Pumpkin Cheesecake Snickerdoodles
These shortcut pumpkin cheesecake snickerdoodles have a crunchy shell from the cinnamon sugar and a creamy, flavorful pumpkin cheesecake center.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10 large cookies
- 1 box Krusteaz Snickerdoodle Cookie Mix
- 1/2 cup (1 stick) butter, room temperature
- 1 egg
In a large bowl, add in the cream cheese and pumpkin puree. Beat on medium with hand mixer until creamy. Scrape down the sides.
Add in the brown sugar and pumpkin pie spice and beat until incorporated. Scrape down the sides and beat in any bits that were on the sides.
Place the filling into a disposable piping bag or sandwich bag. The filling will be runny. Set aside.
Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
In a mixing bowl, add in the cookie mix, butter, and egg. Work the ingredients in by stirring until incorporated.
Scoop the dough into a 2 T. cookie scoop. While the dough is still in the scoop, place your finger into the center of the cookie dough and form a well.
Snip off a small hole into the end of the piping bag. Fill the hole three-quarters full.
Press the dough that was pushed up above the cookie scoop over top of the filling. Be sure to cover all of the cracks so the filling doesn't leak out.
Add the cinnamon sugar packet into a small bowl. Scoop the dough out into the bowl of cinnamon sugar and roll it around until covered.
Place the cookie dough ball onto the prepared cookie sheet and place into the preheated oven to bake for 15 minutes. The edges will be golden brown. If your cookies are small, do them for less time.
Calories: 352kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 261mg | Potassium: 98mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1270IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 0.5mg