Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a “WOW!” from your friends and family!
I love any recipe that I can add pumpkin to and these cookies are no exception! If you love pumpkin as much as I do, go ahead and try some of these Muffins, this Bread Pudding, and the most Perfect Pumpkin Bread! You will go crazy for them all!
Ooey-Gooey and Soft Pumpkin Cheesecake Snickerdoodles
I have seen pumpkin snickerdoodles everywhere lately and I have been dying to make them. To be honest, I love any recipes that you can add pumpkin to! This is why when I made these pumpkin cheesecake snickerdoodles that were stuffed with cream cheese well… let’s just say that I couldn’t stop at just one! Not only do they taste amazing, all soft and chewy, but the smell! It is incredible! The cinnamon and pumpkin smell filled my house when I baked these and after that, it was game over. I immediately had to try one. It baked so perfectly and as soon as I bit into it, the ooey-gooey cream cheese inside took it over the top.
A pumpkin cheesecake snickerdoodle takes your classic snickerdoodle to the next level. Filled with all of the same sweet cinnamon flavors, these cookies are something that you will love! Actually, people will love them so much that all of your family and friends will all be asking you for the recipe! In fact, bake these for an after-school snack, bring them to a party or drop some off for your neighbor to try! Whatever you do, I suggest making more than one batch. They are SOO good and will be eaten up in no time!
Ingredients You Need to Make Pumpkin Cheesecake Snickerdoodles
If you love classic snickerdoodle cookies then you are going to love these pumpkin cheesecake snickerdoodles! Because the base flavor is delicious cinnamon, once you add in some pumpkin and cream cheese you are making the perfect fall treat! See the recipe card below for a list of exact ingredients.
- All-purpose flour: This combines your ingredients and helps thicken the dough.
- Baking powder: This helps the cookies to rise.
- Salt: This enchances the flavors of all of the ingredients.
- Cinnamon: You can’t have snickerdoodles without a delicious cinnamon taste.
- Nutmeg: Brings that delicious earthy flavor that we all know and love!
- Butter: It’s best to use unsalted butter that is at room temperature for these cookies.
- Sugar: Adds the sweetness to the cookie dough.
- Brown sugar: This is the best type of sweetener and the flavor can’t be beat.
- Pumpkin puree: Don’t confuse this with pumpkin pie filling!
- Egg: Use an egg that is at room temperature.
- Vanilla extract: This adds in some flavor to the sweetness.
- Cream cheese: Make sure to set your bloack out so that it is softened before you use it! softened
- Sugar: Sweetens up the tangy cream cheese.
- Vanilla extract: Adds in some flavor to the sugars sweetness.
Cinnamon Sugar Coating
- Sugar: Adds sweetness to the spices!
- Cinnamon: Use ground cinnamon and mix it well with the other spices.
- Ginger: Ground ginger will work the best and add in an earthy flavor.
- Allspice: This is the best spice to bring out that fall taste!
Let’s Bake Some Cookies!
These homemade pumpkin cheesecake snickerdoodles are easy to make! In fact, bake up a few batches at once so that you have some for later! It will be so simple and once you see how fast they get eaten, you’ll be glad that you did!
- Whisk dry ingredients: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- Beat butter, eggs and sugar: In a mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
- Blend and mix together: 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.
- Make filling: To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
- Prep and baking sheets: 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.
- Make cookies: 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. Add cream cheese mixture: 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.
- Flatten dough: Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake and cool: 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! These pumpkin cheesecake snickerdoodles are the best!
Since these are a bit different than your traditional snickerdoodles, I have come up with a few baking tips to help these turn out just perfectly for you! They are seriously SO good! I can’t wait for you to try them!
- Pumpkin puree: Sometimes, people think that pumpkin pie filling and pumpkin puree are the same thing… they are not! Pumpkin pie filling is mixed with spices and flavors and you don’t want that for these cookies since you are adding those on your own. A can of pumpkin puree will be orange inside and all that is listed on the ingredients will be “pumpkin puree.” So make sure that you are getting the right one!
- Chill: Before you ball up the dough and put it in the oven, its best (at least in this recipe) to chill your dough and cream cheese filling. This will help your cookies stay fluffy and not spread in the oven!
- Fresh ingredients: For the best results in your baking, make sure that all over your ingredients are fresh! This means that you should be replacing the baking ingredients in your pantry every 3-6 months. They start to lose their flavor and potency after that!
How to Store Extra Cookies
If you have some cookies that didn’t get eaten all at once, here is how you can store them for later! That way, you can eat them all week long!
- Refrigerator: Because these cookies have cream cheese in them, don’t store them on your counter. Place your cooled cookies into an airtight container and leave them in your fridge for up to a week!
- Freezer: Store your cookies in a sealed, airtight container or freezer ziplock bag. Label the bag with the date and then you can store them for up to 3 months! Just thaw them in the fridge before you want to eat them.
Pumpkin Cheesecake Snickerdoodles
- 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
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- 1 tsp. cinnamon ground
- ½ tsp. ginger ground
- Dash of allspice
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- In a 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 small bowl, 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!
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.
The dough was too soft to pat & roll so I added just enough extra flour to make it workable. It was impossible for me to get the cream cheese inside just like in previous comments. The taste after they were finished was disappointing after so much effort. I won’t make them again.
Hello! I’m so sorry they didn’t turn out! Did you chill the dough?
How do you get the layer of cheesecake in the middle?
I am confused because the cookie dough says to use granulated sugar in the cream cheese filling just says “sugar”. When I have made cream cheese filling before, I have always used powdered sugar. Can you clarify? Thank you!
Granulated sugar works in this receipe, just make sure to mix it well.
How do you actually get the layer of cheesecake to stay I have tried it 2 different ways and neither way has there been a layer of cheesecake like the picture. The flavor is there but cheesecake is not thick.
Is this a type of cookie you can make ahead of time. Make them put them together and bake the next day and be fresh?
Yes! That works great!
I looked forward to trying this recipe on a day when I had lots of time. Good decision! They do take a few hours.
Here’s how it went: if you only use a tablespoon of dough for each of the two outer layers, you will have more than 24 cookies. I used a fat serving spoon+ and still wound up with 30 cookies (cakes).
I agree with others that it’s not enough of the cream cheese filling and I smeared on more as I progressed.
The dough was sooo sticky that even chilled, once warmed up slightly it needed to be chilled again. I was putting the dough in the freezer about every 4 cookies and that worked. I don’t like flouring my hands because it affects the flavor.
I also learned to put the rolled up cookies in the fridge for a bit before pressing on the baking sheet. That way they didn’t stick to the presser.
The other issue was cooking time. 10-15 minutes was not nearly long enough. Mine, perhaps because they were bigger, took 20-25 minutes.
They do taste good, but what a long, messy process!