Pumpkin Snickerdoodle Cookies With Cream Cheese Filling

Pumpkin Snickerdoodle Cookies With Cream Cheese Filling – Combining comforting pumpkin with a cream cheese filling, Pumpkin Cheesecake Snickerdoodles are ideal for Thanksgiving or fun fall gatherings.

If you’re caught in the classic Thanksgiving battle between time-tested and cutting-edge trends, look no further than these Pumpkin Cheesecake Snickerdoodles. These cookies are the epitome of culinary harmony, combining the comfort of pumpkin with the delightful surprise of cream cheese filling. They are soft and fluffy with a filling that adds just enough flavor without overpowering the classic pumpkin essence.

Pumpkin Snickerdoodle Cookies With Cream Cheese Filling

And these cookies aren’t just an alternative to holiday pie; they are an accessory that stands tall on its own merits. With their perfect blend of familiar flavors and a new twist, these snickerdoodles offer a unique and utterly satisfying experience that’s perfect for any Thanksgiving table—or any table, anyway.

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Check out their delicious new tradition that you didn’t know you needed, capturing everything we love about pumpkin but daring to go outside the pie crust.

Before you can dig into a big batch of cheesecake-filled cookies, you’ll need to gather the following ingredients:

When it comes to holiday treats, you’ll encounter two types of canned pumpkin in the baking aisle:

Soft Pumpkin Cookies (quick And Easy)

Pumpkin puree is simply cooked pumpkin, or sometimes other winter squashes, with no added flavors or spices. Pumpkin pie fillings are also made with cooked and mashed pumpkin, but add flavor, often with pumpkin spice.

The key difference here is practicality. If you don’t have (or don’t want to buy) pumpkin spice, using pumpkin pie filling can save you time and effort; add it to the recipe and skip the spice measurement. However, it limits your ability to control the taste. If you use pumpkin pie filling with other flavors, there is no way to guarantee how they will interact.

This is why many homemade recipes use pumpkin puree (just pumpkins with no flavor added) and time and time the recipe by hand as needed. It’s a little more work, but it also gives you more control over the flavor of your fall treats.

White Chocolate Pumpkin Snickerdoodles

If you have pumpkin pie filling on hand, you can definitely use it in this recipe. Just make sure to leave spices in the dough that help it have a pumpkin flavor (like cinnamon and nutmeg).

Since these pumpkin doodles have a cream cheese filling, it’s best to refrigerate them so they stay fresh and not dry.

Once prepared and cooled, the pumpkin pie can be stored in a sealed container in the refrigerator for up to a week.

Ice Cream Sandwiches With Pumpkin Snickerdoodles

If you always want to have a slice of pumpkin pie on hand, the easiest way is to freeze them for later. There are two ways you can do this.

Serving: 1 cookie | Calories: 254 kcal Carbohydrates: 35 g Proteins: 3 g | Fat: 11 g Saturated fat: 7 g | Polyunsaturated fat: 1 g | Monounsaturated fat: 3 g | Trans fat: 0.3 g | Cholesterol: 38 mg Sodium: 85 mg | Potassium: 88 mg | Fiber: 1 g | Sugar: 20 g Vitamin A: 1567 IU | Vitamin C: 0.3 mg Calcium: 34 mg | Iron: 1 mg

I do my best to provide nutritional information, but please note that I am not a certified nutritionist. Any nutritional information discussed or presented in this post should be my best estimate of correct amounts. Pumpkin Snickerdoodle Cookies are the perfect fall dessert recipe. These cookies are soft, filled with a delicious cream cheese filling, and even have a delicious cinnamon sugar coating! What better way to welcome fall than with a pumpkin cookie?

Pumpkin Pie Cookies

Every year when it comes to making pumpkin puree for fall desserts, it’s the same story. The amount of puree I make is so great that I have to come up with new recipes and ways to use it afterwards. Last year the same thing happened when I made impossible pumpkin pies, so we had to use more puree on white chocolate pieces.

