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. 🙂

4.3 from 51 reviews
Pumpkin Cheesecake Snickerdoodles
Prep time
Cook time
Total time
Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.
Serves: 24
  • 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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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. They’re stunning! Wow, I can see why these didn’t last a day! Pinned!

  2. You’ve just combined everything that I love into one glorious cookie!

  3. These look delicious! They wouldn’t last a day in this house, either.

  4. Yeah – totally dying over these! They would be VERY dangerous in my house!

  5. I am in love with these cookies! All of those amazing flavors in one. These cookies would NOT last very long for me either!

  6. Yum! These look awesome (and the picture is fabulous! Pinning!

  7. Oh my those look so yummy!! Them and a cup of coffee would make my day.

  8. 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?

    • I made with regular sugar and they turned out pretty good. Which did you end up using?

    • I would use confectioner next time. I used granulated and it was not thick enough, still delicious but the filling was absorbed a little too much by the cookie

      • i have a hard time rolling the dough. Hw did you do it

        • I did the measurements written and the cookies were HUGE! Only 8 of them fit on a sheet so I think I’m gonna halve it when these come out of the oven cause the ones in the picture look more normal-sized. Lol

          • Yes, they are huge! Not necessarily a bad thing, though. LOL I hard a hard time rolling them, too. I added a bit more flour because my dough seemed awfully wet. It was still difficult to roll (gooey and sticking to my hands), but I just kept a dollop of margarine next to me and coated my hands before each scoop. That worked well.

  9. Oh wow!! These look decadent!! I’m making them STAT 🙂

  10. Totally going to have to try these! They look delish!

  11. 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! 🙂

  12. oh my GOODNESS! The combo of pumpkin and cream cheese makes me weak in the knees…. <3

  13. yum, yum, yum, yum. Need I say more!

  14. OK!!! These look like about the most delicious cookie ever. So I think I’ll make them tomorrow and then send all but about 4 to work with my hubby so I don’t eat way too many. 🙂

  15. Ooooh, these sound like a MUST try. Thanks.

  16. 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!

  17. These look awesome! Pinning for later. 🙂

  18. Incredible!! YUMMY!

  19. 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.

    • They might not be able to be shipped because the cream cheese makes the cookies soften after a day or so. 🙂

  20. 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.

  21. I love how you stuffed these, I’ve never done it this way but love trying new ways! Such a great idea!

  22. 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 ?

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

      • Taste great, assembly is terrible. Too, too sticky to work with and after 1 pan I was ready to throw it all away. That’s when I came back to look at the sight for suggestions and all I found was looks yummy and these would be great. Did anybody actually make the darn things? I can’t stand when people comment on how great and yummy these would be, but never actually make the cookies. I can’t be the only one to have had issues with it sticking all over my hands and having a mess. After finding nothing here to help me, I thought I would try to just at least use the cookie dough and try to get it to roll for snickerdoodles without filling.

        • I have had some people comment and say that they used a little flour on their hands so that it isn’t quite so sticky. But they have been turning out great for others.

        • Mine turned out sticky as well but I found that when it cools in the fridge it does get better. I used powdered sugar on my hand to keep it from sticking to me and just added a bit more to my hands after each cookie I rolled out and that worked great. The warmer the dough and the more you work with it the stickier it gets; so after the first batch I put the dough and filling back in the fridge for awhile to let it re-harden.

        • I agree. These were a lot of work, pretty messy, and the end result was very cake-like and heavy. Not a good cookie. I’ll stick with my regular snicker doodles and my cream cheese stuffed pumpkin cupcakes.

        • Melissa says:

          I had the same problem today…just got done making them! I, in no way, could make the pancakes described. They were just sticky globs…and that was with the first cookie. I ended up making 5 GIANT ones with the cream cheese in the middle and experimented with different ways to do the rest. I didn’t come up with anything good, so I was hoping to find a way to decrease the stickiness as I prepare them…more flour maybe? Make it like a sugar cookie consistency?

          • The consistency will be more on the sticky side because you are working with pumpkin. But not overly sticky that you can’t work with them. I also made these with caramel and they turned out fantastic. This is one of my favorite recipes.

        • Spray oil on your finger tips, so it won’t be as difficult to work with

        • I had a sticky mess also. I don’t know what I did wrong but the cream cheese filling just absorbed into the cookie dough. I was expecting it to ooze out of the middle when you bit into them. Wondering what I did wrong?

          • It’s meant to be sticky, you did nothing wrong. I just made these yesterday, and I got slightly frustrated, but I powered through it and they turned out wonderful. I ended up using a few spoons to help contain the mess. You can try some oil spray on your hands or using some flour on your hands. 🙂

        • Sandra Hammer says:

          You want to work quickly with the dough as soon as you take it out of the refrigerator I found when i first started it was easy to work with but after it started to get warm it became pretty messy. Luckily you can just pop the dough back in the refrigerator to stiffen it up a bit when that happens!

        • they stuck all over me too! so, I sprayed my hands with a touch of Pam and it worked great! no sticking! did have to reapply a couple of times. I also found the amount of dough quite large. I stopped measuring and just went with instinct.

      • I found them sticky to work with as well. I suggest adding just a tad more flour to the batter, powdered sugar to the filling and freezing both for at least half the time (half hour fridge/half hour freezer) and that should work. My biggest complaint is I can’t taste the filling in the cookie 🙁

        • I happened to have wax paper at home, so after I rolled them into a ball, I would just use the wax paper to flatten them out. Helped a ton. Stuck the batter back in fridge after I put the cookies into the oven. Not sure if I did something wrong with cream cheese filling though, because it’s not as gooey and lush like in the picture 🙁

  23. 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 🙂

  24. Could i refrigerate the ingredients overnight? And make them in the morning?

  25. 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!

    • Same here. These cookies are delicious but I didn’t get the big visual on the cream cheese in the middle. I’ll try a 2nd batch soon. Also, mine were sticky too. The refrigeration helps a lot and between batches I refrigerated cream cheese and cookie batter. Also, I added flour to both hands and the spoons, so it helped a lot. Mine were huge, but still a very tasty cookie! Love them.

  26. As if snickerdoodles aren’t tasty enough on their own, you go and add pumpkin and cheesecake?! These won’t last an hour in my house! 🙂

  27. brittany vaghan says:

    im am so trying these !!! they look amazing ..

  28. Hi!
    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!

    • 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!

    • Same. After the first few, I started pressing them onto parchment paper, which helped a little; I scooped them off with spatula.

    • Add a little more flour to your batch next time and a little powdered sugar to the filling then refridgerate half the time and freeze the second half and you should be fine.

  29. 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.

  30. 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!

    • 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!

    • Don’t spread cream cheese. Just leave it as a dollop off spoon. I made these today they are big, but good. I didn’t find the cookie batter that sticky after refrigerated. Next time I plan to roll all of dough (1 Tbsp each) to make sure I have even number. Flatten half, put a dollop of cream cheese on all, flatten other half 1 at a time put on top of other half with fill on it, pinch edges really well toss in sugar mix & put back on cookie sheet. I did this with last pan this time, and I put them on cookie sheet as I did this. Yes is time consuming, definitely one I would also work get help with.

  31. I just made this recipe, and they are unbelievable!!! Absolutely delicious even if they were a wee bit messy to assemble 🙂

  32. Can you let these chill overnight? Or will the dough become too tough?

  33. 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!!

  34. Can i use fresh ginger?

  35. 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.

    • I had a similar outcome in that the cookies were more Casey and a bit dry (not like snickerdoodles) and were quite large. I would love ideas about how to do better!

  36. 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.

  37. 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!

  38. Mmm.. I’m bringing this recipe to my culinary teacher so we can bake them on Thursday! 🙂 Thank you!

  39. 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.

    • I was to say Thank you for post this.
      As far as the way it’s written. I have to say. I wish you had written into the prep time the chill time. Also if you moved step 3 to step one. I found that the simplest part was the filling. Knock that out refrige it and move on the the cookie.

      Now there was a comment Lynne who hit the nail of the head. These cookies tested my patience and I’m a pretty seasoned baker. With culinary school coming soon. But ultimately I think they were good. I made there for my best friends bday so we’ll see. I am glad I stuck to it though.

  40. John Leahy says:

    These look heavenly. I pinned thusly: http://www.pinterest.com/pin/337840409518566199/

  41. 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!

