Pumpkin Snickerdoodle Cheesecake Cookies: The Best Fall Treats
These Pumpkin Snickerdoodle Cheesecake Cookies combine the warmth of fall spices with a creamy cheesecake center, making them the perfect seasonal treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the pumpkin puree and cream cheese until smooth.
- In another bowl, cream together the butter and sugar until fluffy.
- Beat in the egg and then add the pumpkin mixture.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Drop spoonfuls of dough onto a prepared baking sheet.
- Bake for 15-20 minutes or until golden brown.
Notes
- For extra flavor, roll the cookies in a mixture of cinnamon and sugar before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg