Pumpkin snickerdoodles with cream cheese filling bring together the cozy flavors of autumn into a delightful cookie experience. These soft, chewy treats combine the spicy warmth of pumpkin with the sweet richness of cream cheese frosting, making them a perfect indulgence for seasonal gatherings or just a cozy night in. You will enjoy their irresistible taste and texture, along with the fun of baking them in your kitchen.
Why We Love This Pumpkin Snickerdoodles with Cream Cheese Filling
There’s something magical about pumpkin snickerdoodles that captures the essence of fall. The warm spices like cinnamon and nutmeg harmonize perfectly with the comforting sweetness of pumpkin, delighting your taste buds in every bite. The cream cheese filling adds a luscious creaminess that elevates the cookie beyond ordinary desserts and makes it a crowd-pleaser. Not only do they look appetizing, but their delightful aroma fills your kitchen, welcoming everyone to join in the fun. Plus, they’re easy to make, allowing you to whip up a batch quickly for family gatherings or holiday celebrations. Each bite offers a burst of flavor that keeps you coming back for more, making these cookies a beloved staple during pumpkin season.
Ingredients for Pumpkin Snickerdoodles with Cream Cheese Filling
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup cream cheese, softened
- 1 ½ cups powdered sugar
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy.
- Mix in the pumpkin puree, eggs, and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat the softened cream cheese until smooth, then gradually add in the powdered sugar and mix until creamy.
- Scoop out a small amount of cookie dough, flatten it slightly in your palm, and place a small dollop of the cream cheese filling in the center. Wrap the dough around the filling, then roll it into a ball.
- Roll the cookie balls in a mixture of granulated sugar and cinnamon before placing them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are slightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
How to Serve Pumpkin Snickerdoodles with Cream Cheese Filling
These pumpkin snickerdoodles with cream cheese filling are delightful any time of day. For an afternoon treat, serve them warm with a hot cup of your favorite coffee or tea. The comforting flavors of pumpkin and spices pair beautifully with the rich, creamy filling and the warmth of your beverage, creating a delightful experience for your taste buds. For gatherings, arrange them on a festive platter, garnished with a sprinkle of cinnamon or a drizzle of caramel sauce for an extra touch of sweetness. If you’re throwing a fall-themed party, consider pairing these cookies with apple cider or a spiced pumpkin latte for a theme that mirrors the savory notes of the snickerdoodles. Regardless of how you choose to serve them, guests will appreciate the homemade touch and the inviting aroma of these delightful cookies, making them a star of the dessert table.
Expert Tips for Pumpkin Snickerdoodles with Cream Cheese Filling
To ensure the best results when making pumpkin snickerdoodles with cream cheese filling, follow these expert tips. First, ensure your butter is at room temperature before beginning to achieve a smooth and fluffy texture in the dough. When measuring your flour, spoon it into your measuring cup and level it off; this helps avoid dense cookies. Additionally, feel free to adjust the spices according to your taste preferences. If you love a bit more cinnamon or nutmeg, add it in! After baking, let the cookies cool on the baking sheet for a few minutes; this helps them set and prevents breakage when transferring them to cool completely. If you want a more pronounced flavor from the cream cheese filling, consider adding a splash of vanilla extract or a hint of lemon zest. Lastly, be careful not to overbake the cookies; they should be soft in the center, as they’ll firm up while cooling.
How to Store Pumpkin Snickerdoodles with Cream Cheese Filling
Storing your pumpkin snickerdoodles with cream cheese filling correctly will help maintain their freshness and flavor. Allow the cookies to cool completely on wire racks before storing. Place them in an airtight container and keep them at room temperature for up to 3 days. If you’d like them to last longer, consider refrigerating them, which can extend their freshness to about a week. For even longer storage, you can freeze the cookies. Layer them with parchment paper in an airtight container and freeze for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours. This way, you can always have a delightful treat on hand whenever the craving strikes!
Variations of Pumpkin Snickerdoodles with Cream Cheese Filling
Feel free to get creative with your pumpkin snickerdoodles by exploring various delicious variations. For added texture, mix in chocolate chips or nuts, such as pecans or walnuts, to the dough before baking. To create a festive twist, consider rolling the cookies in pumpkin spice or a blend of sugar and spices instead of the traditional cinnamon-sugar coating. You can also experiment with flavored cream cheese fillings, such as adding cocoa powder for a chocolate cream cheese filling or a bit of orange zest to give a refreshing citrus twist. For a gluten-free option, swap out the all-purpose flour for a gluten-free blend, ensuring it’s designed for baking. Each of these variations offers a unique take on the classic pumpkin snickerdoodles while still capturing the essence of the original recipe.
FAQ about Pumpkin Snickerdoodles with Cream Cheese Filling
What makes pumpkin snickerdoodles with cream cheese filling different from traditional snickerdoodles?
Pumpkin snickerdoodles incorporate pumpkin puree into the dough, offering a softer texture and richer flavor. Additionally, the addition of cream cheese filling gives a delightful contrast to the spiced cookie exterior.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to properly cook and puree the pumpkin until it’s smooth, without any excess moisture.
How do I make the cream cheese filling thicker?
To create a thicker cream cheese filling, gradually add more powdered sugar until you reach the desired consistency.
Can I freeze the cookie dough?
Yes, you can freeze the pumpkin snickerdoodle dough before baking. Roll it into balls and place them on a baking sheet, freeze until firm, then transfer to an airtight container for up to three months.
What is the best way to soften cream cheese quickly?
If you need to soften cream cheese quickly, cut it into cubes and let it sit at room temperature for about 15 minutes. Alternatively, you can microwave it in short intervals (about 10 seconds) until softened, being careful not to melt it.
Pumpkin Snickerdoodles with Cream Cheese Filling
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup pumpkin puree Canned or homemade.
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.5 cups all-purpose flour Spoon flour into measuring cup and level off.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon Adjust to taste.
- 1 teaspoon ground ginger Adjust to taste.
- 0.5 teaspoon ground nutmeg Adjust to taste.
- 0.5 teaspoon salt
For the cream cheese filling
- 0.5 cup cream cheese, softened Soften at room temperature.
- 1.5 cups powdered sugar Adjust for desired thickness.
For rolling
- 0.5 cup granulated sugar For rolling cookie balls.
- 1 tablespoon ground cinnamon For mixing with sugar.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy.
- Mix in the pumpkin puree, eggs, and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat the softened cream cheese until smooth, then gradually add in the powdered sugar and mix until creamy.
- Scoop out a small amount of cookie dough, flatten it slightly in your palm, and place a small dollop of the cream cheese filling in the center.
- Wrap the dough around the filling, then roll it into a ball.
- Roll the cookie balls in a mixture of granulated sugar and cinnamon before placing them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are slightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!