  42. Do you think these would taste okay without the cream cheese filling?

    • Yeah I think they would still be great!

      • I made these today but not feeling the best I was not up to the challenge of the cream cheese center. I have made pumpkins cookies in the past, however, with this recipe mine did not turn out as orange aka pumpkin color or taste much like pumpkin at all. Kind of like a plain cookie with the snickerdoodle coating. Really disappointed, as I love pumpkin recipes.

  43. 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!

  44. 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

  45. I just stumbled upon this recipe and your site today – let me just say these look amazing – love using pumpkin!

  46. How many cookies does this recipe make? Because I know it says 24 servings but is that 1 cookie for a serving?

  47. 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.

  48. Could these be kept in a tin overnight after baking? Must they be refrigerated?

  49. I found your Cheesecake Snickerdoodle recipe a while back and just now tried them. They are amazing! We loved them so much we shared your wonderful recipe on our website at http://www.wickedwomenbooksandmore.com/

    We look forward to trying and sharing more of your recipes!

  50. 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.

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

  52. 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?

  53. These look fantastic for a great Autumn cookie. Question on the method for stuffing the cookie: I make nutella stuffed choc cookies and for that I scoop tablespoons of chilled nutella directly onto parchment paper and then let them sit in the freezer overnight. Then the next day when I make the dough I grab the frozen nutella balls and roll them into about 1/4 cup of dough, each. Do you think this method would work well with these cookies? I’ve never tried to freeze dollops of cream cheese before, but it seems like it would be easier this way than pancaking to halves together and then trying to seal them? Curious if you think this would work, too!

    • Yes that would work and be amazing! I have heard of that method as well. Let me know if you try it and if it turns out for you! 🙂

      • I’m making your cookies today and will try the cream cheese ball like J says! I hope it works after reading everyone’s comments I am now very aware they will be sticky! I also love how you put the recipe and directions in order, I’m a greenhorn when it comes to the kitchen but I love trying. Your ingredence matched the directions and let me tell ya, it is awesome when trying to follow what’s next! Thanks for the help and I can’t wait to taste them and to see if Hubby loves them.

  54. I made these today and they came out incredible! They look just like your pictures and taste better than I could have even imagined! Thank you for sharing this recipe. It’s going to be my new go-to for this fall season 🙂

  55. If there’s no cream of tartar in the cookies, then, technically, they are not Snickerdoodles! Just sayin’!

  56. These are baking as I type and they smell amazing!!!! I’m not sure they’ll wait until cool enough before I devour them!!!!

  57. Just wondering if I should make adjustments for high altitude (around 3800) ? It’s usually add or reduce water & flour when I make other cookies.

  58. Just made these and they are the BOMB!!!! I put my dough in fridge over night and they were super easy to work with!! Thanks for this awesome recipe!!

  59. One thing confuses me about this recipe. “Pinch the edges together sealing in the cream cheese and roll into a ball.” Wouldn’t that mix all the filling with the dough?

  60. Loving my final batch. Early on used the King Arthur tablespoon scoop (4 teaspoons/#40) for the dough with a teaspoon of filling and the cookies were huge. Only 4 fit on a dinner plate. And 15 minutes wasn’t enough cooking time. Ran out of filling. Needed 1/2 of another batch of filling to finish. Changed to the King Arthur teaspoon scoop (1 3/4 teaspoons/#100) for both the dough and the filling. Still baked them longer than 15 minutes until golden. My color is also pale. Might add food coloring in the future to the wet ingredients of the dough. Couldn’t get the rolling technique, but luckily, the filling stayed in the cookie boundary, though it’s often not limited to the middle. I refrigerated a few hours, then a day for the last batch. No trouble with the dough dusting my hands with flour and keeping the dough refrigerated between batches. It wasn’t gooey enough to grab much of the sugar coating, so sprinkled sugar mix over after flattened. Only change to ingredients I made: KAF White Whole Wheat flour and subbed 1/2 t of Fiori di Sicilia for 1/2 t of the vanilla in the filling. LOVE Fiori di Sicilia in cream cheese. I think the effort matched the outcome.

