A couple of these are very good with a nice hot cup of chai tea or chai latte. Whatever your preference. Which makes a nice easy treat for an afternoon get together with friends. As the weather begins to change, you want to start incorporating warmth into what you serve. And these pumpkin cheesecake snickerdoodles at just the right touch of warmth for an autumn afternoon. If you aren’t into chai tea, a simple cup of tea will do too.

Pumpkin Cheesecake SnickerdoodlesPOTTED%5FKITTIES

3 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp. vanilla extract

Cream Cheese Filling:
8 oz cream cheese
1/4 cup sugar
2 tsp vanilla
1/4 tsp ground cinnamon
a pinch of ground ground nutmeg
a pinch of ground ginger

Cinnamon-sugar coating:
1/2 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Dash of allspice

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

In a mixer 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. Cover and chill dough for an hour.

For the cream cheese filling, blend all ingredients together in a bowl until smooth. Cover with plastic wrap and also chill for an hour.

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.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese filling in the center, using a round scoop if you have one. (I caution you not to over fill them or they will crack open while baking. You need the right amount of cream cheese filling to cookie dough for them to come out right.) 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. They will be fat cookies and easily roll into a ball, I choose to keep the evenness of the outer edges and not roll them into balls. Dip then into the cinnamon sugar coating, coating both top and bottom. Place them on the prepared baking sheet, 2 inches apart. Flattening the mound of each cookie on the baking sheet with a heavy bottomed drinking glass or a glass measuring cup. Repeat until the dough is all gone.

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.


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