By catrina current
Brown Butter Snickerdoodle Cheesecake Cookies
Soft pumpkin snickerdoodle cookies stuffed with frozen cheesecake filling, rolled in cinnamon sugar, then baked until puffed and tender with crisp, spiced edges.
Updated at: Tue, 25 Aug 2026 14:02:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories446.5 kcal (22%)
Total Fat24.2 g (35%)
Carbs54.7 g (21%)
Sugars36.6 g (41%)
Protein3.9 g (8%)
Sodium258.8 mg (13%)
Fiber1.3 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Cheesecake Filling
4 ozcream cheese
softened
3 Tbspsugar
½ tspvanilla
2 Tbspheavy cream
or sour cream, optional
½ cupdark brown sugar
½ cupgranulated sugar
1 cupbutter
browned, cooled, salted or unsalted
2egg yolks
2 tspvanilla
⅔ cuppumpkin puree
squeeze it dry between paper towels, it should feel like play dough!)
1 ⅔ cupall-purpose flour
1 ½ tsppumpkin spice
1 tspbaking soda
1 tspcream of tartar
½ tspsalt
Cinnamon Sugar
for rolling
⅓ cupgranulated sugar
1 tspcinnamon
Instructions
Step 1
Cheesecake filling: Mix the cream cheese, sugar, vanilla, and heavy cream (or sour cream) until smooth.
Step 2
On a plate lined with parchment paper, divide the cream cheese mixture into 10 tablespoon-sized dollops.
Step 3
Place in the freezer while making the cookie dough.
Step 4
Pumpkin snickerdoodles: Prepare the cookie dough with the listed ingredients. Chill the cookie dough for 10 minutes.
Step 5
Cinnamon sugar: Mix the granulated sugar and cinnamon for rolling.
Step 6
Bake 6 cookies at a time at 350°F (177°C) for 10–12 minutes.
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