  61. These look delish! I am not a novice to baking, but I think after reading all the comments about the stickiness, I might try making them as a filled bar cookie…? has anyone tried that?

  62. Will I still be able to make these cookies if I just have a normal mixer and not a kitchenaid? Or should I add that to the ingredient list?

  63. Prep time is not 30 minutes, because the dough has to chill for an hour, so the total time is not 42 minutes… Very misleading! Also, the dough is very sticky and almost impossible to work with! I am disappointed 🙁 However, I have not yet tried the final product… So we will see if these cookies were worth all of the time and effort! Glad it worked out for you 🙂

  64. Not a sweet cookie

  65. What do you mean by rolling into a ball After pinching sides together? Rolling 2 I’ll not ooze filling out?

  66. Jenn Trasatti says:

    Do you need to refrigerate these ?

  67. I just baked these for the first time today. While they are good, mine are very blonde in color and no where near the intense orange color in the photo. When I looked at the original source of the recipe (Bakeaholic Mama), her picture is more accurately the color that mine are. The ingredients are the same, however. I wish the photo had been more accurate, since I am taking these to an event where I really wanted them to scream pumpkin visually like the picture here does. I will also say that the pumpkin flavor is very faint. I may try again adding more pumpkin and just a little more flour. They are very cakey, so perhaps more flour would not even be needed. Overall good recipe, but needs a little bump in pumpkin flavor.

  68. I just made these cookies, and they are amazing! Family and friends can’t get enough of them, I can’t wait to bring some to the office tomorrow. Thanks for the recipe!

  69. Do not add extra flour because it’s sticky I ruined the whole batch! Tastes like flour cookies… Blah

  70. Every comment you didn’t answer is asking if they need to be refrigerated… How do you store the finished cookies? Thanks for your time answering. 😉

  71. How do you get the dough to not be so sticky? I chilled them over an hour and still couldn’t get them to flatten out without half the cookie dough sticking to my hand.

  72. I’ve had this recipe saved for a long time, finally made them today! I read through the comments beforehand so was anticipating having a hard time/the cookies not coming out… but it went fine and the turned out perfectly!

    -Work in small batches and keep both the cream cheese and the cookie dough in the fridge in between batches.
    – I used a tablespoon scoop for everything, scooped everything out into dollups (even the cream cheese) onto a parchment paper lined cookie sheet and refrigerated that before assembling.
    – I flattened a cold ball of cookie dough into a disc, placed a cream cheese ball on top, covered with a second cookie disc and pinched the sides together as the directions say. I had no problem with this while everything was cold. As soon as things warmed up it got really sticky and difficult- hence small batches.
    – When things were cold, I didn’t need to flour my hands so the sugar mixture stuck well.
    – These are cakey-er than regular snickerdoodles, but that’s to be anticipated with the pumpkin…. if you’ve ever made pumpkin cookies you know that it makes them light and cakey.

    Hope that helps someone, don’t be afraid of this recipe, these are my new absolute favorite autumn cookie!!

  73. I’ve always had bad luck with comes but this sounds wonderfully simple, definitely going to give it a try when I get my sugar pumpkins! !

  74. Sarah Mascorro says:

    Makin these tomorrow i cant wait yummmmmmmmmmm )O(

  75. Schane_dog says:

    Not worth the effort. 🙁

  76. I had high hopes for these cookies, especially after reading the reviews. After spending hours on these I wouldn’t make them again. Dough was sticky even after refrigerating for longer than recommended, first batch of cookies were huge and due to stickiness, I couldn’t seal the edges well. Expected big flavors and moist cookie – they were dry and didn’t pack much of a punch. Disappointed.

  77. Ok….here goes …what a pain to make these delicious cookies!! Very time consuming so if your in a hurry, don’t attempt these cookies. The only way I could remotely manage the dough was by wetting my hands with cold water. This was the only way it wouldn’t stick all over my hands. My cookies were huge and I can’t imagine how you get them to regular cookie size.
    Were they good? Yes. Will I ever make these again? Sorry, but no. It’s not worth the hassle.

  78. This recipe says 24 servings. Does that mean 24 cookies, or is there more than one cookie per serving?

  79. What a great recipe! Thanks for the inspiration. 🙂 I’m hoping to have time to noodle around with a vegan version!

  80. Gina Renee' says:

    Do you have to refrigerate the leftover baked cookies?

