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Pumpkin Cheesecake Snickerdoodle Cookies

By Chef Megan Joy / September 28, 2013

It seems as though every time I’m on Pinterest, this cookie pops up. I think I may have emailed my mom the link to the recipe with the subject “omg”.

Last night, while it was SNOWING, these were in my oven. They were so excellent I even had one for breakfast today.

The cookie dough would be fabulous rolled in cinnamon sugar (or even cinnamon-powdered sugar), and baked, as is. The cookies themselves are very soft, tender, plump, and the perfect balance of pumpkin and spices. But the genius in charge of this concoction decided to take a slightly sweetened cream cheese ball and surround it with the pumpkin cookie dough- leaving a cheesecake layer ‘surprise’ in the middle.

The recipe advises taking a tablespoon of cookie dough, flattening it (a little flour helps), then putting a ball of the cream cheese in the center, and topping it with another flattened tablespoon. I found that I could flatten each tablespoon to make a little cup, and I just sealed the edges up around the cream cheese. I felt it was less work that way. The quicker you get them to the oven, the sooner you get to devour!

Despite the snow showers touching down into Vail valley last night, this morning’s sunshine worked hard to clear everything up. The air was a bit crisp this afternoon, but the aspens are turning a dazzling, yellow gold.

Enjoy.

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How to make this high altitude adjusted recipe:

Pumpkin Cheesecake Snickerdoodle Cookies
Adapted from The Recipe Critic

5.0 from 1 reviews
Pumpkin Cheesecake Snickerdoodle Cookies
Recipe type: High Altitude Baking
 
Ingredients
  • COOKIE DOUGH:
  • 3¾ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup (8 oz) unsalted butter, softened
  • ¾ cup + 2 tablespoons sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 egg
  • 2 teaspoons vanilla
  • CHEESECAKE FILLING:
  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • CINNAMON SUGAR:
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
Instructions
  1. To make the cookies, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.
  2. Cream the butter with the sugar and brown sugar until light and fluffy.
  3. Add the pumpkin puree and beat until smooth.
  4. Add the egg and vanilla and mix until blended.
  5. Slowly add the dry ingredients and mix until a soft dough forms. Wrap in plastic and refrigerate at least one hour.
  6. Meanwhile, combine the cream cheese, sugar, and vanilla until smooth. Wrap in plastic and chill in the refrigerator at least one hour.
  7. Make the cinnamon sugar by combining the sugar and spices, set aside.
  8. When the cookie dough is chilled, preheat your oven to 350 F.
  9. Take tablespoon-sized balls of dough and flatten them. Place a teaspoonful of cream cheese in the center and surround with the cookie dough. Alternately, you can also sandwich the cream cheese filling between two flattened cookie dough discs.
  10. Roll into balls and toss in the cinnamon sugar mixture.
  11. Place the balls 2" apart on a parchment-lined baking sheet. Use the bottom of a drinking glass to flatten the balls.
  12. Bake for 10-14 minutes, until puffed and the bottoms are barely golden brown.
  13. Makes 24 cookies.
Note: This recipe was adapted for high altitude baking. To make these at sea level, increase the baking powder to 1 1/2 teaspoons, and sugar to 1 cup.

About the author

Chef Megan Joy

16comments
Lynne - September 29, 2013

I just love your blog! These sound amazing but I can’t get pumpkin here in Ecuador. Any suggestions for a substitute? Thanks for helping me love cooking again.

Reply
    Chef Megan Joy - September 29, 2013

    Thanks Lynne! I love to use butternut squash puree interchangeably with pumpkin sometimes. Other types of sweet, mellow squash should work too. I bet you could even make these with carrot or beet puree. I know it sounds weird but both lend an earthy sweet flavor similar to pumpkin.

    Reply
Ramee Hyde - October 1, 2013

Can I use canned pumpkin instead of puree?

Reply
Kimberly Cluff - October 7, 2013

Is it really 3 3/4 cup flour for only 24 cookies? Seems like an awful lot…

Reply
Ann G Huskinson - November 20, 2013

Dear Megan,
We have a condo in Red River, NM, at almost 9,000 feet and you helped me make a great meringue at that altitude! It…and I…was the star of the show and I gave you all the credit!

Now, I’m back in the flatlands…Vernon, TX, at about 1000 feet and want to make your filled pumkin snickerdoodle cookie. Looks so good and perfect for Thanksgiving snacking! What do I need to do to the recipe to make it work at this altitude?

Thank you so much for your help.
Ann

Reply
    Chef Megan Joy - November 20, 2013

    Hi Ann, if you scroll to the bottom of the recipe, there are directions for baking at sea level 🙂 Happy baking! Enjoy those cookies for Thanksgiving.

    Reply
Ann - November 23, 2013

Oh, Megan….
It must be the thick air down here…no, that couldn’t be. I just read my initial note to you…I said Red River was at 87,500 feet!!!!! Good grief…that beats Macchu Pichu (sp?)!!! Anyway, thanks for reminding me to read the recipes ALL the way down!!!!!
Ann

Reply
Ann - November 24, 2013

Deaar Megan,
Am I the only person who has had trouble with the Filled Pumpkin Snickerdoodle Cookies? I checked the recipe over and over and followed it exactly. Yes, I let the dough rest in the fridge, yes I let the filling rest, too. I had my spoons so the sizes were correct…the dough was unbelievable sticky…so I floured my hands. Then the dough wouldn’t stick together over the filling…So I tried rolling out the dough…of course to do that I had to flour the board and rolling pin. I rolled it out, put the filling on it, put another on top, cut them…wouldn’t stick together, mashed the edges, had to cut it out again, baked it, looked good except the tsp of filling leaked. And the texture was really…well…gummy. I’ve been baking for almost 65 years and have never had this much trouble with any cookie. What on earth could I have done wrong?

Reply
    Chef Megan Joy - November 24, 2013

    Hi Ann, I’m sorry to hear you had problems with this recipe. I checked the original source as well as my notes, and these are the correct ingredient measurements. Without being there, it’s hard to say what went wrong. My guess is that the reason your cookies came out gummy could be from being underbaked. It’s never fun when we have off days in the kitchen, I have them too. I hope that you were able to salvage some of them for eating and if you make them again, next time will yield a better result.

    Reply
Ann - November 24, 2013

PS…I got over 3 dozen BIG cookies. If I’d only made 24 they would have been the size of saucers!!!

Reply
Debbie - November 27, 2013

Dear Megan,

These were wonderful. I can hardly keep the kids from devouring all of them before Thanksgiving! I did decrease the amount I put into each cookie in terms of dough, otherwise they would have been quite large…I see “Ann” had the same issue. But mine turned out great never-the-less! Now I am off to keep working on the Rosemary Olive Knots!

Reply
    Chef Megan Joy - November 27, 2013

    Hi Debbie, I’m so happy to hear you enjoyed these. They are a fantastic cookie! I made my cookies in several batches over a few days so perhaps the yield needs to be adjusted. Thanks for your input. Have a great Thanksgiving!

    Reply
Lisa - November 18, 2014

I live in the Springs and just made these. They turned out perfectly at 11 minutes. What a perfect cookie for the holiday season, my co-workers are sure to love them. Thanks again for a great high altitude recipe!! It wouldn’t let me leave a rating so I say 5 stars!

Reply
The Goods - Mountain Mama Cooks - December 4, 2014

[…] to say, it’s a night I look forward to all year! I’m thinking of making: these this these these (but maybe with an added dollop of peanut butter) or maybe these Clearly I have no lack of […]

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