This year I started making pumpkin pie when I made pumpkin lasagna, but of course there was so much left over that I had to think of other recipes to put it in. Fortunately, it didn’t take me long to solve this problem. There are so many beautiful photos of Pumpkin Cookies on Pinterest these days that the dilemma is solved quickly. The most pumpkin puree will go to Snickerdoodle Pumpkin Cookies!

Of course, when you start looking for inspiration, you can always find a few patterns and then you can spend hours analyzing what you can use from each one. I especially love Alice’s idea at the Amazing Recipe blog. You fill the already beautiful cookies with cheese filling. Wonder. However, my Pumpkin Snickerdoodle Cookies look finally, one thing is for sure, they will be filled with cream cheese filling as well.

Pumpkin Snickerdoodle Cupcakes Recipe

And so, once you create an idea in your head, everything else is a piece of cake. Soon the kitchen smelled of pumpkins and with the smell of pumpkins the leaders who liked my prisoners appeared.

“Just plain ‘cookies’?” Too bad about pumpkins. There are many great recipes for you to try. But okay, I’ll take everything at this point”

But the extent of the cookie’s sadness is better by the fact that their number is reduced in just 15 minutes.

Pumpkin Cheesecake Cookies (stuffed Cookies)

“Okay, okay, I admit my mistake” was the only response my husband had when asked why the “easy cookie” was disappearing at such a rate. Just make pumpkin Snickerdoodle cookies.

And if you also like cookies and pumpkins, this is a recipe worth considering. You definitely won’t regret it!!! They’re filled with your favorite fall flavors—a step up on the classic cookie. They are incredibly delicious and fluffy, with a thick, creamy cheesecake filling—let’s not forget the pumpkin spice!

You will find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post

The Best Soft Baked Pumpkin Cheesecake Cookies

It is best to start your recipe by making the cream cheese filling, as it needs to freeze. If you check it off the list, you will first be given the necessary time to freeze. But why do you need a frozen cream cheese filling? Well, you can’t fill cookie dough with filling if it melts.

Freezing the paint may seem like an extra step. However, trying to fill cookies when the filling is not completely frozen can result in a big mess.

Top Tip: Be careful when deciding the size of your cream cheese discs. You will need to increase the cookie size if you are making larger fillings. So use the appropriate amount and make sure that all the shares are equal.

Soft, Thick, Chewy Pumpkin Snickerdoodle Cookies (not Cakey!)

While the cream cheese filling is in the freezer, you can start making the pumpkin cookie dough. It is a simple and quick process. However, you need to follow the basic steps to ensure the right texture.

The right amount of ingredients and the right recipe can make all the difference in the texture and flavor of your pumpkin snickerdoodle cookies. So be careful when following the instructions for making cookie dough to make sure your cookies turn out perfectly.

Top tip: Let the pumpkin cookie dough sit in the refrigerator for 30 minutes for easier handling. The wet dough does not stick to the hands during the assembly process.

Snickerdoodle Pumpkin Cookies

You will need to wait 30 minutes before removing the cookie dough and cheese filling discs from the refrigerator. Then you can continue with assembling the cookies and filling them.

Assembling cookies may seem like a challenging task at first. However, you will get into practice after you have achieved some of them. Once you get the hang of it, the process will be quick and easy.

The goal is to stick discs of cream cheese filling inside the cookie dough balls. Let’s not forget, you don’t want to make the dough too hot with the heat of your fingers. Try and aim for a soft filling and a beautiful cookie dough.

Frosted Pumpkin Snickerdoodles ⋆ Real Housemoms

Top Tip: You want to make sure you use completely frozen discs for the cream cheese filling. It is best to take one disc out of the freezer at a time. Remove the next disc of cream cheese filling from the freezer only when you have finished assembling the previous cookie.

Many people ignore letting the cookie dough sit in the freezer before assembling and baking the cookies. Although it may sound like an extra step, freezing the dough helps avoid sad and flat cookies. After all, you want them to be in perfect shape, right?

You may have found a variety of “cold cookie dough” on the Internet. While those recipes took one step down, the cookies came out dry. Hot flour spreads quickly in the oven.

Chewy Pumpkin Snickerdoodles

Top tip: for better comfort and easier handling, let the cookies rest

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