  81. twyla hyde says:

    I did not see anywhere to print this recipe therefore I was not able to make it.

  82. No bueno! I made these super labor intensive cookies tonight. Bland. Can’t taste the pumpkin and there is not near enough sugar or cream cheese filling in them.

  83. Delish! Husband saw the picture of these cookies on my pinterest and made a special request that I make these for his birthday (in lieu of birthday cake). I was a little concerned after reading some of the comments, but I used the method suggested by one commenter of rolling the cheesecake filling into little balls and freezing them overnight, and everything turned out beautifully! I made the cheesecake balls and the pumpkin dough on the same night, wrapped the dough in plastic wrap and chilled it in the fridge overnight, and placed the cheesecake balls on a parchment-lined baking sheet on put them in the freezer overnight. The next evening, I preheated the oven, lined a couple more baking sheets with parchment paper, and put the cookies together and baked them. This recipe actually makes quite a bit of pumpkin dough, and I am not a very fast assembler, so I left half of the dough in the fridge while I wrapped cheesecake balls with the first half of the dough. Having everything chilled made the assembly process oh-so-easy. I only lightly floured my hands, and had no stickiness problems whatsoever. The cookies come out soft, cakey, and not overly sweet, which is perfect in our household! If you’re not a big cheesecake fan, you could skip the cheesecake filling all together and still have a delicious pumpkin-spice cookie. Definitely give this one a try!

    • Thanks for your tip about freezing the cream cheese filling. I made them as the recipe states, and my filling disappeared. They did not look like the picture at all, either. I found it difficult to roll as the filling seeped out. I tried spreading the filling out, baking a batch less time, neither worked. Also, I wasn’t sure how flat to make the “pancake” dough. I made sure to use exactly tablespoon amount of dough. I baked 24 cookies and have dough and filling left over. I’m going to put remainder filling in the freezer and bake the rest later. I think the recipe needs to be modified. Cookies have good flavor.

    • Thanks for your tip about freezing the cream cheese filling. I made them as the recipe states, and my filling disappeared. They did not look like the picture at all, either. I found it difficult to roll as the filling seeped out. I tried spreading the filling out, baking a batch less time, neither worked. Also, I wasn’t sure how flat to make the “pancake” dough. I made sure to use exactly tablespoon amount of dough. I baked 24 cookies and have dough and filling left over. I’m going to put remainder filling in the freezer and bake the rest later. I think the recipe needs to be modified. Cookies have good flavor.

    • Thanks for your tip about freezing the cream cheese filling. I made them as the recipe states, and my filling disappeared. They did not look like the picture at all, either. I found it difficult to roll as the filling seeped out. I tried spreading the filling out, baking a batch less time, neither worked. Also, I wasn’t sure how flat to make the “pancake” dough. I made sure to use exactly tablespoon amount of dough. I baked 24 cookies and have dough and filling left over. I’m going to put remainder filling in the freezer and bake the rest later. I think the recipe needs to be modified. Cookies have good flavor.

  84. I just made these tonight, and these are pretty labor intensive, so I’m only making 6 cookies tonight and finishing up the batter tomorrow.

    The pumpkin flavor is indeed very light, and I’m not very fond of the ginger in the coating. A tsp of cream cheese filling is also not enough for the cookies… so for tomorrow’s batch I will make adjustments and hopefully it’ll turn out better. But overall, the cookie part is bland, though I do love the cream cheese filling, so just need some more of that.

    Very creative recipe though.

  85. This may be a stupid question, but I don’t have a kitchenaid mixer, can I just use a hand mixer?

  86. This may be a stupid question but, I don’t have a kitchenaid mixer. Can I just use a hand mixer?

  87. I would like to try these cookies for a bake sale, but I can see it will take lots of time, so I would like to know if I could make them ahead of time and freeze them.

    Thank you,

  88. Oh My – sure to be a hit at our house! Can’t wait to make these! Thanks for sharing!

  89. I’ve seen several posts asking about whether the surviving cookies need to be refrigerated. That was my first question, also, and I kept reading hoping someone would answer. Please let us know… Thanks.

