Pumpkin Snickerdoodle Cheesecake Cookies: Indulge in Fall’s Best Treat
Indulge in the seasonal flavors of fall with these delightful Pumpkin Snickerdoodle Cheesecake Cookies that combine the classic tastes of snickerdoodles with creamy cheesecake and pumpkin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, sugars, and butter until combined.
- Add the egg and vanilla extract, mixing well.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture.
- Drop tablespoon-sized balls of dough onto a lined baking sheet.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on the sheet for a few minutes before transferring to a wire rack.
Notes
- For extra flavor, roll the dough balls in a mixture of sugar and cinnamon before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg