Can I use fresh pumpkin instead of canned?

You can, but it must be cooked, pureed, and thoroughly blotted. Fresh pumpkin has more water, which can change the texture.

How do I know when the cookies are done baking?

Look for golden edges and a set (but soft-looking) center. The tops shouldn’t look wet. A little puffiness is okay — they’ll settle as they cool.

Can these be made gluten-free?

Yes! Swap the all-purpose flour with a 1:1 gluten-free blend. Just make sure your mix includes xanthan gum for structure.

Pumpkin Cheesecake Snickerdoodles – Amazing Fall Cookies

Name: Pumpkin Cheesecake Snickerdoodles – Amazing Fall Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 57 min
Cuisine: American
Ingredients: 4 oz cream cheese, soft; 2 tbsp granulated sugar; ½ tsp vanilla; ½ cup (113.5 g) butter, room temperature; ½ cup (110 g) brown sugar; ⅓ cup (66.67 g) granulated sugar; ⅓ cup (81.67 g) pumpkin puree, blotted to become ¼ cup; 1 large egg yolk, room temperature; 2 tsp vanilla; ½ tsp baking soda; ½ tsp salt; 1 tsp pumpkin pie spice; ½ tsp cinnamon; 1½ cups (210 g) all-purpose flour; ¼ cup (50 g) granulated sugar; 1 tsp cinnamon; 1 tsp pumpkin pie spice

Description

Chewy pumpkin cookies filled with cheesecake and rolled in a cinnamon and pumpkin sugar mix. Ideal fall treat with a surprise center.

Ingredients

Scale

Cheesecake Filling:

4 oz cream cheese, soft

2 tbsp granulated sugar

½ tsp vanilla

Pumpkin Cookies:

½ cup (113.5 g) butter, room temperature

½ cup (110 g) brown sugar

⅓ cup (66.67 g) granulated sugar

⅓ cup (81.67 g) pumpkin puree, blotted to become ¼ cup

1 large egg yolk, room temperature

2 tsp vanilla

½ tsp baking soda

½ tsp salt

1 tsp pumpkin pie spice

½ tsp cinnamon

1½ cups (210 g) all-purpose flour

Sugar Mixture for Rolling:

¼ cup (50 g) granulated sugar

1 tsp cinnamon

1 tsp pumpkin pie spice

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Instructions

1. Mix cream cheese, sugar, and vanilla until smooth. Scoop into 2 tsp balls (makes 11), freeze for 30 minutes.

2. Blot pumpkin puree to reduce moisture to ¼ cup (60g).

3. Cream butter, brown sugar, and granulated sugar. Add pumpkin, egg yolk, and vanilla; mix again.

4. Whisk flour, baking soda, salt, pumpkin pie spice, and cinnamon. Add to wet ingredients; mix gently.

5. Mix rolling sugar: granulated sugar, cinnamon, pumpkin pie spice.

6. Scoop dough into large balls (3 tbsp). Insert frozen cheesecake center and seal. Roll in sugar mixture. Place 5–6 per baking sheet.

7. Bake at 350°F for 12–14 minutes until center is no longer shiny and edges are golden. Sprinkle with extra sugar mixture while warm. Cool completely.

Notes

Blotting pumpkin makes cookies chewy, not cakey.

If dough is too sticky, add 1–2 tbsp flour.

Use completely frozen cheesecake filling for best results.

Lightly spoon flour into measuring cup if not using a scale.

Philadelphia cream cheese is recommended for best texture.

Don’t let butter get too soft or dough will be hard to handle.

Use a scale for precise measurements if available.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 271
Sugar: 23g
Sodium: 259mg
Fat: 13g
Saturated Fat: 8g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 49mg