  90. Sandy Schroeder says:

    I guess I am in the minority. I tried to make these cookies and it was a disaster. I ended up dropping a spoonful of dough on the cookie sheet, flattened them with a glass dipped in the sugar mixture. After they cooled I frosted them with the cream cheese and sprinkled with remaining sugar mixture. This was the first and last time I will make this recipe.

    • Really? I even remade them yesterday but with caramel and they were AMAZING!! Sorry they didn’t work out!

    • I am also not a fan of these, but not because of taste but they are much more work than recipes implies…. 42 minutes, really? Dough & filling have to be refrigerated an hour!!! No instructions for newbies about flouring hands to roll dough so doesn’t stick to hands. Time for refrigeration & assembling needs to readjusted!!

      • I had no problems with the dough being sticky or having to flour my hands. I also made a video to show what the process is like on my FB page and they aren’t as hard as people are making them out to be.

  91. Hi, I’m in the process of making these cookies and like so someone left a comment asking if the Cream cheese filling is used with powder sugar or regular granulated sugar?

  92. I made these and they came out fine. They were messy but not that bad. I chilled the batter overnight in the fridge and kept it cool while assembling the cookies. There was no need to flour my hands. After reading through the comments I used a generous amount of filling and think that helped. I also made the bottom of the cookie directly on my baking pan which was lined with silicone baking mats, not parchment. After forming dough balls I pressed them onto the mat. The other thing I did differently was use a shaker to sprinkle the cinnamon sugar topping on them and it baked right in. Thank you for posting the recipe, they went over quite well!!

  93. I just baked these cookies and I realized I should have added more filling to each cookie because I actually had a hard time rolling the dough balls with the filling inside so I started adding less and yes it got easier. Unfortunately almost a cup of filling was left unused 🙁 Other than that they turned out great, they’re delicious although the cookes are almost empty inside. I would like to know how did you managed to really stuff the cokies??

  94. These turned out amazing! I’m making them again, but this time I’m going to try using confectioners sugar instead of granulated in the cream cheese filling. That should just put them over the top.

  95. I tried these last night. It took 3 hours to make them and they look like the cheese biscuits from Red Lobster. I am going to say the error was on me somewhere. I probably will not make them again. They were super sticky when trying to make them and ended up very dry.

  96. These look absolutely amazing, and then I saw took under an hour to get these together… after I wrote down what ingredients I would need, I began to redo the directions. They’re two different instances where you have to mix and let something sit for an hour. Why is that not take into account when posting the total time taken to make?

  97. I was SO excited to try these cookies. Love anything pumpkin or cream cheese. But, horrible disappointment! I don’t know what happened but besides being putsy they sure tasted doughy. They didn’t crack like regular snickerdoodles and the cream cheese didn’t look creamy like your photo.

  98. This sounds like a great recipe but shouldnt cream of tartar be included ?Because from what i know snickerdoodles are known for cracks on them and cream of tartar creates signature cracks on the surface. Please answer me sooon due to im really looking forward to making these nice treats for my family and friends in the coming holiday. Thank you

  99. I just finished them and I am a little disappointed. They are too sweet and the sweetness covers all the other tastes of the spices.
    It wasn’t sticky at all, I don’t know if it was because of the long time in the fridge or maybe german wheat flour has some different effects than all-purpose flour (I don’t know this).

  100. Elizabeth says:

    These turned out perfectly for me! Dough was a little sticky but not too difficult to work with. Definitely need a little powdered sugar or flour on your hands when rolling. Great recipe!

  101. So delicious! Do they need to be refrigerated after baking?

  102. Few things… yes, the batter and filling were too sticky to work with. Next time I will add a bit more flour to the batter and powdered sugar to the filling and then put in fridge for a half an hour then freezer for the second half. I think this will make them easier to work with. My only complaint is after baking and trying them, I could not hardly taste the filling. The only thing I can think of to remedy that is to make bigger cookies with more filling in them.

  103. Tried these last night for the first time, they turned out great! The cream cheese was a bit overpowering when they were still warm from the oven, but after they had been stored in the fridge they tasted even better!

  104. Elaine weik says:

    Can freezer paper or wax paper be used on the cookie sheets, or just Pam spray?

