Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles
45 min.
24
89kcal

Suggestions


Indulge in the delightful fusion of flavors with our Pumpkin Cheesecake Snickerdoodles! This unique dessert combines the warm, comforting essence of pumpkin spice with the creamy richness of cheesecake, all wrapped in a soft, chewy cookie. Perfect for fall gatherings or any occasion that calls for a sweet treat, these cookies are sure to impress your family and friends.

Imagine biting into a perfectly baked snickerdoodle, only to discover a luscious pumpkin cream cheese center that melts in your mouth. The combination of cinnamon and pumpkin creates a cozy aroma that fills your kitchen, making it an inviting space for everyone to gather. With just 45 minutes of preparation time, you can whip up a batch of 24 cookies that are not only delicious but also relatively low in calories, making them a guilt-free indulgence.

Whether you're hosting a holiday party, enjoying a cozy night in, or simply craving something sweet, these Pumpkin Cheesecake Snickerdoodles are the perfect solution. They are easy to make and even easier to love, offering a delightful twist on traditional snickerdoodles. So, roll up your sleeves and get ready to bake a batch of these irresistible cookies that will leave everyone asking for seconds!

Ingredients

  • 0.5 teaspoon baking soda 
  • 0.3 cup butter softened
  • 24 servings pumpkin cream cheese (I used Trader Joe's)
  • teaspoon cream of tartar 
  •  eggs 
  • cups flour all-purpose
  • teaspoons ground cinnamon 
  • 0.5 cup pumpkin puree 
  • 0.1 teaspoon salt 
  • 0.3 cup shortening 
  • teaspoon vanilla extract 
  • tablespoons sugar white

Equipment

  • baking sheet
  • baking paper
  • oven

Directions

  1. Preheat oven to 400 degrees F. Line baking sheets with parchment paper or silpat mats.
  2. Cream together butter, shortening, 3/4 cup sugar, egg and the vanilla. Blend in the pumpkin. On low speed, mix in the flour, cream of tartar, baking soda and salt. Make dough balls about 1 inch in diameter. Flatten dough balls and scoop about 1 tsp of pumpkin cream cheese in the center. Fold dough back up and seal and smooth back into round ball.
  3. In a small ziploc bag, mix the 3 tablespoons sugar and cinnamon.
  4. Place dough ball in and coat. Repeat with remaining balls.
  5. Place balls 2 inches apart on ungreased baking sheets. Press palm of hand onto each ball to flatten gently into thick disk. Careful not to press too hard as you don't want the cream cheese to come out.
  6. Bake 8 to 10 minutes until cookies are set.

Nutrition Facts

Calories89kcal
Protein6.54%
Fat47.5%
Carbs45.96%

Properties

Glycemic Index
9.46
Glycemic Load
6.82
Inflammation Score
-6
Nutrition Score
2.9143477814353%

Nutrients percent of daily need

Calories:88.8kcal
4.44%
Fat:4.7g
7.22%
Saturated Fat:2.03g
12.71%
Carbohydrates:10.23g
3.41%
Net Carbohydrates:9.66g
3.51%
Sugar:1.77g
1.96%
Cholesterol:12.91mg
4.3%
Sodium:56.53mg
2.46%
Alcohol:0.06g
100%
Alcohol %:0.29%
100%
Protein:1.45g
2.91%
Vitamin A:877.52IU
17.55%
Manganese:0.12mg
6.18%
Selenium:4.24µg
6.06%
Vitamin B1:0.08mg
5.64%
Folate:20.71µg
5.18%
Vitamin B2:0.07mg
3.9%
Iron:0.62mg
3.42%
Vitamin B3:0.64mg
3.21%
Fiber:0.56g
2.25%
Vitamin K:2.25µg
2.15%
Vitamin E:0.28mg
1.87%
Phosphorus:18.48mg
1.85%
Potassium:48.06mg
1.37%
Vitamin B5:0.12mg
1.18%
Copper:0.02mg
1.16%