Pumpkin Cheesecake Snickerdoodles

I have seen pumpkin snickerdoodles everywhere right now and I have been dying to make them.  I love anything that has to do with pumpkin.  But then I stumbled upon pumpkin snickerdoodles stuffed with cream cheese.  Life doesn’t get much better than that!

pumpkincheesecakeIt has been cooling down here in Utah and it has been pretty rainy here the last couple of days. Taking pictures of the food can be quite frustrating on rainy days. I had just baked this delicious batch of cookies.  The smell of spices and pumpkin filled my house. I immediately had to try one. It baked so perfectly and as soon as I bit into it, the soft cream cheese layer was inside. Seriously my mind was blowing into a million pieces.


I had to try to get the best picture that I could given the circumstances.  I had to turn on the kitchen light to stage the food. But I knew I had to take a picture of them because they wouldn’t last a day.  I was right.  They were gone within an hour.  I gave some away to the neighbors, my boys ate some after school, and I had one…. or two…  or I lost count. :)

4.8 from 16 reviews
Pumpkin Cheesecake Snickerdoodles
Prep time: 
Cook time: 
Total time: 
Serves: 24
Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground 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 tsp. vanilla extract
  • Filling Ingredients:
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • Cinnamon-sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice
  1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
  5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
  6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in 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 and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
  7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Recipe Source Bakeaholic Mama


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  1. jen says

    In process of making these-question:in the ingredients for the cream cheese filling it just says 1/4c sugar, wherreas the other 2 parts call for granulated sugar.is it meant to be confectioners/powdered sugar?

  2. says

    Me and my girlfriends made these this weekend for our dessert club!! They are sooooo good. It was nice having an assembly line to “build” the cookies! Worked perfect. They were a hit. Thanks for sharing! :)

  3. Andrea says

    I made these cookies today and doubled the recipe so I could take half to class w me and keep the other half for my family. Every last cookie I took to class got devoured! And my family cannot get enough of them! They are amazing!

  4. Susan says

    These look delicious. Do you have to refrigerate them if you have leftovers (only 2 of us) and can they be shipped in vacuumed bags to ship to Alaska for family.

  5. Cyn says

    OMG, I just tried Pepperidge Farms Pumpkin Cheesecake cookies this past weekend and was looking for a recipe very similar and I think I just found it. These beauties look amazing and I cannot wait to try them out this weekend.

  6. micaela says

    I am currently making these cookies .. is the dough supposed to be of a sticky consistency before putting it into the fridge, or should I add more flour ?

    • Alyssa says

      Yes it will be sticky because of the pumpkin. Putting them in the fridge should make them harden up and easier to work with. :)

  7. KatyBean says

    Can I store these in an airtight container or do they have to be refrigerated because of the filling? They are amazing, by the way. I just made some and they’re half gone :)

  8. says

    I made these for the first time today and they are delicious. I didn’t put enough cheesecake filling in though so you got the cheesecake flavor but not the visual. I’ll do better next time! They were delicious though and I think they’d be yummy even without the filling!

  9. Kirsten says

    I just tried to make these as a half batch.when I pulled them out of the fridge they were very sticky pretty much impossible to work with. I tried adding some flour and refrigerating them for a little longer but they remained very sticky and very difficult to make flat without them sticking to my hands or any surface. I don’t know what I could have done differently as I follow the directions and the ingredients and the only difference I made was cutting everything in half. Do you have any suggestions? I really want to make these for the holidays.

    thank you in advance!

    • Alyssa says

      Hmmmm sorry about that. Mine were still pretty sticky too and I am assuming it is because of the pumpkin. I just worked with a little flour in my hand to flatten them out and they did turn out amazing!

      • Marisa Fox says

        I have always found Snickerdoodle dough sticky & difficult to work with…but definitely worth it in the end!

  10. Joslyn says

    Could this dough be frozen do you think, maybe in balls, then just make the filling when you’re ready to make them? I’d like to make these for thanksgiving but it’s gonna be busy that day. Maybe they could be frozen with the filling.? That would make things even easier. I don’t do a ton of baking so I don’t know much about what you can and can’t freeze.

  11. Alyssa says

    So I made these this weekend and they taste more like a biscotti and were not gooey and creamy like yours – what did I do wrong!?! I put what I thought was a lot of cream cheese into them and they made HUGE cookies and all the cream cheese was gone – where did it go once it was cooked? My only thought is maybe I cooked them too long? I’m not sure so any pointers would be appreciated. And how do you stuff these? I tried doing it like you said by making two flat cookies, spreading the cream cheese and sticking the edges together, but that really didn’t work well… I want mine to look like yours – help! They do taste good even as a thicker biscotti type cookie and my co-workers loved them with coffee!

    • Alyssa says

      I’m sorry that they didn’t turn out! They are amazing. If they were really gooey and basically eating the cream cheese… Your batter was probably too thin. I would had added a little more flour. I’m glad they still liked them though!

