Pumpkin Cheesecake Snickerdoodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft pumpkin cheesecake-filled snickerdoodles with warm spices. A twist on the classic cookie with tangy cream cheese and fall flavors. Perfect for dessert or a sweet treat at gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 1 cup unsalted butter, (at room temperature)
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, (softened)
- 1/4 cup granulated sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- dash allspice
At a glance
PER SERVING · TIME 102M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 12m
- Sodium
- 88mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 25mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.