Pumpkin Cheesecake Swirl Snickerdoodle Cookies

Get ready to fall head over heels for these incredibly soft and flavorful Pumpkin Cheesecake Swirl Snickerdoodle Cookies! We’ve taken the classic snickerdoodle – with its signature cinnamon-sugar coating and delightful tang – and elevated it with a creamy, dreamy pumpkin cheesecake swirl. These aren’t just cookies; they’re a cozy autumn experience in every bite. The warm spices, the smooth cheesecake, and the perfectly soft texture make them ideal for holiday baking, fall gatherings, or simply a sweet treat on a chilly day. This recipe balances ease of preparation with a truly impressive flavor profile, making it a new favorite for bakers of all levels. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• 240 g (2 cups) All-Purpose Flour: The foundation of our cookies! All-purpose flour provides the structure needed for a tender crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid adding too much.
• 1 tsp (5 g) Baking Soda: This is our leavening agent, helping the cookies rise and become light and fluffy. Ensure your baking soda is fresh for optimal results.
• ½ tsp (2.5 g) Cream of Tartar (Optional): While optional, cream of tartar enhances the effectiveness of the baking soda, creating an even lighter and chewier texture. It also adds a subtle tang.
• ½ tsp (2.5 g) Salt: A pinch of salt balances the sweetness and enhances all the other flavors in the cookie. We recommend using fine sea salt.
• 115 g (½ cup) Unsalted Butter, Softened: Softened butter is crucial for creaming with the sugars, creating a light and airy base for the cookies. Make sure it’s truly softened, but not melted!
• 150 g (¾ cup) Granulated Sugar: Provides sweetness and contributes to the cookies’ golden color and crisp edges.
• 100 g (½ cup) Light Brown Sugar, Packed: Brown sugar adds moisture, chewiness, and a lovely molasses flavor. Packing the brown sugar ensures accurate measurement.
• 1 Large Egg: Binds the ingredients together and adds richness. Use a large egg at room temperature for best results.
• 120 g (½ cup) Pumpkin Puree: Not pumpkin pie filling! We want 100% pure pumpkin puree to impart that classic pumpkin flavor and moist texture.
• 1 tsp (2 g) Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves, pumpkin spice is the heart of fall flavor. You can use a pre-made blend or create your own.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth.
• 200 g (7 oz) Cream Cheese, Softened: The star of the swirl! Full-fat cream cheese provides the richest, creamiest texture. Ensure it’s fully softened to avoid lumps.
• 60 g (½ cup) Powdered Sugar: Also known as confectioners’ sugar, powdered sugar sweetens the cheesecake swirl and creates a smooth consistency.
• 60 g (⅓ cup) Pumpkin Puree (for swirl): More pumpkin goodness for the swirl!
• ½ tsp (1 g) Pumpkin Spice (for swirl): Amplifies the pumpkin spice flavor in the swirl.
• ¼ tsp (1 ml) Alcohol-Free Vanilla Extract (for swirl): Adds a touch of vanilla to complement the pumpkin and cream cheese.
• 2 tbsp (25 g) Granulated Sugar (cinnamon coating): For the classic snickerdoodle coating.
• 2 tsp (8 g) Ground Cinnamon (cinnamon coating): The essential spice for the snickerdoodle coating.
• 2 tbsp (15 g) Toasted Pumpkin Seeds, Chopped (garnish): Adds a delightful crunch and a beautiful autumnal touch. Toasting the pumpkin seeds enhances their flavor.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prep: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. Parchment prevents sticking and makes cleanup a breeze.
2. Make the Cheesecake Swirl: In a medium bowl, beat the softened cream cheese with powdered sugar, 60g pumpkin puree, ½ tsp pumpkin spice, and ¼ tsp vanilla extract until completely smooth. This swirl is the heart of the cookie, so ensure there are no lumps. Cover the bowl and refrigerate while you prepare the cookie dough. Chilling firms up the swirl, making it easier to work with.
3. Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, cream of tartar (if using – it adds extra lift!), salt, and 1 tsp pumpkin spice. Whisking ensures everything is evenly distributed, which is crucial for consistent results. Set this mixture aside.
4. Cream Butter & Sugars: Using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes. The mixture should become light and fluffy. This process incorporates air, contributing to a tender cookie texture.
5. Add Wet Ingredients: Add the egg, 1 tsp vanilla extract, and 120g pumpkin puree to the creamed butter and sugar. Mix until everything is well combined. Don’t overmix at this stage.
6. Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix! Overmixing develops gluten, resulting in tough cookies. The dough will be slightly sticky – that’s perfectly normal.
7. Form the Cookies: Scoop the dough into 2-tablespoon portions. Roll each portion into a ball, then gently press a shallow indentation into the center with your thumb. This creates a little pocket for the cheesecake swirl.
8. Fill & Seal: Place about 1 tsp of the chilled cheesecake swirl into each indentation. Gently fold the dough around the filling, sealing it completely, and roll to form a smooth ball. Ensure the swirl is fully enclosed to prevent it from leaking during baking.
9. Cinnamon-Sugar Coating: In a shallow dish, combine the 2 tbsp granulated sugar and 2 tsp cinnamon. Roll each filled cookie in the cinnamon-sugar mixture, ensuring all sides are evenly coated. This adds a delightful warmth and texture.
10. Bake to Perfection: Arrange the cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft.
11. Cool & Garnish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While still warm, gently press a few chopped toasted pumpkin seeds onto the top of each cookie.

