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. 🙂

4.2 from 72 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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Want to make this even easier? Here are a few products that I LOVE:

KitchenAid Stand Mixer
Bellemain Cooling Rack



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. 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?

  2. 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.

  3. 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!

  4. 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

  5. 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?

  6. 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

    1. 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!

  7. 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?

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