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OMG Chocolate Desserts

food blog with yummy and easy recipes

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CookiesDesserts

Snickerdoodle Pumpkin Cookies

written by Vera Z. September 26, 2014
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Snickerdoodle Pumpkin Cookies are the BEST fall dessert recipe. These cookies are so soft, packed with a delicious cream cheese filling, and they even have a sweet coating of cinnamon and sugar! What better way to welcome in fall than with a pumpkin cookie?

Snickerdoodle Pumpkin Cookies

The Best Fall Dessert Recipe

Every year when it comes to preparing pumpkin puree for autumn desserts, it’s the same story. The amount of puree that I make is so big that after that, I have to think of new recipes and ways to use it. Last year the same thing happened when I prepared the beautiful Impossible Pumpkin Pie Cupcakes, so the surplus of puree had to be spent on White Chocolate Pumpkin Truffles.

This year I began making the pumpkin puree when I made Pumpkin Lasagna, but of course, there was so much puree left that I had to think of other recipes to put it in. Luckily, I didn’t need much time to solve this problem. These days on Pinterest there were so much beautiful photos of Pumpkin Cookies that the dilemma was very quickly solved. The surplus of pumpkin puree will be spent on Snickerdoodle Pumpkin Cookies!

Easy Snickerdoodle Pumpkin Cookie Recipe

Of course, when you begin looking for inspiration, you can always find a few recipes, and then you can spend a few hours analyzing what you could use from every one of them. I especially liked Alyssa’s idea on the phenomenal blog Recipe Critic. She filled these already adorable cookies with cheese filling. Gorgeous. However, my Snickerdoodle Pumpkin Cookies look in the end, one thing is sure, they will be also filled with cream cheese filling.

And so, as soon as you form the idea in your head, everything else is “a piece of cake”. Very quickly, the kitchen smelled like pumpkins and with the smell of pumpkin, the interested heads of my inmates became visible.

“Something with pumpkin again? The lasagna was fantastic. Is this something similar?” my husband was very interested.

But he wasn’t so happy when he heard that today he would eat cookies.
“Just ‘simple’ cookies? Pity about the pumpkins. There were so many good recipes you could have tried. But OK, I’ll take anything at this moment ”

Snickerdoodle Pumpkin Cookies

But how big the disappointment with the cookies was, was best told by the fact their numbers were halved in only 15 minutes

“Ok, Ok, I admit my mistake” was the only thing my husband answered to the questions why “the simple cookies” are disappearing in that velocity. He just went on gulping the Snickerdoodle Pumpkin Cookies.

And if you like cookies and pumpkins also, here is a recipe that is worthy thinking about. You surely won’t regret it !!!




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Snickerdoodle Pumpkin Cookies


★★★★ 3.8 from 4 reviews
  • Author: Vera Zecevic
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Snickerdoodle Pumpkin Cookies are the BEST fall dessert recipe. These cookies are so soft, packed with a delicious cream cheese filling, and they even have a sweet coating of cinnamon and sugar! What better way to welcome in fall than with a pumpkin cookie?


Ingredients

  • 33/4 cups all-purpose flour
  • 11/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 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

For cream cheese filling:

  • 8 ounces cream cheese- softened
  • 1/3 cup powdered sugar
  • 1 teaspoons vanilla extract

For cinnamon-sugar coating:

  • 1/2 cup granulated sugar
  • 1 1/2 tsp. ground cinnamon

Instructions

  1. Whisk together flour, baking powder, salt, cinnamon and set aside.
  2. Beat together butter and sugars until fluffy.
  3. Mix in pumpkin puree, an egg and vanilla.
  4. Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour.
  5. Blend cream cheese, sugar and vanilla together and chill in the refrigerator for an hour.
  6. Preheat oven to 350F and line baking sheets with parchment paper.
  7. In a small bowl combine sugar and cinnamon for coating.
  8. To make the cookies flatten like a pancake 1 Tablespoon of cookie batter, place 1 teaspoon of the cream cheese in center. Take another tablespoon of the cookie batter and flatten it like a pancake, place on top of the cream cheese, seal the edges together and really gently roll into a ball, then roll the ball into the cinnamon -sugar mixture and place on the lined baking sheet. Keep at least 2 inches apart between balls. Press the cookie balls with heavy bottomed glass to flatten it (you can sprinkle some extra cinnamon-sugar mixture on top)
  9. Bake the cookies for 10-15 minutes (until they are slightly firm to the touch and the tops start to crack) Cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.

cream cheesepumpkinsnickerdoodle
31 comments
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Vera Z.

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31 comments

Marista September 27, 2014 - 6:22 pm

What gluten free flour would you recommend for these cookies, that would keep the same texture? I was thinking maybe a rice flour and almond flour blend would be good.

★★★★★

Reply
Vera Zecevic September 27, 2014 - 10:24 pm

Hi Marista, I don’t have experience with GF flour. Sorry

Reply
Rachael November 20, 2014 - 4:24 pm

These look adorably delicious. Snickerdoodle, cheesecake combo?! Genius. I wanted to reply to Marista about GF flour. We do a bit of GF baking at the bakery I work at and have found Namista GF flour blend is the hands down the best. (it’s in a brown and purple bag and can be found at Wegman’s or Costco) We swap it out cup for cup with regular flour and have not had a single problem with any recipe. I have found rice flour to be super sandy/gritty and almond flour to add a bit too much fat. Red Mills GF flour was ehh. I thought it changed the batters to be too thick. Best of luck! Keep up your hard work Vera!

Reply
Gaby October 4, 2014 - 5:49 am

Wow, these cookies look incredible!! Love your website!

