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!

Pumpkin cheesecake snickerdoodles in a stack.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.

Pumpkin snickerdoodle stack of 5 cookies. One has a bite taken out.

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

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Author Alyssa Rivers
Servings 24 Cookies

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

Course Dessert
Cuisine American
Keyword pumpkin cheesecake snickerdoodles, Snickerdoodle, Snickerdoodle recipe

Ingredients

  • cups all-purpose flour
  • 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

  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 [url:3]small bowl[/url], 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!
Nutrition Facts
Pumpkin Cheesecake Snickerdoodles
Amount Per Serving
Calories 254 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 38mg13%
Sodium 76mg3%
Potassium 92mg3%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 1565IU31%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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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. 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.

  2. 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!

  3. 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

  4. 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.

    1. I tried doing it the way you suggest after having no success due to the stickiness. It was still sticky but definitely more workable this way.

  5. 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 🙁

  6. 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.

  7. 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?”

  8. 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.

  9. 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?

  10. 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!!

  11. 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 ?

    1. 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?

  12. 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!

  13. 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.

  14. 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.

  15. 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!

  16. 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)

    1. 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!

  17. 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!

  18. 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.

  19. 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.

  20. 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.

  21. I made the dough and put the stuff in the fridge and then started reading comments. I was instantly dreading having chosen this recipe BUT it turns out, there was no sticky horrible mess upon assembling them. I followed all the directions exactly till it came to putting them together. The directions differed from the VIDEO I watched and I liked the easy no-fuss method in the video so I did it that way and BAM. AWESOMENESS. This recipe turned out to be great!

  22. My dough was super wet even after chilling so I added some flour to roll them. Recipe says to use a tablespoon of dough, teaspoon of filling, and then another tablespoon of dough. This made HUGE cookies that took forever to bake. When I rewatched the video it looks like all she used is a tablespoon of dough and a teaspoon of filling. I may try that next time or I may just make the dough and frost them with the filling after they come out of the oven.

  23. Ok, so I made the Pumpkin Cheesecake Snikerdoodles last weekend and they are way more time consuming to make than I thought. The pumpkin dough is very sticky even after being chilled so it sticks to your hands and the surface you are using to build the cookies. I ended up using a mini ice cream scooper to get the dough. Also, I tried to end up with soft cream in the center (like the video) but what I got was cooked cream filling or under cooked cookies.

    All that being said, they tasted good but not sure they are worth the work. Oh and by storing them in tupperware, the cookies got really soft.

  24. The pumpkin cheesecake snicker doodle cookies looked and sounded amazing. BUT….the dough was EXTREMELY sticky and unworkable. I made a dozen cookies and then decided I would take the remaining ingredients and make bars instead (like brownies). I divided the remaining dough in half. I pressed half of the dough onto parchment paper in a 9×9 pan….topped it with the cream cheese mixture….and then topped that with the remainder of the dough. I baked it at 350 for 50 minutes. AWESOME !!!!

    1. I am bummed they were sticky and didn’t turn out perfectly for you! I do LOVE your idea about brownie like dough. That sounds delicious! I will have to try that next time! Thanks for sharing! XOXO

    2. Yes….the bars turned out really good. I just don’t understand why the dough was SO STICKY ! I chilled the dough for two hours and added a little bit more of flour….and then a little bit more. Still sticky !!!! I would love to taste your cookies !

  25. My new favorite cookie! I refrigerated the dough for three hours (just because I had time) and froze little balls of the cream cheese mixture as per another review. I just wrapped the dough around the cream cheese center, rolled in the palm of my hand and in the sugar as directed. Fabulous! I did not have the sticky dough problem people are talking about. The center was creamy and gooey. I already want to make them again.

  26. The cookies are much easier to roll if you work in small batches and keep the rest cold in the fridge. They’re kind of like making a perogi and then rolling into a snickerdoodle. I found the video much more helpful than the directions.

  27. Trying to wrote this without the letter I️ bare with me.

    Been makin these since the recipe was first posted. It’s amazing but the dough has always been too sticky. This time, the filling was made first and portioned into the teaspoon balls and frozen. When it was time to make the cookies, dough was scooped with a cookie scoop, the frozen filling ball was pressed into the still scooped dough, smoothed over and dropped into the sugar mix. It was absolutely perfect.

  28. I’m excited to try these ! I just got done prepping them but I did not realize it was going to take an hour to chill in the fridge . I usually read through recipes before I make them but I was in a hurry and only had an hour . I was planning on sending some with my husband to work since it’s the last day for thanksgiving break . I just read the prep time and starting baking . Very sad that he will not get to take these for everyone at work . The prep time needs to be updated.

  29. Made these last week and they were a hit! My husband, who initially said they were “too dense” for his taste, couldn’t stay away from them. I may have overmixed the dough a bit but they were a hit and everyone loved them! Thanks for the great recipe!

  30. I followed the captioned instructions for the pumpkin snickerdoodles stuffed with cream cheese-

    “Make dough”, so I paused the video and went to work.

    I got home and restarted the video. “Chill 1 hour”, so I hit pause and kicked back.

    I didn’t restart the video because I was hungry before I went to work, was hungrier now, and this recipe seems to be going nowhere fast!

  31. Hi ladies! I’ve tried this and found that the filling does blend into the cookie, but I solved this problem!! I followed the recipe except I didn’t put filling in it! I also made sure to press them very thin on the baking sheet. Took care of the “cake like” texture!! I baked them and then when they cooled , I frosted them with a cream cheese frosting!!!! Worked out great!! Still makes a nice fall cookie with a snickerdoodle flair!!