  12. Sarah says

    I just made this recipe, and they are unbelievable!!! Absolutely delicious even if they were a wee bit messy to assemble :-)

  13. Scolestime says

    I’m making these right now and they smell so great! Definitely time consuming so make sure to set some time aside for these. Made the dough & filling last night exactly as stated, chilled over night in fridge & the dough was great to work with. Made 1st one w/ flour on my hand but the sugar coating would not stick too well so tried the next one w/o four on my hands & was just fine to work with & sugar coating stuck well, Had a hard time constructing them so they look more like 2 cookies on top of each other, seam was not well concealed. Tired some as white chocolate chip cookies & others as cut out sugar cookie they turned out well too. I did use Splenda instead of sugar throughout the recipe. Just took out the 1st batch, cookie is more cakey than cookie. Could it have been the sugar substitute? But still yummy but I’ll try sugar next time. Wish mine would look a great as you picture!!

  14. ashley says

    I was kind of dissapointed. But mostly because I wasn’t expectin a cake like like consistancy. Also it was very time consuming. Almost 2 hours to put the cookies together to bake them , not including the prep time of making the batter and chilling it. I really liked the consept of the cooking and they were ok as far as taste but I don’t know if it was worth all the work.

  15. Maggie says

    Holy moly batman. These were amazing! These were the first cookies that I made since we moved into our new home in June and will totally round out the holidays. It was my test batch before deciding to include it in my Thanksgiving menu…success! Yes the dough was very sticky so I treated it like a pie crust and flowered as I formed into a disk, after putting in the filling, I pressed the corners and used a pumpkin cookie cutter to cut through both disks (which seemed to help seal as well), then instead of rolling in the sugar mixture, I just flipped (gently) to coat and placed on cookie sheet. I used a soft touch with the palm of my hand to flatten slightly. They look so pretty and of course yummy. Thanks for this recipe.

  16. Nicole Owens says

    I made these tonight. So good. I was afraid to over fill them. Big mistake. I realized I could put more in them about half way through. The ones with more filling are much better. I also topped some with butterscotch chips… soooo yummy!

  17. lynne says

    ok, I JUST got done making a batch of these beauties… I personally would file this under “the most frustrating cookies you will ever love”.

    i’m no greenhorn when it comes to baking, but these really tested my patience.
    The stickiness of the dough is what tripped me up. I’m not sure if more flour need to go in or what. I’d flour my hands lightly to try and get my “pancakes, but then ran into occasions where the dough wouldn’t stick to itself and allow for rolling, also causing the sugar dip to not “adhere”.
    And if I did get the pancaking right, i’d run into thin spots causing rips. And it’s not like you can unroll or re-roll, not with that gooey delicious cream-cheese filler. So then i’d tease a tiny wad of dough from the bowl and “patch” it up.
    I was about ready to let the hockey-temper get the best of me and chuck it all out midway through the first pan, but I LOVE baking, and I love dabbling into the unknown, so I stuck with it, found my zen and “wallah”!
    mine look NOTHING like the pics, LOL; sone look “normal”, some are Hulk-sized and ithers are so petie, I question whether I remembered the filling..

    victory is delicious.

  18. Mac says

    They were quite nice, however mine did not have an overtly pumpkin flavor or orange color. Maybe my organic pumpkin choice yields a milder cookie? I also made a batch as directed sans the cheesecake filling – they came out great at same heat and time as the filled variety. Left them at room temperature for 24 hrs (forgot about the cream cheese filling) and did not make anyone ill. Have since refrigerated and frozen the rest. Thank you for this fun recipe, my family and I really enjoyed them!

  19. Geri says

    I seldom comment but these are wonderful and most of all your website and how you write your recipes with such precision is so amazing!! I just love how you add each little detail so nobody has to guess what to do if they are confused. Thank you!

  20. Len says

    For those having a problem with the dough being sticky, I use a little bit of powdered sugar rather than flour on my hands which could make for a drier product

  21. Dana says

    I made these, and although the dough was sticky, it was still workable without flour. You need to refrigerate the dough between baking batches, so it is easier to work with. They are really good, and the only thing I would do differently is make more filling next time.

  22. Karla says

    Just finished making these cookies and had one with my pumpkin spice coffee. Very tasty … I made the dough and cream cheese mixture last night. Didn’t have any problems with stickiness until the last few, and then I just dusted my hands with powder sugar. By second batch I had it down pat. I flattened the first one and then kind of folded a bit, scooped a generous amount of filling. The topping cookie I flattened and it was a bit thinner than bottom, placed that on top of the semi- folded bottom one and it was very easy to seal. Rolled around the cookie in my hand on edge to seal. Placed in sugar and kind of flattened a bit more in sugar. Will make again for sure.

  23. Ashlee says

    These were awesome! Tender, soft, not dry, with some cheesecake surprise in the middle. New favorite! (Made them twice in 1.5 weeks).

  24. Lynn says

    I attempted to make these and my dough came out very sticky.. then when baked, the color was off from yours. did i do something wrong?


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