Chef McCloud's Pumpkin Bacon Cheesecake Snickerdoodle Recipe

Pumpkin Bacon Cheesecake Snickerdoodles. Do we really need to say more? Try this absolutely delicious recipe at home! Trust us. You're welcome.


Pumpkin Bacon Cheesecake Snickerdoodles



  • 3 3/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp freshly-ground ground nutmeg
  • 1/2 cup of unsalted butter, at room temperature
  • 1/2 cup bacon fat
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 4 oz. of chopped crisp bacon bits
  • 1 large egg
  • 2 tsp. vanilla extract


  • 8 oz. of cream cheese, softened
  • 1/4 cup sugar
  • 2 tsp. vanilla extract


  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp. ground ginger
  • Dash of allspice


In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

In a Kitchenaide mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy - about 2-3 minutes.

Blend in pumpkin puree, bacon fat, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Fold in bacon bits. Cover and chill dough for an hour.

To make the cream cheese filling, blend cream cheese, sugar, and vanilla together. Chill for an hour.

Preheat oven to 350 degrees and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter - flatten it like a pancake, take a teaspoon of the cream cheese filling and place it in the center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together, sealing in the cream cheese filling, and roll into a ball. Roll the cookie ball into the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

Bake the cookies for 10-15 minutes, or until the tops start to crack. Let cool on baking sheet for 5 minutes and transfer to a wire rack. Enjoy!


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