Pumpkin Cheesecake Snickerdoodle Cookies Recipe – Easy, Soft & Stuffed Treat

The moment you bite into one of these Pumpkin Cheesecake Snickerdoodle Cookies, it’s like autumn wrapped itself around a creamy cheesecake center. That first warm, cinnamon-sugar scent hits you, and suddenly, you’re imagining leaves crunching underfoot and pumpkin patches in full swing. Honestly, I first whipped up this recipe on a chilly October evening after a friend raved about a “stuffed cookie” she’d found at a bakery. I couldn’t resist combining my two favorite fall treats—snickerdoodles and pumpkin cheesecake—into one unbelievably soft, gooey cookie.

If you’ve ever craved a dessert that’s cozy but a little over-the-top (in the best way), these Pumpkin Cheesecake Snickerdoodle Cookies are for you. They’re the sort of treat that gets everyone talking at potlucks and family gatherings. I’ve tested this recipe more times than I can count (I’m a bit obsessed with perfecting the texture), and it’s always a smash hit—even with picky eaters and folks who claim they’re “not pumpkin people.” Each batch feels like a special occasion, but they’re easy enough for a weeknight bake.

What sets these cookies apart is that irresistible stuffed center: a creamy pumpkin cheesecake filling, tucked inside a soft, cinnamon-sugar snickerdoodle. As a longtime home baker (and confessed pumpkin fanatic), I’ve tweaked the spices, experimented with different cream cheese brands, and even played with gluten-free flours. The result? A cookie that tastes like fall, but eats like dessert heaven. If you’re looking for a recipe that’s equal parts festive and comforting, you’ve found it. Pumpkin Cheesecake Snickerdoodle Cookies deliver flavor, nostalgia, and a little surprise in every bite.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in about 45 minutes, so you can satisfy your sweet tooth without hours of prep.
• Simple Ingredients: No weird specialty items—just pantry staples and a few fridge basics. Most of the time, I don’t need to run to the store at all.
• Perfect for Fall Gatherings: Whether you’re hosting a cozy brunch, Friendsgiving, or just want a treat for movie night, Pumpkin Cheesecake Snickerdoodle Cookies fit the bill.
• Crowd-Pleaser: I’ve never seen a batch last more than a day! Kids love the soft texture, adults swoon over the cheesecake surprise.
• Unbelievably Delicious: The pumpkin adds moisture, the cheesecake center is creamy, and that cinnamon-sugar coating? Pure comfort food, honestly.

What truly makes these cookies stand out is the method: you’ll make a quick pumpkin cheesecake filling, chill it, and then stuff it inside a pumpkin snickerdoodle dough. Blending the cream cheese for the filling gives that ultra-smooth, bakery-style center (trust me, it’s worth the extra few minutes). I tested the spice blend a dozen times—settling on the perfect balance of cinnamon and nutmeg for warmth without overpowering the pumpkin.

And you know that feeling when you bite into a cookie and hit a creamy, tangy pocket? That’s the magic here. This recipe isn’t just another pumpkin cookie—it’s my best version yet, and it always sparks a little “wow” moment at the first bite. It’s comfort food with a twist, perfect for impressing guests or just making a Tuesday night feel special. You’ll find yourself coming back to this one every year (I definitely do!).

What Ingredients You Will Need

These Pumpkin Cheesecake Snickerdoodle Cookies use simple, wholesome ingredients to deliver bold flavor and a soft, satisfying texture (without any fuss). Most are pantry staples, and I’ll share my favorite brands and some easy swaps for you.

• For the Pumpkin Cheesecake Filling:
  • Cream cheese, softened (full-fat preferred for creaminess, about 4 oz/115g)
  • Canned pumpkin puree (not pumpkin pie filling, 2 tbsp/30g)
  • Granulated sugar (2 tbsp/25g)
  • Vanilla extract (1/2 tsp/2.5ml)
  • Ground cinnamon (1/4 tsp/1g)
• For the Snickerdoodle Cookie Dough:
  • Unsalted butter, softened (1/2 cup/115g)
  • Brown sugar (1/2 cup/100g, packed)
  • Granulated sugar (1/4 cup/50g)
  • Egg yolk (1 large, room temperature)
  • Canned pumpkin puree (1/3 cup/80g)
  • Vanilla extract (1 tsp/5ml)
  • All-purpose flour (2 cups/250g)
  • Cream of tartar (1/2 tsp/2g)
  • Baking soda (1/2 tsp/2g)
  • Salt (1/4 tsp/1g)
  • Ground cinnamon (2 tsp/5g)
  • Ground nutmeg (1/4 tsp/1g)
• For the Cinnamon-Sugar Coating:
  • Granulated sugar (1/4 cup/50g)
  • Ground cinnamon (1 tsp/2.5g)

Ingredient Tips: I recommend Philadelphia cream cheese for the filling—it’s always smooth and tangy. Libby’s pumpkin puree is my go-to for consistent texture. For gluten-free, swap the all-purpose flour with a 1:1 baking blend (Bob’s Red Mill works well). You can also use dairy-free cream cheese and vegan butter for allergy-friendly cookies—just expect a slightly different texture.

