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!
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.
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“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 ”
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 !!!
Snickerdoodle Pumpkin Cookies
Prep Time: 1 hour 30 minutes- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
Yield: 24
Category: Dessert
Print Recipe
Pin RecipeDescription
Soft and gooey pumkin snickerdoodle cookies with creamy cheesecake filling.
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
- Whisk together flour, baking powder, salt, cinnamon and set aside.
- Beat together butter and sugars until fluffy.
- Mix in pumpkin puree, an egg and vanilla.
- Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour.
- Blend cream cheese, sugar and vanilla together and chill in the refrigerator for an hour.
- Preheat oven to 350F and line baking sheets with parchment paper.
- In a small bowl combine sugar and cinnamon for coating.
- 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)
- 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.
20 comments
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.
★★★★★
Hi Marista, I don’t have experience with GF flour. Sorry
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!
Wow, these cookies look incredible!! Love your website!
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!
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.
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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?
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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:)
Thank you!!!
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!
Hi Sydnie, I think it would be OK.
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!
Hi Kate, you should do that.
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.
can I ship these cookies, it could take 3 or 4 days……..I am in california to west virginia..
thank you..
mary
Hi Mary, I wouldn’t recommend that because they have cream cheese filling.
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!
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 🙂