Time: 20 minutes | Total Time: 32 minutes | Servings: 12 cookies

                            - Presentation Tips: For an elegant display, arrange the cookies on a decorative plate and lightly dust with additional powdered sugar before serving. Enjoy them warm for a delightful, comforting treat!