Cheesecake Stuffed Pumpkin Butter Pecan Snickerdoodles
My cookies have long names, huh? I can’t help it, I feel like I am leaving out important descriptive details if I keep them short. Glorious things are gloriously titled and I will give these cookies credit where credit is due because they are A.W.E.S.O.M.E.
It’s officially Fall, ya’ll. Pumpkin flavored everything is taking over, the grocery stores are full of candy corn colored cakes and floral arrangements and most Southern California girls are rocking their leggings (or short shorts) with Uggs…even though it’s 75° outside. For me, it’s the start of my favorite months of the year. October, November and December are just…lovely. The weather, the food, the family gatherings, I feel like the excitement for this time of year is palpable for everyone and well, I like that. I like to think that small things like the smell of piles of leaves, the taste of a Pumpkin Spice Latte and the feel of a chunky knit sweater are sometimes enough to help you accomplish or conquer whatever is going on in your life. There are days when getting out of bed in the morning is the last thing you want to do, when the work in front of you might as well be a ton of bricks on your shoulders, when your personal guilt about not being enough and doing enough for everyone else keeps you from realizing how amazing you are and how many things you do right. It’s in these moments that I am ever so thankful for all of the “little things.”
These cookies definitely count as one of those “little things.” A fluffy pumpkin butter pecan snickerdoodle cookie, stuffed with soft cheesecake and rolled in two different sugars. Honey, what are you waitin’ for? Get the mixer and the measuring cups and let’s get to work!
Here is our cookie cast for this go around. We will get to the cheesecake filling ingredients after the jump. I love saying that, it makes me feel really cool. Indulge me, mmmkay?
You do not have to preheat your oven just yet so start by bringing your butter to room temperature. A quick note about that; this does NOT mean melt your butter until it’s soggy. You can easily bring your butter to room temperature by cutting it up and letting it sit out for about 15 minutes. Or, if you have zero patience like myself, you can put it on a plate and stick it in the microwave for anywhere from 7-15 seconds depending on your microwave. You should be able to make a slight thumb indentation in your butter, that’s how you know you’re ready!
Moving on…. add the butter, sugar and dark brown sugar to your mixer and beat with the paddle attachment until fluffy, about 2 minutes
Beat that until combined, then add your dry ingredients: flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice.
Now, chop up your Pecans. Measure 1C of Pecans and if they are whole, use your chopping knife and cut them into medium size chunks. You can also buy Pecans already chopped, which is super fantastic. You need 1C either way. Add them into your dough and mix on low until well incorporated.
Now comes the hard part. Throw some foil over the bowl and refrigerate the dough for about 1 hour. I know! I know! It’s just absolutely ridiculous this waiting nonsense, but, it’s worth it and in the end it makes stuffing them easier.
While the dough is chillin’ (see what I did there?), we will make the cheesecake filling.
Add all of it to your mixing bowl. I realize your stand mixing bowl is now in the fridge so you can use a hand mixer for this, do not fret.
Mix on medium until combined and then bump it up to high for a minute or so, until you achieve that creamy cheesecake texture. Put some foil over this bowl and, you guessed it, put it in the fridge.
After an hour, pull both out and let’s get to work.
Preheat your oven to 350°.
Fold the dough around the cheesecake filling until it’s not peeking out anywhere.
Roll the dough into a ball and dip the top in a bowl of sugar. Now, you have a few choices here. I love the size, texture and taste (kind of molasses) of Turbinado sugar. It adds a nice crunch! It looks like this:
I rolled half my batch in turbinado sugar, and then decided that I liked the look of regular sugar with a sprinkle of turbinado. So, I dipped the top of my dough balls in regular sugar then flattened it a bit with my palm and sprinkled some turbinado sugar on top of the flattened cookie. The color, the texture and the taste make this a really unique and beautiful addition to the butter pecan-ness of this cookie.
Next, bake them on a piece of parchment paper or a Silpat mat for 15-16 minutes. They don’t change into a golden color or anything but the edges will be firm to the touch with the center remaining a bit softer. Let them sit on the pan for 5 minutes before transferring to a wire rack to cool.
This recipe made 16, 4oz. cookies.
Thanks for stopping by and please leave a comment if you are so inclined I love hearing back from those who have tried the recipes or even if you have questions! Have a magnificent Friday and don’t forget to print the recipe!
- 1C Unsalted Butter
- 1C Sugar
- 1/2C Dark Brown Sugar
- 1 Egg
- 2t Vanilla Extract (Pure is best!)
- 3/4C Pure Pumpkin Puree
- 4T (1/4C) Pumpkin Pie Coffee Creamer
- 3 3/4C All Purpose Flour
- 1 1/2t Baking Powder
- 1/2t Salt
- 1/2t Cinnamon
- 1/4t Ground Nutmeg
- Dash of Pumpkin Pie Spice
- 8oz. Cream Cheese
- 2t Vanilla Extract
- 1/4C Sugar
- In your stand mixer, beat together the butter and sugars until light and fluffy, about 2 minutes.
- Add the egg, vanilla, pumpkin puree and pumpkin coffee creamer. Mix on medium until incorporated.
- Add the remaining dry ingredients: flour, baking powder,salt, cinnamon, nutmeg and pumpkin pie spice. Mix on medium-medium high until well incorporated.
- Chop up Pecans and add to the dough. Mix on low until well combined.
- Place foil over the bowl and refrigerate for 1 hour.
- Start the cheesecake filling.
- Place cream cheese, sugar and vanilla in a bowl and mix on medium/medium-high until well combined and that cheesecake creaminess is achieved.
- Place foil over this bowl and refrigerate for one hour.
- After one hour, preheat your oven to 350°.
- Remove dough and filling from fridge and scoop desired size cookie dough into palm.
- Press the dough flat and place 1t of the cheesecake filling in the center of the flattened dough.
- Wrap the sides up and over the filling and roll it into a ball.
- Dip the top of the cookie in regular sugar, place on parchment paper or a Silpat mat and press top flat using the palm of your hand. Sprinkle some Turbinado sugar on top for texture if you'd like.
- Place the cookie sheet in the oven and bake for 15-16 minutes.
- Let the cookies firm up on the baking sheet for 5 minutes after they are removed from the oven.
- Transfer them to a rack to cool completely.