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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!
It 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. 🙂
Pumpkin Cheesecake Snickerdoodles
Ingredients
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon ground
- ¼ tsp. ground nutmeg freshly ground
- 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
- 1/4 cup sugar
- 2 teaspoons vanilla extract
Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 tsp. cinnamon ground
- ½ tsp. ginger ground
- Dash of allspice
Instructions
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- In a KitchenAid 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, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. 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 and line your baking sheets with parchment paper. In a [url:3]small bowl[/url], 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 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.
- 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 the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Nutrition
Serves: 24
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Hi! I want to make these but am not sure about storage. Do they need to be stored in the refrigerator? If so, do they hold up or better made same day you plan on serving them?
You can store them in the fridge but that is not necessary.
I noticed you didn’t use creme of tartar. Is it unnecessary in this snickerdoodle recipe? Thank you
IMHO, these are stuffed pumpkin sugar cookies, it’s not a snickerdoodle without cream of tarter and the zing it brings to the flavor
Just made this recipe, and after reading the comments, I decided to freeze the cream cheese filling for 1 hr and fridge for 1 hr and cool the dough in the fridge for 2 hours. The dough was easy to work with, and I didn’t have the sticky mess that others encountered. I folded the cookie as shown in the video, and they turned out great! The only issue is that I didn’t think the pumpkin flavor was enough, and that was with accidentally adding a little more than the recipe called for. I would probably add 1- 1 1/4 cup next time to get more pumpkin flavor and better color.
Made these for Christmas 2018. Tasted great but my cream cheese in the middle seemed to have been absorbed into the cookie and very little to find when biting into it. I didn’t skimp on the filling either so I don’t know what I did wrong. Will try these again because the cookie really was great tasting. Thank you!
Opps! Could you please change my name to Victoria M and not use my full real name that my chrome auto fill entered. Thanks much
The video shows just one flattened cookie with cream cheese rolled into a ball. But the instructions say two flattened cookies. Which is the correct way?
It depends on how big you would like to make them. Smaller ones you can do two flattened cookies or larger ones with one flattened cookies.
Is there a way to make these gluten free? I know substituting gluten-free flour sometimes requires altering a recipe. I make these every year around fall for my friends and family (they’re always a hit!) but this year I’m dating someone who’s gluten free and I want to make them for him as well
I made them gluten free with gluten free baking flour and they turned out great! I’ve never had them not gf so I don’t have anything to compare, but being gf I thought they were good!
There are alot of ingredients. Is it possible to use pumpkin pie mix in the can instead of pumpkin puree? I live by myself and like to share but this looks like slot. Anny suggestions?
You are welcome to try it. It does change the consistency and already has most of the ingredients in it.
How many cookies does this recipe make (as made with no changes to the recipe)?
About 24 cookies depending on your size of cookie.
Can these cookies be frozen?
Yes, these will stay in the freezer for about 3 months.
My daughter made these cookies last night. Oh my word, they are delicious. They are better than the coffee shop’s cookies for sure!! I heated one up for 10 seconds in the microwave and had it with my coffee this morning. This recipe is definitely a keeper!!
Made these today! SO. SO. GOOD. Everything about it was perfect. My only modification was I added pumpkin spice to the outer coating. They did take forever to make with rolling Into balls and flattening but I’d say it was worth the time!
Great recipe and perfect for fall holidays. I adjust the dough to filling ratio because I like a bit more dough. Easier to make than you think and a crowd pleaser
I’ve made this recipe every year for the past 7 years, and I always get people asking for the recipe!! Not too sweet, which I love.
My biggest tip for future bakers is to keep an eye on them while they bake. It’s very easy to underbake and overbake them. I personally think the “until tops start to crack” method makes them a little overdone. I just go off of time (15 for my oven), then pull them out and see it they’re TOO underdone or just soft– using the color as a gauge (it looks clearly dough-y and dark if it’s not done yet).
LOVE this recipe!
These were amazing! Loved the flavor, definitely making these again!