Pumpkin Cheesecake Snickerdoodles

Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a “WOW!” from your friends and family!

I have seen pumpkin snickerdoodles everywhere lately and I have been dying to make them. To be honest, I love any recipes that you can add pumpkin to! This is why when I made these pumpkin cheesecake snickerdoodles that were stuffed with cream cheese well… let’s just say that I couldn’t stop at just one! Not only do they taste amazing, all soft and chewy, but the smell! It is incredible! The cinnamon and pumpkin smell filled my house when I baked these and after that, it was game over. I immediately had to try one. It baked so perfectly and as soon as I bit into it, the ooey-gooey cream cheese inside took it over the top.

Ingredients:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. cinnamon ground

¼ tsp. ground nutmeg freshly ground

1 cup unsalted butter at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

Filling Ingredients:

8 ounces cream cheese softened

1/4 cup sugar

2 teaspoons vanilla extract

Cinnamon-sugar coating:

½ cup granulated sugar

1 tsp. cinnamon ground

½ tsp. ginger ground

Dash of allspice