Pumpkin Cheesecake Snickerdoodles

Imagine biting into a soft, pillowy cookie with warm cinnamon spice, creamy cheesecake filling, and the comforting flavor of pumpkin all in one delicious bite. These Pumpkin Cheesecake Snickerdoodles are the ultimate fall treat that combines three beloved desserts into one irresistible creation. The aromatic blend of pumpkin pie spices, tangy cream cheese, and the classic cinnamon-sugar coating creates a cookie that’s impossible to resist. You’ll learn how to create these showstopping cookies that will have everyone begging for the recipe at your next gathering.

Why You’ll Love This Recipe

These Pumpkin Cheesecake Snickerdoodles are about to become your new favorite fall baking project for so many reasons. First, the contrast between the soft, pumpkin-spiced cookie exterior and the creamy cheesecake filling creates a texture experience that’s simply divine. Each bite starts with a slight crunch from the cinnamon-sugar coating before melting into pillowy, spiced perfection.

Beyond the incredible taste, these cookies are surprisingly straightforward to make. The dough comes together quickly, and while the filling adds an extra step, the process is simple enough for bakers of all skill levels. The vibrant orange hue from the pumpkin puree also makes these cookies visually stunning—perfect for holiday cookie platters or fall gatherings.

Best of all, these cookies capture the essence of autumn in every bite. The warm spices, pumpkin flavor, and comforting sweetness create a treat that pairs perfectly with a cup of coffee or tea on a crisp fall afternoon.

Ingredients

For the Cheesecake Filling:

• 8 oz (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract

For the Pumpkin Cookie Dough:

• 3 cups (375g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 3/4 cup (185g) pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tsp vanilla extract

For the Coating:

• 1/3 cup (67g) granulated sugar
• 1 1/2 tsp ground cinnamon

The pumpkin puree adds authentic fall flavor and moisture to these Pumpkin Cheesecake Snickerdoodles, while the cream cheese creates a tangy, creamy center that balances the sweetness perfectly.

Pro Tips

Creating perfect Pumpkin Cheesecake Snickerdoodles requires attention to a few key techniques that will elevate your cookies from good to extraordinary:

First, don’t skip chilling both the cheesecake filling and the cookie dough. The filling needs to firm up so you can easily handle it, while the pumpkin cookie dough needs time to hydrate and firm up. Pumpkin adds significant moisture, and without proper chilling, your cookies will spread too much during baking. For best results, chill the filling for at least 2 hours and the dough for at least 1 hour.

Second, use a cookie scoop for consistent sizing. This ensures even baking and helps when you’re assembling the cookies with the filling inside. When wrapping the dough around the filling, make sure to completely seal the edges to prevent any cheesecake from leaking during baking.

Lastly, watch your baking time carefully. These cookies should be slightly underbaked when you remove them from the oven as they’ll continue cooking on the hot baking sheet. Look for edges that are set but centers that still appear soft. This ensures your Pumpkin Cheesecake Snickerdoodles maintain their soft, chewy texture even after cooling.

Instructions

Step 1

Begin by preparing the cheesecake filling. In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Line a small baking sheet with parchment paper and drop 12-14 teaspoon-sized scoops of the mixture onto the sheet. Freeze for at least 1-2 hours until firm.

Step 2

While the filling chills, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl. This spice blend gives your Pumpkin Cheesecake Snickerdoodles that authentic fall flavor that everyone loves.

Step 3

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined. The mixture might look slightly curdled, but don’t worry—that’s normal when working with pumpkin!

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don’t overmix, or your cookies might become tough. Cover the dough and refrigerate for at least 1 hour or up to overnight.

Step 5

When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix the coating ingredients—sugar and cinnamon—in a small bowl.

Step 6

Scoop about 2 tablespoons of chilled cookie dough and flatten it in your palm. Place a frozen cream cheese ball in the center, then fold the dough around it, completely sealing the filling inside. Roll the cookie into a ball, then coat it in the cinnamon-sugar mixture.

Step 7

Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the bottom of a glass. Bake for 12-14 minutes until the edges are set but the centers still look soft. Allow the Pumpkin Cheesecake Snickerdoodles to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

These Pumpkin Cheesecake Snickerdoodles are already incredible, but you can easily customize them to suit different preferences or dietary needs.

For a white chocolate version, try adding 1/2 cup of white chocolate chips to the cookie dough. The creamy sweetness of white chocolate complements the pumpkin and spices beautifully. Alternatively, drizzle melted white chocolate over the cooled cookies for an elegant finishing touch.

For a gluten-free adaptation, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that your spices and other ingredients are certified gluten-free as well. The texture might be slightly different, but the flavors will remain delicious.

For a vegan version, replace the cream cheese with dairy-free cream cheese, use a flax egg instead of the regular egg, and substitute plant-based butter for the dairy butter. The cookies will still have that wonderful pumpkin-spice flavor with a creamy center.

Storage and Serving

Your Pumpkin Cheesecake Snickerdoodles will stay fresh in an airtight container at room temperature for up to 2 days. However, because of the cream cheese filling, it’s best to refrigerate them after that. When refrigerated, they’ll keep well for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.

These cookies also freeze beautifully! Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

For an extra-special dessert, serve these cookies slightly warmed with a scoop of vanilla ice cream on the side. The contrast between the warm, spiced cookie and cold ice cream is phenomenal. They also pair wonderfully with a cup of hot apple cider, coffee, or chai tea for an afternoon treat that celebrates the flavors of fall.

FAQs

Can I make the dough ahead of time?
Absolutely! The cookie dough can be refrigerated for up to 3 days before baking. You can also freeze the assembled unbaked cookies (with filling) for up to 1 month. Just add 1-2 minutes to the baking time when cooking from frozen.

Why did my cookies spread too much?
This typically happens if the dough wasn’t chilled enough. Pumpkin adds a lot of moisture, so ensuring the dough is properly chilled is crucial for these Pumpkin Cheesecake Snickerdoodles.

Can I use pumpkin pie filling instead of pumpkin puree?
No, these require plain pumpkin puree. Pumpkin pie filling already contains sweeteners and spices that would throw off the balance of flavors in this recipe.

My cream cheese filling leaked out during baking. What went wrong?
Make sure your cream cheese filling is thoroughly frozen before assembling the cookies, and that you’ve completely sealed the dough around the filling with no cracks or thin spots.

How do I know when the cookies are done?
The edges should be set but the centers should still look slightly underdone when you take them out of the oven. They’ll continue to cook on the hot baking sheet and will set up as they cool.

Conclusion

These Pumpkin Cheesecake Snickerdoodles are comfort food at its finest — a perfect marriage of fall flavors wrapped in a soft, cinnamon-sugar coated package. They’re the kind of cookies that make your house smell like autumn and create those special moments of joy when someone takes their first bite and their eyes light up with delight. Whether you’re baking them for a holiday gathering, a weekend treat, or just because you’re craving something special, these cookies deliver on both flavor and wow factor. With their creamy centers and warm spices, they’re sure to become a seasonal favorite you’ll return to year after year.

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