Pumpkin Snickerdoodles With Cream Cheese Inside

July 10, 2022

This website may contain affiliate links and advertising so that we can provide recipes to you.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!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!The cinnamon and pumpkin smell filled my house when I baked these and after that, it was game over.It baked so perfectly and as soon as I bit into it, the ooey-gooey cream cheese inside took it over the top.In fact, bake these for an after-school snack, bring them to a party or drop some off for your neighbor to try!Because the base flavor is delicious cinnamon, once you add in some pumpkin and cream cheese you are making the perfect fall treat!Slowly add dry ingredients on low speed just until combined.In a small bowl, combine the sugar and spices for the coating and set aside.Pinch the edges together sealing in the cream cheese and roll into a ball.Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.Let cool on the baking sheet for 5 minutes and transfer to a wire rack.Pumpkin pie filling is mixed with spices and flavors and you don’t want that for these cookies since you are adding those on your own.Pumpkin pie filling is mixed with spices and flavors and you don’t want that for these cookies since you are adding those on your own.Refrigerator: Because these cookies have cream cheese in them, don’t store them on your counter.Place your cooled cookies into an airtight container and leave them in your fridge for up to a week!Place your cooled cookies into an airtight container and leave them in your fridge for up to a week!Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a "WOW!".vanilla extract Filling Ingredients: ▢ 8 ounces cream cheese softened.▢ 2 teaspoons vanilla extract Cinnamon-sugar coating: ▢ ½ cup granulated sugar.▢ Dash of allspice Instructions In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.In a mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.Blend in pumpkin puree, beat in egg and then add vanilla.Slowly add dry ingredients on low speed just until combined.Preheat oven to 350 and line your baking sheets with parchment paper.In a small bowl, combine the sugar and spices for the coating and set aside.Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese.Pinch the edges together sealing in the cream cheese and roll into a ball.Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.Let cool on the baking sheet for 5 minutes and transfer to a wire rack.Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. .

Pumpkin Snickerdoodles with Cream Cheese Filling

COOKIE DOUGH: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.Using a Kitchen-aid mixer fitted with a paddle attachment, beat together the butter and sugars on medium high speed until light and fluffy, about 2-3 minutes.Form another tablespoon of the cookie batter into a flat pancake shape, and place on top of the cream cheese.Roll the cookie balls in the cinnamon sugar, place on prepared baking sheets. .

Pumpkin Cheesecake Snickerdoodles

Deliciously soft and puffy pumpkin snickerdoodle cookies with a sweet cream cheese center.I doubt there are many things, but these Pumpkin Cheesecake Snickerdoodles sure do come close.The cookies were soft and pillowy, and the cream cheese filling gives it just enough sweetness without overpowering the mellow pumpkin flavor.The cookies were soft and pillowy, and the cream cheese filling gives it just enough sweetness without overpowering the mellow pumpkin flavor.Pumpkin pie is still on my cooking hit list, but that’ll have to be for another day.The past few days have been crazy for an old friend of mine and I, what with both of our birthdays and Thanksgiving roaring around the bend, so I’m going to make this post short and sweet so you can get to the good stuff: the super easy recipe. .

Cheesecake Stuffed Pumpkin Snickerdoodles

Perfect for any party, gathering or just for the heck of it kind of cookie that you’ll want to make!Dash of allspice Instructions In a stand mixer with a paddle attachment, beat together the butter and both sugars on medium high speed until fluffy.Add pumpkin puree, egg and vanilla to sugar mixture.Cover with saran wrap and chill dough for one hour.In a medium bowl with a stand mixer or hand blender, blend cream cheese, sugar and vanilla together.In a small bowl, combine the sugar, cinnamon, ginger & all spice for the coating and set aside.Flatten it like a pancake and place a teaspoon of the cream cheese in center.Slowly fold ends up and roll into a ball trapping cream cheese in the center.Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.Bake the cookies for 10-15 minutes or until the tops begin to crack.Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack. .

Best Cheesecake-Stuffed Pumpkin Snickerdoodles Recipe-How To

pure vanilla extract This ingredient shopping module is created and maintained by a third party, and imported onto this page.Make cookie dough: Whisk together flour, salt, baking soda, cream of tartar, cinnamon, and nutmeg in a medium bowl until evenly combined.Add egg, pumpkin, and vanilla and mix until evenly combined.Using a medium cookie scoop, portion dough into 1 tablespoon balls and place on prepared baking sheet.Make cheesecake filling: Combine cream cheese, sugar, and vanilla in a small bowl.Flatten another dough ball into a flat circle and place on top of filling.Rest on baking sheets for at least 5 minutes before transferring to a wire rack to cool completely.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .

Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing

Soft, puffy pumpkin cookies surrounded in cinnamon and sugar.I never know when the boys are going to request their favorite Pumpkin Chocolate Chip Cookies!Beating the butter and sugar in this first stage does this to start off the dough’s texture.After you’ve scraped down the sides of the bowl, add the egg and vanilla until combined.Preheat your oven to 350 degrees while you start to roll out the dough into medium size balls.I used a medium cookie scoop to make them all uniform…so they all cooked evenly and all together happily in the oven.Roll into the cinnamon and sugar mixture and then pat the ball of dough gently with your palm after you’ve set on the pan.While the cookies are cooling, start whipping up the Cinnamon Cream Cheese Icing.Beat the softened cream cheese and vanilla for about 1 minute on medium high speed.Alternate the heavy whipping cream and powdered sugar until the right consistency.You can hand frost these with a knife or by using a piping bag method.I simply couldn’t resist taking a bite (or two) out of this cookie that was just staring at me during it’s photo shoot premier.As you see, the texture is a little on the fluffy side, but soft and chewy like a cookie should be.These little Pumpkin Snickerdoodles with (or without) the Cinnamon Cream Cheese Icing are sinfully delicious!Print Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing Author: Simply Gloria Soft, puffy pumpkin cookies surrounded in cinnamon and sugar.Preheat oven to 350 degrees while you start to roll out the dough into medium size balls.Pat the ball of dough gently with your palm after setting onto the pan (covered with parchment paper or a baking mat).Icing: Beat the softened cream cheese and vanilla for about 1 minute on medium high speed.Alternate the heavy whipping cream and powdered sugar until the right consistency.Simply subscribe or Follow my blog with Bloglovin and every time I post something new…you’ll conveniently get it straight into your inbox!These Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing is shared and linked up to party with {Inspired By Charm} & {Weary Chef} & {Lemons For Lulu} & {Sugar Dish Me} & {Yummy Healthy Easy}. .

Pumpkin Snickerdoodles with a Cream Cheese Filling

Pumpkin Snickerdoodles with a Cream Cheese Filling!A soft pumpkin snickerdoodle filled with sweet cream cheese.The hardest part would have to be letting the dough chill (only an hour) and then the party where you have to flatten the dough and roll the cream cheese in the center.Pumpkin Snickerdoodles with a Cream Cheese Filling Print These pumpkin cookies are soft & puffy with a creamy surprise center!⅛ teaspoon allspice Instructions For the cookies: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes.With the mixer on low speed, slowly add in the dry ingredients and mix until just incorporated.If you have any more dry streaks on the bottom, fold together gently with a spatula until just combined.In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth and creamy.In a small bowl, mix together the sugar and spices for the coating with a fork till all blended.Take one tablespoon of dough (I used my small cookie scoop, a #60 size) Flatten it into a pancake shape.Place one teaspoon of the cream cheese mixture in the middle of the pancake.Form another tablespoon of dough into an equally-sized pancake shape, and place on top, keeping the cream cheese in the middle.If the dough starts to get too sticky, you can stick it back in the fridge between baking.Bake the cookies for 10-15 minutes or until they are slightly firm to the touch and the tops are beginning to crackle. .

Cream Cheese Filled Pumpkin Snickerdoodles

So these Cream Cheese Filled Pumpkin Snickerdoodles were created and I owe it all to my daughter.They are fun and the pumpkin is in the cookie and in the cream cheese filling.You have the firmness and crunchiness of the exterior and the soft, creamy middle.The batter is made like any cookie, or for that matter, any bread.The flour used was an all purpose gluten free baking powder.Using a tablespoon measuring spoon, the cream cheese filling is scooped out and topped on one of the discs. .

Snickerdoodle Pumpkin Cookies

These cookies are so soft, packed with a delicious cream cheese filling, and they even have a sweet coating of cinnamon and sugar!Every year when it comes to preparing pumpkin puree for autumn desserts, it’s the same story.The amount of puree that I make is so big that after that, I have to think of new recipes and ways to use it.These days on Pinterest there were so much beautiful photos of Pumpkin Cookies that the dilemma was very quickly solved.But how big the disappointment with the cookies was, was best told by the fact their numbers were halved in only 15 minutes.“Ok, Ok, I admit my mistake” was the only thing my husband answered to the questions why “the simple cookies” are disappearing in that velocity. .

Pumpkin Cheesecake Snickerdoodles

Pumpkin cheesecake snickerdoodles are the perfect fall cookie.Each cookie is stuffed with pumpkin cream cheese and rolled in cinnamon sugar before being baked.But by the third or fourth one, I start feeling nauseous from cinnamon overload.So, the other day while browsing Pinterest, I came across a recipe post for pumpkin cheesecake cookies and I realized this could be the solution to my cinnamon overload nausea.And the cream cheese cuts into the overwhelmingly cinnamon-ness, allowing me to enjoy as many cookies as I desired.I had to finally give some away so I didn’t finish the entire two dozen. .