Indulge in Ohio’s Best Fall Treat: Pumpkin Cheesecake Snickerdoodles Recipe

As the leaves start to change in Ohio, the crisp autumn air brings a craving for all things cozy and sweet. Nothing embodies the spirit of fall better than the rich, warm flavors of pumpkin and cinnamon. But what if you could combine that seasonal favorite with a touch of creamy cheesecake goodness? Enter the Pumpkin Cheesecake Snickerdoodle—a dessert that wraps everything you love about fall into one delicious cookie.

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This cookie brings together the classic snickerdoodle, with its soft, cinnamon sugar-coated edges, and the irresistible flavor of pumpkin cheesecake. It’s a treat that has taken Ohio’s fall baking scene by storm, offering a delicious twist on a traditional cookie with a sweet, creamy surprise in the middle. Perfect for family gatherings, school events, or just a cozy evening by the fire, these cookies are quickly becoming a fall staple in Ohio kitchens.

Recipe: Ohio-Style Pumpkin Cheesecake Snickerdoodles

Ingredients:

For the cookies:

• 2 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cream of tartar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

For the cheesecake filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

For the cinnamon-sugar coating:

• ¼ cup granulated sugar
• 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Start by making the cheesecake filling. In a small bowl, mix together softened cream cheese, ¼ cup sugar, and 1 tsp vanilla extract until smooth. Set this mixture aside in the fridge to firm up while you make the cookie dough.
3. For the cookie dough, whisk together flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, and salt in a medium bowl.
4. In a separate large bowl, cream together the butter, oil, 1 cup granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin puree, egg, and vanilla extract until smooth.
5. Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix the dough.
6. To form the cookies, take a tablespoon of the dough and flatten it slightly in your hand. Add about 1 teaspoon of the chilled cream cheese mixture in the center, then top it with another small piece of dough. Roll it into a ball, ensuring the cream cheese is sealed inside.
7. Mix the ¼ cup of granulated sugar and 1 tsp of cinnamon in a small bowl. Roll each cookie ball in the cinnamon-sugar mixture until coated.
8. Place the cookies on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes or until the edges are set and lightly golden. The centers will still look soft, but they will firm up as the cookies cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The Final Taste of Fall

There’s something magical about the combination of warm spices, creamy cheesecake, and the slight tang of pumpkin in every bite of these Pumpkin Cheesecake Snickerdoodles. The crunchy sugar coating on the outside gives way to a soft and chewy cookie, while the surprise cheesecake center offers a delightful contrast in texture and flavor. Each bite brings a little piece of fall to your mouth, making this the ultimate Ohio-inspired dessert for the season.

Serve these cookies with a mug of hot cider or a pumpkin spice latte, and they’ll quickly become a beloved part of your autumn traditions in Ohio. Whether you're baking for family, friends, or just yourself, this dessert brings the comforting warmth of fall into every bite.

Pumpkin Cheesecake Snickerdoodles Recipe | The Recipe Critic

Pumpkin Cheesecake Snickerdoodles - Kirbie's Cravings (kirbiecravings.com)