  32. These were great but you really should add the inactive time to the total time. I started this not realizing the time to chill since it wasn’t included.

  33. I read all of the comments about stickiness and difficulty of assembly before making these and have some suggestions to anyone trying to make them, as well as adjustments to the recipe directions:

    If your dough is too sticky, it isn’t cold enough!! Do not add more flour. The directions say to chill for an hour, which is misleading. I took this to mean refrigerate, and I left it in the mixing bowl. The edges of the dough were almost firm enough to work with after than hour, but almost all of it was still too sticky and soft (warm). When it’s still in the bowl it doesn’t cool enough or consistently throughout in just one hour, so these directions aren’t the best or most straightforward. Maybe “chill” means to freeze? I say chill overnight in the refrigerator OR, to keep things moving I scooped cookie-portioned dollops of sticky dough onto my silicone mats (no forming, no stuffing yet) and froze them on the sheets for 10-20 min. This is a butter dough, so like pie dough the colder it is the easier it will be to work with! Scooping into smaller portions while still soft means the dough chills consistently throughout rather than only around the edges of the bowl. Trust me, it’s worth the extra step. Plus, dividing into the specified 24 will make sure they each get enough cream cheese when you stuff them. More cookies than that and I think some of them will end up with disappearing cream cheese.

    When plenty cold enough the dough can be a bit crumbly. Better than sticky, but difficult. To fix this, first roll the dollop into a smooth ball, then smush flat, then add cream cheese. Pinch edges kind of like a wonton first (absolutely no need to make two pancakes to pinch together) and then smooth into a ball and roll in sugar mixture. This makes everything SO MUCH EASIER. Place two inches apart on sheet and smush as shown in the video.

    Some people say the cream cheese disappears into the cookie during baking. In addition to some of them not getting enough filling, this may be because by the time you’ve finished stuffing, rolling, and smashing the cookies, the cream cheese is coming to room temperature and in the oven will be much more likely to melt. Refrigerate for a little bit longer after forming before baking to get the cream cheese colder again. Don’t freeze this time, though. Frozen cream cheese can turn a kind of grainy texture.

    Finally, I ended up with lots of extra sugar topping, so before baking I sprinkled some of that extra on the tops.

    These do take much longer to bake than given here. I adjusted the recipe for high altitude, which usually requires more liquid (didn’t add, since others said the dough was too sticky) and a higher temperature bake for shorter time. Even with the higher temperature (375) and high altitude these took a good 18-20 minutes. For non-altitude start with 350 and 15 min and monitor for the cracking on top as directed.

    This is a great recipe. Good flavor and nice idea with the filling. Just needs some tweaking and clarification in the directions so bakers don’t have such a hard time with it. Thank you for sharing!

    1. I too was a bit put off by the comments of dough being difficult to work with…so I tried a variation. I layered dough in a baking 9×9 baking dish, layered cream cheese, then finished off with another dough layer and sprinkled sugar mixture on top. Results…very much like a coffee cake…turned out great!

  34. As long as you chill the dough and cream cheese mixture any time it starts to get too sticky, this recipe worked great! I accidentally put the same amount of brown sugar in as the granulated sugar but mine tasted great, not too sweet. Not sure if that changed the dough consistency, or not. I bake a lot and this recipe definitely had more steps but once I decided to just pop the dough back into the fridge while a pan of cookies baked in the oven, all was well.

  35. These came out perfect!!! I chilled the dough and cream cheese in the freezer instead of the refrigerator. As each batch baked I put the dough back in the freezer to keep it workable and not so sticky. I also doubled the spices and added pumpkin pie spice. Made 15 dozen and each batch came out perfect!!! Great recipe!!!

  36. I am a new baker, so forgive me if this is a silly question, but the first step includes mixing together the flour, baking soda, salt, cinnamon, and NUTMEG. I did not see nutmeg listed in the ingredient section though and I am curious where i came from and how much to use?

    1. It is hard to see and it is ground nutmeg which could have hidden it with the words ahead of it. It is 1/4 teaspoon nutmeg and you will add it with all the spices in the instructions. Hope that helps! XOXO

  37. I love these delicious cookies which I made gluten free by substituting Bob’s Red Mill Flour 1 to 1 for the flour. Unfortunately, I found the process tedious because I cannot stand for any length of time and was wondering if you had ever tried this recipe as muffins or cupcakes. I can only make 8 cookies as a time while I can make many more muffins/cupcakes at once. I am going to make them to sell at our Ladies’ Guild Annual Craft Fair to raise money for our annual expenses.. Any advice would be greatly appreciated.

  38. I made these, following the ingredients exactly, kneading the dough with my hands, and not a mixer, as I do with all the cookies I make. When the dough is completely mixed, it should not be sticky. I watched and followed the video for forming the cookies, using a Tbs to loosely scoop the dough and 1/4 tsp to scoop loosely the cream cheese filling.. They baked closer to 15 minutes, even though my oven usually takes less time for most recipes. They came out as pictured, but I do agree that they are somewhat bland and dry. I would not suggest making these as your first attempt ever at cookie making. They are fun to make, but yes– time consuming. Not sure if I would make these again, unless I can figure out how to add flavor. It’s almost as though the cheese cake filling over powers the rest of the cookie.

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