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Soft Spiced Pumpkin Snickerdoodle Cookies

soft spiced pumpkin snickerdoodle cookies - featured image
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Soft, pillowy pumpkin cookies with a tangy cream cheese swirl center and a cinnamon-sugar coating. These fall-themed treats are easy to make and perfect for cozy autumn days.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon (divided)
  • ¼ teaspoon nutmeg
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar (divided)
  • ½ cup (100g) packed brown sugar
  • ½ cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 4 oz (115g) full-fat cream cheese, softened
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract (for filling)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, 1 ½ teaspoons cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add pumpkin puree, egg, and 1 teaspoon vanilla extract to the butter mixture. Beat on medium speed until combined.
  5. Gradually add dry ingredients to wet mixture. Mix on low speed just until flour disappears.
  6. In a small bowl, mix cream cheese, powdered sugar, ½ teaspoon cinnamon, and ¼ teaspoon vanilla until smooth.
  7. Mix remaining granulated sugar and cinnamon in a shallow bowl for coating.
  8. Scoop 1.5 tablespoons of dough, flatten in palm, place a teaspoon of cream cheese filling in center, and fold dough over to seal. Roll into a ball.
  9. Roll dough balls in cinnamon-sugar mixture until fully coated.
  10. Place cookies on baking sheets, spacing 2 inches apart. Bake for 12-14 minutes until edges are set but centers look soft.
  11. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Do not overbake; cookies should look slightly underdone when pulled from the oven. Ensure cream cheese is softened and dough is sealed tightly to prevent leaking. For best texture, serve warm. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, cream cheese filling, fall baking, easy dessert, pumpkin spice, soft cookies

Find it online: https://gleefulfork.com/soft-spiced-pumpkin-snickerdoodle-cookies-easy-fall-recipe/