Tips for the Perfect Swirl

The cheesecake swirl is what makes these cookies truly special. To ensure a beautiful swirl, make sure your cream cheese is fully softened. If it’s still cold, it won’t blend smoothly. Also, don’t overfill the indentation in the cookie dough – a teaspoon is usually sufficient. Overfilling can cause the swirl to burst during baking.

Pumpkin Spice Power: Why It Works

Pumpkin spice isn’t just about flavor; it’s about synergy. The combination of cinnamon, nutmeg, ginger, and cloves complements both the pumpkin and the cream cheese beautifully. These spices enhance the warm, comforting flavors of fall, making these cookies irresistible. The slight warmth of the spices also balances the sweetness of the sugars.

The Science of Snickerdoodles: Cream of Tartar’s Role

If you’re using cream of tartar, you might be wondering what it does. Cream of tartar is an acid that reacts with the baking soda, creating carbon dioxide. This reaction helps the cookies rise and gives them their characteristic chewy texture. While optional, it significantly improves the snickerdoodle’s signature texture.

Storing Your Pumpkin Cheesecake Swirl Snickerdoodle Cookies

These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Let them thaw completely before enjoying.

Frequently Asked Questions (FAQ)

• Can I use a different type of sugar? While granulated and brown sugar are recommended, you can experiment with coconut sugar for a slightly different flavor profile.
• Can I make these gluten-free? Yes, you can substitute a 1:1 gluten-free flour blend.
• What if I don’t have pumpkin seeds? You can omit the pumpkin seeds or substitute with chopped pecans or walnuts.

These Pumpkin Cheesecake Swirl Snickerdoodle Cookies are a delightful treat that’s perfect for fall or any time you crave a little bit of cozy goodness. Don’t forget to save this recipe to Pinterest for later!

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• Author: Brooke Ellis
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Diet: General

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Description

These Pumpkin Cheesecake Swirl Snickerdoodle Cookies combine the classic snickerdoodle with a creamy pumpkin cheesecake swirl for a cozy autumn treat. They’re soft, flavorful, and perfect for holiday baking or a sweet fall indulgence.

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Ingredients

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• 240 g (2 cups) All-Purpose Flour: Provides structure for a tender crumb.
• 1 tsp (5 g) Baking Soda: Leavening agent for a light and fluffy texture.
• ½ tsp (2.5 g) Cream of Tartar (Optional): Enhances baking soda for a chewier texture.
• ½ tsp (2.5 g) Salt: Balances sweetness and enhances flavors.
• 115 g (½ cup) Unsalted Butter, Softened: Creates a light and airy base.
• 150 g (¾ cup) Granulated Sugar: Sweetness and golden color.
• 100 g (½ cup) Light Brown Sugar, Packed: Moisture, chewiness, and molasses flavor.
• 1 Large Egg: Binds ingredients and adds richness.
• 120 g (½ cup) Pumpkin Puree: Classic pumpkin flavor and moist texture.
• 1 tsp (2 g) Pumpkin Spice: Blend of cinnamon, nutmeg, ginger, and cloves.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Enhances overall flavor.
• 200 g (7 oz) Cream Cheese, Softened: Rich and creamy swirl.
• 60 g (½ cup) Powdered Sugar: Sweetens and smooths the swirl.
• 60 g (⅓ cup) Pumpkin Puree (for swirl): More pumpkin flavor for the swirl.
• ½ tsp (1 g) Pumpkin Spice (for swirl): Amplifies pumpkin spice in the swirl.
• ¼ tsp (1 ml) Alcohol-Free Vanilla Extract (for swirl): Complements pumpkin and cream cheese.
• 2 tbsp (25 g) Granulated Sugar (cinnamon coating): Classic snickerdoodle coating.
• 2 tsp (8 g) Ground Cinnamon (cinnamon coating): Essential spice for the coating.
• 2 tbsp (15 g) Toasted Pumpkin Seeds, Chopped (garnish): Adds crunch and autumnal touch.

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Instructions

1. Preheat & Prep: Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
2. Make Cheesecake Swirl: Beat cream cheese, powdered sugar, pumpkin puree, pumpkin spice, and vanilla until smooth; chill.
3. Combine Dry Ingredients: Whisk flour, baking soda, cream of tartar (if using), salt, and pumpkin spice.
4. Cream Butter & Sugars: Cream butter, granulated sugar, and brown sugar until light and fluffy.
5. Add Wet Ingredients: Mix in egg, vanilla, and pumpkin puree.
6. Combine Wet & Dry: Gradually add dry ingredients, mixing until just combined.
7. Form the Cookies: Scoop dough, roll into balls, and press an indentation in each.
8. Fill & Seal: Fill indentations with cheesecake swirl, fold dough over, and seal.
9. Cinnamon-Sugar Coating: Roll cookies in cinnamon-sugar mixture.
10. Bake to Perfection: Bake for 10-12 minutes, until edges are golden.
11. Cool & Garnish: Cool on baking sheet, then wire rack; garnish with pumpkin seeds.

Notes

For a smoother swirl, ensure cream cheese is fully softened. Don’t overfill the cookie dough indentation with the swirl.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 250 kcal
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg