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Best Perfect Pumpkin Snickerdoodle Cookies Recipe

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Soft, pillowy pumpkin snickerdoodle cookies with a hidden cream cheese filling. These easy, no-chill cookies are packed with warm fall spices and have a signature cinnamon-sugar crackle on top.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (113 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup packed light brown sugar (50 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (120 grams)
  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 4 ounces cream cheese, softened (113 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 cup granulated sugar (50 grams)
  • 1 tablespoon ground cinnamon

Instructions

  1. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese, 2 tablespoons sugar, 1/2 teaspoon vanilla, and 1 tablespoon flour together until smooth. Cover and freeze for 10 minutes.
  2. Cream the butter and sugars: In a large bowl, beat the softened butter, 3/4 cup granulated sugar, and brown sugar together on medium speed for about 2 minutes until light and fluffy.
  3. Add the egg, vanilla, and pumpkin: Beat in the egg and 1 teaspoon vanilla extract until combined. Add the pumpkin puree and mix on low until just incorporated.
  4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Prepare the cinnamon-sugar coating: In a small bowl, whisk together 1/4 cup sugar and 1 tablespoon cinnamon. Set aside.
  7. Assemble the cookies: Remove the cream cheese filling from the freezer. Roll the filling into 16 small balls, about 1 teaspoon each. Place on a plate and return to the freezer. Using a 1.5-tablespoon cookie scoop, portion out the dough. Flatten each dough ball into a disc about 2 inches wide. Place one cream cheese ball in the center. Gently wrap the dough around the filling, pinching the edges to seal completely. Roll the filled dough ball in the cinnamon-sugar mixture until coated. Place on a …
  8. Bake: Preheat oven to 350°F (175°C). Bake for 10-12 minutes. The edges should look set and slightly golden, but the centers will still look soft and puffy.
  9. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Don’t skip the flour in the filling—it prevents leaking. Freeze the filling balls for easier handling. Seal the dough completely around the filling. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Bake one sheet at a time for even spreading.

Nutrition

Keywords: pumpkin snickerdoodle cookies, cream cheese filled cookies, fall cookies, pumpkin cookies, snickerdoodle recipe, easy pumpkin cookies

Find it online: https://grubella.com/best-perfect-pumpkin-snickerdoodle-cookies-recipe/