Pumpkin Cheesecake Snickerdoodles (Print Version)
Soft pumpkin snickerdoodles packed with cheesecake filling and pumpkin spice goodness.
# Ingredients:
→ Cookie Dough
01 -
135 g white chocolate chips
02 -
180 g pumpkin puree (not the sweetened kind)
03 -
2 teaspoons pumpkin pie spice
04 -
497 g snickerdoodle cookie mix
→ Cheesecake Filling
05 -
0.5 teaspoon vanilla extract
06 -
3 tablespoons brown sugar, dark or light
07 -
170 g softened, full-fat cream cheese
→ For Rolling
08 -
Cinnamon sugar pack (comes with cookie mix)
# Steps:
01 -
Move hot cookies from baking sheets to a wire rack after 5 to 10 minutes. Let them cool down, or dig in while they're still warm.
02 -
Bake them for 12 to 16 minutes at 175°C (350°F) until you see a bit of golden color near the edges.
03 -
Sit the sugar-covered dough balls on prepared trays about 5 cm apart. If you're working in batches, keep the rest chilling in the freezer.
04 -
Drop each stuffed dough ball into the cinnamon sugar and give it a roll so it's totally covered.
05 -
Pop a cheesecake filling ball right in the middle of each dough disc. Fold the dough up around it and roll it into a round shape.
06 -
Turn your oven on to 175°C (350°F). While it's heating up, line two extra baking trays with parchment or silicone mats.
07 -
Scoop out teaspoon-sized balls of that cheesecake mix. Roll them into little balls and stick them on the second lined sheet. You want the same number as cookie dough portions. Freeze them for about 15 minutes to firm up.
08 -
Take your mixer and whisk cream cheese, brown sugar, and vanilla together for about 3 minutes until it looks smooth and fluffy.
09 -
Use a 22 ml cookie scoop or about 1.5 tbsp to scoop the dough into balls and set them on your lined baking sheet. Gently press each one down with your palm or a glass. Freeze the tray for a bit to chill the dough.
10 -
Stir in the pumpkin puree, then blend it in until you've got a soft dough. Toss in the white chocolate chips and mix gently.
11 -
Dump out the snickerdoodle mix, pull out the cinnamon sugar packet, and save it for after. In a bowl, mix the dry cookie blend with pumpkin pie spice until it's evenly mixed.
12 -
Lay out two big baking sheets and cover them with parchment so cookies won't stick. Put them aside for now.
# Notes:
01 -
Make sure the cream cheese is soft so your cheesecake middle turns out nice and smooth.
02 -
Letting the dough and cheesecake center get cold before making cookies helps them hold their shape and not spread too much.