  105. Do you need to refrigerate the cookies that aren’t eaten?

  106. Are you some kind of witch or something?? Normally when I bake I have a low success rate but I’ve made two recipes off this blog today and both turned out AMAZING. Amazing. These are worth every minute of work, so do like I did and turn on Gilmore girls while you’re flattening, filling and rolling. Make them right now.

    I’ve eaten 4 already

  107. To anyone having trouble working with the sticky dough, I use plastic wrap, I cover a plate with plastic wrap, then I cover the bottom of a cup in plastic wrap, I scoop out a ball of dough (I like to use a cookie scoop but greased hands work) and put that ball on the plate, then I smash it with the cup, the dough doesn’t stick to the plastic. I don’t bother making two circles, I just make one circle, put a blob of filling in the center and fold the dough circle in half- kinda like a turnover, then I fold in the sides in and roll it into a ball, roll in the sugar and flatten on the pan. I think plastic gloves would also work amazingly.

  108. Unfortunately these did not look anything like the picture for me. They look exactly like the ones pictured with Bakeaholic Mama. The recipe appears the same. Did you do something differently? Would appreciate any suggestions on what you did differently given the recipes are the same. My cookies appear exactly like hers as do the texture and consistency – blonde and cake like almost like a soft scone or sugar cookie. I was disappointed 🙁

  109. Tried them. Totally underwhelmed. The dough was really hard to manage and so it took a long time to put together. For all the effort and mess, I was expecting amazing results. They were bland and cakey and the cream cheese filling basically blended into the rest of the cookie.

  110. Have not made this recipe yet, but I love all these ingredients. I do have a question before trying: Is the sugar for the cream cheese filling “powered” or “granulated?”

  111. I just made them and they came out very dry and cakey. What did I do wrong??

  112. Anyone else have more cookies than 24? I measured correctly….but have way more than 24.

  113. I made these cookies and followed the recipe to the letter. The cookies tasted great but a bit on the cake side and really big. I think on my second batch I will use less dough and not roll them. Once rolled the filling seemed to melt into the dough.

  114. 💘 them. Waiting on them to get out of the oven to pack for Hubby’s (special I miss you) church retreat treat.

  115. I’m on my third batch and I’m less than thrilled with the effort vs outcome. The color is pale, very sticky dough and the creme filling is absorbed into the cookie. Has anyone tried confection sugar vs granulated sugar for the creme filling?

  116. I bypassed the pancake making and flatten them out in my hand, scooped in the cream cheese mixture and rolled into a ball. It was so much easier!! I froze a glass mug and used it to flatten them out after I rolled them in the cinnamon sugar mixture. Hope this helps! Wasn’t messy at all!!

  117. Do u need to refrigerate after you make them?

  118. I just made these amazing cookies. I did not think they were difficult at all…honestly I was surprised to read people had issues with sticky dough. I just made balls of dough after refrigerating then pressed into disks on parchment paper. I followed the instructions on putting them together and they turned out great! Just be gentle when rolling the already stuffed dough into a ball. Thanks for the great new addition to my fall and winter baking lineup 😊

    • Jacqueline says:

      How did your filling turn out? I see a lot of people who followed this recipe found that the cookie absorbed the filling. Did you use confection sugar or granulated sugar for your filling?

  119. I originally saw these via a Twitter video post, then searched for the recipe. The video actually helped me avoid a lot of the frustrations other posters have expressed. I used a two tablespoon size dollop of dough, flattened it on a floured board, then put a teaspoon of filling in the middle. Then I rolled it like a taco, and finally into a ball before dipping in the sugar and spice mixture and squishing before baking. Some mess in the assembly, but the finished product is yummy!

  120. Susan Pederson says:

    My cookies tasted ok, but none of the fun crackling that you normally get with a snickerdoodle recipe. I noticed the recipe did NOT call fro cream of tartar, which is a pretty standard snickerdoodle ingredient. I probably wouldn’t use this paericular recipe again.