Reply
Sarah October 13, 2014 - 3:35 pm

I wanna make these for a pumpkin carving party this Friday but with my long work days, I only have time tomorrow, (Tuesday). I’m concerned about the cheese filling; would these be safe on the counter, in a container, for a few days or would they need to be in the fridge. And would that ruin their taste? Thank you so much for what I’m sure will be a delicious recipe!

Reply
Vera Zecevic October 13, 2014 - 9:28 pm

Hi Sarah, Store in an airtight container, but I would not really dare to keep them 4 days at room temperature because of the cream cheese.
And they will not change the taste but they will become a little soggy after a few days in the fridge.

Reply
Pumpkin Flavored Everything! | Boston Interiors Blog October 14, 2014 - 11:01 am

[…] Snickerdoodle Pumpkin Cookies […]

Reply
Top 10 Pumpkin Cookies Recipes | RecipePorn October 16, 2014 - 11:28 pm

[…] omgchocolatedesserts […]

Reply
Jasmin November 5, 2014 - 7:06 pm

Hi Vera!
thank you for this phantastic recipe.
I have tried to make the Pumpkin Puree (which I didn´t know before and which I asked you at the comment for your “Pumpkin Swirled Cheesecakes (Mini)) – and I changed my mind and decided to make these Cookies first.
They are great!!! And everyone I offer them was excited!!!
I write over them on my Blog: http://makemorehappythings.blogspot.de/
and I have linked your Blog.
I was often asked for the recipe. Would it be okay for you if I post the german translation of your recipe with link and copyright by/to omgchocolatedesserts.com?

★★★★★

Reply
Vera Zecevic November 6, 2014 - 2:06 pm

Hi Jasmin, I’m glad that everything turned out great.
Thanks for asking about publishing my recipe, you can write it in german on your blog, of course.
All the best:)

Reply
Jasmin November 6, 2014 - 9:32 pm

Thank you!!!

Reply
Sydnie November 18, 2014 - 1:10 am

These look so good!! I am making them for a Thanksgiving potluck. Do you think the dry mix and the cream cheese mix would be ok in the fridge overnight (opposed to just one hour)? Trying to save myself time the night before the event.

Thank you!

Reply
Vera Zecevic November 18, 2014 - 1:43 pm

Hi Sydnie, I think it would be OK.

Reply
Kate September 12, 2015 - 7:13 pm

hi, do you have to flatten with a glass before baking? I have never done that before just Baked in the ball form & they spread out themselves. Didn’t know if you had to because of them being stuffed. Thanks!

Reply
Vera Zecevic September 12, 2015 - 9:01 pm

Hi Kate, you should do that.

Reply
Tammy stowell November 18, 2015 - 1:54 am

A lot of work.Kinda bland even put some pumpkin pie seasoning in cookie batter.Maybe I made cookies too big and too much dough.Dough hard too work with sticky used powered sugar.It did help.I did refrigerate for a little more than a hour.Put bowl in frig in between batches. Last batch put Cream cheese on top and baked tasted better that way.Will not make again.

Reply
mary donahue August 23, 2016 - 1:46 am

can I ship these cookies, it could take 3 or 4 days……..I am in california to west virginia..

thank you..
mary

Reply
Vera Zecevic August 24, 2016 - 9:54 pm

Hi Mary, I wouldn’t recommend that because they have cream cheese filling.

Reply
Carney August 24, 2016 - 8:31 pm

Hi!
Is the flour 3 3/4 cups or 3/4 cup? There is no space so I was wondering if it was a typo.

Looks delicious, I hope I can try them this fall!

Reply
Vera Zecevic August 24, 2016 - 9:49 pm

Hi Carney, it’s not a typo, it is 3 and 3/4 cups 😉 I hope you’ll like them if you try.
Happy baking 🙂

Reply
Apple Snickerdoodles | Best Snickerdoodle Recipe June 25, 2019 - 5:41 pm

[…] fall baking season starts pumpkin and apples are always the first choices. Since I already tried Pumpkin Snickerdoodles with Cheesecake Filling I wanted to try something new this year. And that’s how I came up with these yummy Apple […]

Reply
Pumpkin Coffee Cake | Cinnamon Coffee Cake Breakfast Recipe for Fall July 12, 2019 - 2:46 pm

[…] Snickerdoodle Pumpkin Cookies […]

Reply
Pat August 4, 2020 - 2:32 pm

Could these be made with perssimon pulp?

Reply
Summer August 4, 2020 - 10:39 pm

1 tsp of the filling is deeeefinitely not enough. I ended up with a ton of the extra filling. Delicious, but you’d never know there’s filling in them. Gonna try again eventually with more filling.

★★★★

Reply
Einstein August 8, 2020 - 7:31 am

33/4 cup of flower? I’m not that good with fractions, so does that Equal 8 and 1/4 cup? And 11/2 tsp would be 5 and 1/2? Am I reading this right?

Reply
Vera Z. August 8, 2020 - 6:13 pm

It is 3 whole cups + 3/4 cup, and 1 and 1/2 tsp

Reply
Kevin Ellul August 23, 2020 - 12:15 am

Do I need to refrigerate these? If I shipped them to a family member would they last in the mail for 3-5 days?

Reply
Jaime Kelly August 25, 2020 - 6:33 pm

Can you halve this recipe? Would everything just be cut in half from the original recipe?

Reply
Shelby M September 6, 2020 - 12:18 pm

Very bland, even with pumpkin pie spice added. I’d recommend more filling than 1tsp and then underbake a bit, otherwise they’re really not worth the trouble.

★

Reply
gloria GERO October 2, 2020 - 3:53 pm

could these b e frozen?

Reply
Lia October 5, 2020 - 10:36 am

I thought snickerdoodles have cream of tarter in the ingredients? Otherwise these are just plain cookies. It’s the cream of tarter that gives snickerdoodles their very distinct taste.

Reply

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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