Description
Pumpkin Snickerdoodle Cheesecake Cookies are a delightful fusion of pumpkin snickerdoodle flavors with a creamy cheesecake filling. These cookies capture the essence of fall and are perfect for holiday dessert tables or cookie trays.
Ingredients
For the Cookie Dough:
- 17.5 ounce snickerdoodle cookie mix (1 17.5 ounce package)
- 2 teaspoons pumpkin pie spice (homemade or store-bought)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¾ cup white chocolate chips
For the Cheesecake Filling:
- 6 ounces cream cheese, softened (use full-fat cream cheese)
- 3 tablespoons dark brown sugar or light brown sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare Cookie Dough: Line two large baking sheets with parchment paper. Mix the cookie mix and pumpkin pie spice. Add pumpkin puree and white chocolate chips. Form cookie dough balls and flatten.
- Make Cheesecake Filling: Beat cream cheese, brown sugar, and vanilla until fluffy. Form cheesecake balls.
- Assemble Cookies: Place a cheesecake ball on a cookie dough disc, fold, and roll into a ball. Roll in cinnamon sugar. Bake at 350°F for 12-16 minutes.
- Serve: Cool on a wire rack before serving.
Notes
- You can store these cookies in an airtight container for up to 3 days.
- For a festive touch, sprinkle some additional pumpkin pie spice on top before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 15g
- Sodium: 87mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 8mg
