Pumpkin Snickerdoodle Cheesecake Cookies: The Best Fall Treat
Enjoy the delicious blend of pumpkin and cheesecake in these snickerdoodle cookies, perfect for fall gatherings!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup butter, softened
- ¼ cup sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree and cream cheese until smooth.
- Mix in sugar, butter, and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients until well combined.
- In a small bowl, mix together sugar and cinnamon for rolling.
- Form the dough into balls and roll in the cinnamon-sugar mixture.
- Place on a baking sheet and bake for 10-12 minutes.
- Let cool before serving.
Notes
- Store leftovers in an airtight container for up to a week.
- These cookies freeze well for later enjoyment!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg