As a recipe developer, I can get slightly obsessed with the project I am working on and it is all that I can think about. And so, when on the hunt for a new pumpkin spice cookie for the coffee shop, I was so obsessed that I woke up middle of the night with a singular thought: “Pumpkin spice snickerdoodles” and then went back to bed. So when I tell you this is the cookie of my dreams, I mean that literally.
The next morning, driven by this nocturnal inspiration, I couldn’t wait to get into the kitchen. I rolled up my sleeves, threw on an apron, and dove into recipe testing with a new enthusiasm. The result? An irresistible fusion of autumn flavours wrapped in the comforting embrace of a classic snickerdoodle cookie.
The Magic of Pumpkin Spice Snickerdoodles
Snickerdoodles are known for their soft, chewy texture and the delightful cinnamon-sugar coating that makes them so irresistible. Now, imagine taking that classic cookie and infusing it with pumpkin spice—cinnamon, nutmeg, and clove. The result is a cookie that’s not just seasonal but downright comforting, with warm spices that make you feel like you’re wrapped in a cozy sweater.
But I didn’t stop there. I wanted to elevate this cookie from delicious to decadent, so I decided to stuff each one with a rich pumpkin cream cheese filling. This filling adds a layer of tangy sweetness that perfectly complements the spiced cookie dough.
How to Make These Delicious Cookies
Here’s a simple rundown of how to create these pumpkin spice snickerdoodles stuffed with pumpkin cream cheese filling:
- Prepare the Pumpkin Cream Cheese Filling: Blend cream cheese with a bit of pumpkin puree, and pumpkin spice. This creamy mixture is the heart of our cookie and adds a luscious surprise in every bite.
- Make the Pumpkin Spice Snickerdoodle Dough: The recipe procedure for this dough really just has 3 simple steps; cream butter and sugar, mix in the egg and vanilla, then slowly add in the dry ingredients.
- Assemble and Bake: Take small portions of dough, flatten them out, and place a spoonful of the pumpkin cream cheese filling in the center. Gently fold the dough around the filling, sealing it well. Roll each cookie in cinnamon-sugar before baking to give them that classic snickerdoodle touch.
- Enjoy: Let the cookies cool slightly before taking that first bite. The gooey cream cheese filling and spiced cookie dough come together in a perfect fall treat that’s bound to become a new favorite.
Stuffing the Cookie Dough
Why These Cookies Are a Must-Try
There’s something incredibly satisfying about taking a classic cookie and giving it a seasonal twist. These pumpkin spice snickerdoodles with pumpkin cream cheese filling are not only a feast for the taste buds but also a great way to embrace the flavors of fall. Whether you’re enjoying them with a cup of hot cider or sharing them with friends and family, these cookies are sure to bring a touch of autumn magic to your day.
So next time you find yourself awake in the middle of the night with a sudden craving, who knows? It might just lead to your own delicious creation. Happy baking! 🍂🍪
Pumpkin Spice Cheesecake Snickerdoodles
Equipment
- 1 Stand Mixer
Ingredients
Cookie Dough
- 1 Cup Butter, cubed (227 g)
- 3/4 Cup Granulated Sugar (150g)
- 1/2 cup Brown Sugar (packed, or 107 g)
- 2 eggs
- 1 TBSP vanilla
- 3 Cups Flour (386g)
- 1 TBSP corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin spice
Pumpkin Spice – Sugar Mixture
- 3 TBSP granulated sugar
- 2 tsp pumpkin spice
Pumpkin Cheesecake Filling
- 1/3 cup cream cheese (1/3 of a brick or 83 g )
- 2 TBSP granulated sugar
- 1/2 tsp pumpkin spice
- 2 TBSP Pure Pumpkin Puree (40 g)
Instructions
Preheat oven to 400 °F
Prepare Your Filling
- Add all the ingredients for the filling to a mixing bowl, and whip on high speed until all ingredients are combined and the filling is smooth and light.1/3 cup cream cheese , 2 TBSP granulated sugar, 1/2 tsp pumpkin spice, 2 TBSP Pure Pumpkin Puree
- Set Aside until ready to use. Chill in the fridge if you are not going to be using it immediately.
Prepare your cookie dough
- Add 1 Cup Butter, cubed, 3/4 Cup Granulated Sugar , and 1/2 cup Brown Sugar into your mixing bowl. Beat on Medium – High for 2 minutes, until the mixture is smooth
- Add in 2 eggs and 1 TBSP vanilla and mix on low just until mostly combined. It is okay for the eggs to not be completely incorporated, but you shouldn't be able to see egg yolks anymore
- In a separate bowl, add all your dry ingredients (3 Cups Flour, 1 TBSP corn starch, 1 tsp baking soda, 1/2 tsp salt, 1 tsp pumpkin spice) and whisk very well
- One cup at a time, slowly mix your dry ingredients into your butter/sugar/eggs. Only use the lowest setting on your mixer. Stop the mixer as soon as the flour is fully incorpoated
Assemble your Stuffed Cheesecake Cookies
- Divide the cookie dough into small portions (approximately 1/4 to 1/3 cup in size), flatten each one, place a dollop of cream cheese filling in the center, and then carefully fold the dough around the filling to seal it before baking.
Roll the Cookies In Cinnamon Sugar
- In a small bowl, add 3 TBSP granulated sugar and 2 tsp pumpkin spice, stir well to combined
- Roll each of your cookies in the sugar mixture so that they are
Bake
- Bake for 11 – 13 minutes. Baking time will depend on your oven and the size you made your cookies, if you made 8 – 9 cookies, your cookies are on the larger side and you should bake for closer to 13 minutes. If you made 12 -13 cookies, bake for closer to 11 minutes. I recommend baking a test cookie before baking all your cookies.