  121. Holy cow these are miserable to make. Incredibly sticky! I even thought I’d made a mistake in measuring (I hadn’t) and added another 1/2C of flour just to see if it would help, but it didn’t. I made the batch over 2 days because I kept hoping it’d firm up in the fridge, but even over night it never did. I’ve been told they were fabulous (I am not a pumpkin fan), but as much as I love my friends, I will never, ever make these again. That being said, I will be passing on the recipe to those who have asked, with huge warnings that it’s a hellacious mess. 2 stars for good reviews and grateful friends, but minus 3 stars for mess, misery and time suck.

  122. They’re pretty good straight out of the oven, but too labor intensive for me to make them again, except for a special occasion. I liked the cream cheese ball tip and there’s a distinct layer of cream cheese in my cookies, but they were super sticky even after 2 hours in the fridge, and went into the fridge for at least 30 min after rolling into a ball, pressing into a pancake, and then for a while after rolled into a ball to give the cream cheese a chance to soften before I tried to press them. I got 23 cookies and definitely needed more like 18-20 minutes to cook them. I added twice the spice and it’s still a very subtle flavor, very cake like, not chewy like other Snickerdoodles but expected based on the comments. I got good orange color, though!

  123. This recipe was requested by my dad. Didn’t check out the comments until after.. but experienced the extreme stickiness which makes it almost unbearable. I bake a lot and have baked with pumpkin many times. This was a whole other sticky level. Got it done but needed to freeze dough. Also had a very bland flavor. It tastes like pumpkin if you really think about it and focus. The color is pale and nothing like the picture featured. Followed the recipe exactly so not sure what has happened? The idea is good but the work is not worth the outcome. (long time to prepare/difficult to manage > bland/mild flavor)

    • I created a video to show the process and most are having great success. They shouldn’t have been bland. In fact these are one of our favorite cookies!

  124. Ok after reading the comments I decided I needed to work quickly since they get sticky. I flattened the bottom part on the pan first and did that until the pan was full. Then I put the cream cheese mix on each top and then flattened the dough in my hands (using spray oil – Pam) so they wouldn’t stop and put them over the cream cheese. I didn’t roll them into balls I just flipped them each into the sugar mix and then back on the cookie sheet where I then flattened them and out them in the oven. They turned out perfect and look like the picture but mine are a little bigger!! Wish I could post a picture on here of mine!

  125. I also am having the sticky dough issue, and the video does not show me anything that would assist in making the dough less sticky so I can work with it. Are there any suggestions on how to resolve this issue? I really want to make these for my aunt’s cookie exchange in two weeks.

  126. And after you bake them, how do you store them & can you freeze them after they’re baked?
    I made them they are yummy.

  127. This recipe was just okay. It’s a lot of steps, dough is sticky, and I’m glad I did it with the kids assembly-line style, because I can’t imagine having to put these all together by myself. It was a lot of work, but it would have been worth it for the cookies in the picture. Unfortunately, they were cake-like, tasted much like flour and not really like pumpkin at all. I always increase the amount of pumpkin spice because i love it so much, and even having done so, they didn’t have that bold fall flavor that I was hoping for. They were dull in color, not a festive golden orange, and by no means was the cheesecake filling oozing out of the center. Most absorbed into the cookie, which was not what I expected, but I actually liked to moist, dense texture it gave in the middle. I would probably mix cream cheese straight into the cookie for that effect, then add more pumpkin and way more spice, and just stick with doing them like that.

  128. So, after reading the comments I expected issues with the dough…it is indeed sticky unless chilled very well. I put the dough in the freezer for several minutes when it started to become unworkable for each batch. This eats up a lot of time! I also cut out steps by creating the two “pancakes”, sealing the edges around the cream cheese, then just flattening and smoothing the edges and flipping on each side in the coating. Rolling it into a ball after filling the pancakes and then flattening again seems unnecessary handling of the dough and will encourage the sticking…plus, it’s just more waste of time in my opinion. Especially since unless you’re making them the size of your head, you have to make WAY more than 24. Mine are slightly larger than “normal” cookie size, and I ended up having to make about 40- again, more time and labor.
    Also, I added a few tablespoons of flour to the cream cheese filling to give it body and keep it from “melting” into the dough. That worked like a charm.
    Overall, they are yummy but a ton of time and labor that’s not at all worth the payoff. You can get the same flavor combo and satisfaction by just making them as straight up cookies and top them with cream cheese frosting.


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