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–+ servings
Chocolate Coffee Delight

Chocolate Coffee Delight

Bake Pumpkin Cheesecake Snickerdoodles: a soft, spiced cookie with a creamy filling. Fall dessert recipe perfect for Thanksgiving. Try this Chocolate Coffee Delight too.
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Prep Time 20 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 cups unsalted butter softened
  • 1 cups granulated sugar
  • 1 large egg
  • 1/3 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 4 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Wire cooling rack
  • Small cookie scoop or teaspoon

Method
 

  1. Beat the cream cheese, powdered sugar, and vanilla until smooth; scoop into balls and freeze for 30 minutes.
  2. Cream the butter and sugar in a large bowl until light and fluffy; then mix in the egg, pumpkin puree, and vanilla.
  3. In another bowl, whisk the dry ingredients together; gradually add to the wet ingredients until just combined.
  4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Flatten a tablespoon of cookie dough in your palm, place a frozen cheesecake ball in the center, and wrap the dough around it, sealing it well.
  6. Roll each filled ball in the cinnamon-sugar mixture and place on the prepared baking sheet.
  7. Bake for 10-12 minutes until edges are set and centers are soft; let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 40mgFiber: 0.5gSugar: 7gVitamin A: 160IUCalcium: 30mgIron: 0.5mg

Notes

For a gluten-free option, use gluten-free all-purpose flour.
For a dairy-free version, swap in vegan butter and dairy-free cream cheese.
Tried this recipe?Let us know how it was!