Pumpkin Cheesecake Snickerdoodles Recipe

Fall baking isn’t complete without the irresistible pairing of pumpkin and cinnamon, but these pumpkin cheesecake snickerdoodles take it to the next level.

They’re the ultimate mash-up: classic, soft snickerdoodle cookies filled with creamy cheesecake and amped up with pumpkin spice. Perfect for any autumn gathering, these cookies will wow your friends and family—and deliver cozy comfort with every bite.

Ingredients Checklist

Making these cookies is a little project, but each step is simple. Here’s what you’ll need:

For the Cookie Dough:

• 3 ¾ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• ¼ teaspoon freshly ground nutmeg

• 1 cup (2 sticks) unsalted butter, at room temperature

• 1 cup granulated sugar

• ½ cup light brown sugar

• ¾ cup pumpkin puree (not pumpkin pie filling)

• 1 large egg

• 2 teaspoons vanilla extract

For the Cheesecake Filling:

• 8 ounces cream cheese, softened

• ¼ cup granulated sugar

• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• Dash of allspice

Baking Equipment:

• Stand mixer or hand mixer

• 3 mixing bowls (large, medium, small)

• Parchment paper

• Baking sheets

• Cookie scoop or tablespoon measure

• Spatula, whisk, and sturdy mixing spoon

• Heavy-bottomed glass (for flattening)

Step-by-Step

Start with a 25-word intro: The secret to these cookies is patience—chill the dough and filling for easy handling and perfect swirls. Here’s how to get bakery-worthy results:

Make the Cheesecake Filling:

• • In a small bowl, beat the softened cream cheese with ¼ cup sugar and 2 teaspoons vanilla until completely smooth.

  • Chill the mixture in the refrigerator for at least 1 hour (firmer filling is easier to work with).

Prepare the Cookie Dough:

• • In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

  • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium-high until light and fluffy (2–3 minutes).

  • Mix in the pumpkin puree, scraping down the bowl.

  • Add the egg and vanilla; beat until well combined.

  • Gradually add the dry ingredients on low speed, mixing just until no streaks remain (do not overmix).

  • Cover the dough and refrigerate for at least 1 hour.

Form and Fill the Cookies:

• • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

  • Scoop 1 tablespoon of chilled dough, flatten into a disk in your palm.

  • Spoon 1 teaspoon of chilled cheesecake filling onto the center.

  • Top with another tablespoon of dough, seal the edges, and gently roll into a ball.

  • Repeat until all dough and filling are used.

Coat and Bake:

• • In a small bowl, stir together ½ cup sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, and a dash of allspice.

  • Roll each cookie ball in the cinnamon-sugar mixture to coat completely.

  • Place cookies 2 inches apart on the prepared sheets. Slightly flatten each ball with the bottom of a glass.

  • Bake for 12–14 minutes, just until tops crack and edges are set (centers should still be soft).

  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips for Perfect Results

Great cookies are all about attention to detail. These tips will guarantee soft, stuffed cookies every time:

• Always start with room temperature butter and cream cheese for smooth mixing.

• Don’t skip the chilling—cold dough keeps cookies thick and reduces spreading.

• Portion filling and dough evenly for cookies that bake at the same rate.

• Avoid overbaking. Cookies should be just set with soft centers for a creamy cheesecake swirl inside.

• Allow cookies to cool fully on a rack to keep the filling set and the texture perfect.

Serving Suggestions

The best way to serve these cookies is at room temperature, when the cheesecake center is creamy and the spices shine:

• Pile cookies on a rustic platter and dust with extra cinnamon sugar for a cozy look.

• Pair with mugs of hot apple cider, chai, or spiced coffee.

• For parties, serve on a tiered stand or in individual cupcake wrappers for easy grabbing.

• Add cinnamon sticks or star anise to your platter for an aromatic, decorative touch.

Final Thoughts

Pumpkin cheesecake snickerdoodles blend the nostalgia of a snickerdoodle with the rich surprise of a creamy cheesecake center and a hit of real pumpkin.

Chilling the dough and filling is key, as is a careful bake. These cookies bring fall flavor and homemade comfort to every bite—and they freeze beautifully for enjoying any time.