If you want to get creative, toss in a pinch of ginger or cloves for extra warmth. In late fall, I sometimes stir in a handful of chopped pecans or white chocolate chips to the dough—just don’t add them to the filling, or the center won’t be as creamy.

These ingredients are super flexible—if you’re out of brown sugar, use all granulated, and if you want less spice, dial back the cinnamon. The cinnamon-sugar coating is classic, but you could roll in pumpkin pie spice for a twist. Pantry basics, a few fridge staples, and you’re ready to bake!

Equipment Needed

• Medium mixing bowl (for filling and dough)
• Hand mixer or stand mixer (makes blending cream cheese super easy)
• Rubber spatula (for scraping the bowl)
• Measuring cups and spoons (accuracy matters with the spices!)
• Baking sheet (lined with parchment paper or silicone mat)
• Small cookie scoop (for even-sized cookies; if you don’t have one, a tablespoon works)
• Plastic wrap (for chilling the filling)
• Wire cooling rack (for perfect texture)

If you don’t own a mixer, no worries—you can blend the cheesecake filling by hand; just make sure the cream cheese is extra soft. When I started baking, I used a regular spoon for scooping dough and it worked fine, though the cookies weren’t as uniform (honestly, they looked more homemade!).

Baking sheets don’t need to be fancy, but parchment paper makes cleanup a breeze and prevents sticking. For maintenance, keep your mixer attachments clean and dry—cream cheese can get gunky if left overnight. If you’re on a budget, a simple bowl and whisk will work, just expect a bit more muscle power for mixing. I’ve tried both silicone mats and parchment, and haven’t noticed a major difference in texture—so use what’s handy!

Preparation Method

1. Make the Cheesecake Filling:
   • In a medium bowl, combine 4 oz (115g) softened cream cheese, 2 tbsp (30g) pumpkin puree, 2 tbsp (25g) granulated sugar, 1/2 tsp (2.5ml) vanilla extract, and 1/4 tsp (1g) ground cinnamon.
   • Beat until smooth and creamy (about 2 minutes with a hand mixer).
   • Scoop teaspoon-sized mounds onto a parchment-lined plate (about 12 portions). Freeze for 20-30 minutes until firm.

   Tip: If the filling seems too soft, freeze a bit longer—it should hold its shape when scooped.

2. Prepare the Cookie Dough:
   • In another bowl, beat 1/2 cup (115g) unsalted butter until creamy.
   • Add 1/2 cup (100g) brown sugar and 1/4 cup (50g) granulated sugar. Beat until light and fluffy (2-3 minutes).
   • Mix in 1 egg yolk, 1/3 cup (80g) pumpkin puree, and 1 tsp (5ml) vanilla extract until well combined.
   • In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 tsp (2g) cream of tartar, 1/2 tsp (2g) baking soda, 1/4 tsp (1g) salt, 2 tsp (5g) cinnamon, and 1/4 tsp (1g) nutmeg.
   • Gradually add dry ingredients to wet, mixing just until combined. Dough will be soft but not sticky.

   Note: Don’t overmix, or cookies may turn out tough. If the dough feels too soft to handle, chill in the fridge for 15 minutes.

3. Shape and Stuff the Cookies:
   • Scoop about 1.5 tbsp (20g) of dough, flatten in your palm.
   • Place a frozen cheesecake filling portion in the center, fold the dough around it, and roll into a ball. Repeat with remaining dough and filling.

   Warning: If the dough cracks, pinch the edges closed. Imperfections are totally fine—they’ll bake up soft!

4. Coat in Cinnamon Sugar:
   • Mix 1/4 cup (50g) granulated sugar and 1 tsp (2.5g) cinnamon in a small bowl.
   • Roll each stuffed cookie ball in the mixture until fully coated.
5. Bake:
   • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
   • Place cookies 2 inches apart. Bake for 10-12 minutes, until edges are set but centers look slightly underdone.
   • Cool on baking sheet for 5 minutes, then transfer to wire rack.

   Tip: Cookies will firm up as they cool, so don’t overbake! They should be soft and pillowy.

My personal trick for perfect Pumpkin Cheesecake Snickerdoodle Cookies? Use a small ice cream scoop for even portions and keep your hands slightly floured when shaping. If you notice the cheesecake filling oozing out, chill the balls for 10 minutes before baking. The cookies will look slightly cracked on top—that’s part of their charm!

Cooking Tips & Techniques

After baking more batches of Pumpkin Cheesecake Snickerdoodle Cookies than I care to admit, I’ve picked up a few tips for guaranteed success (and learned the hard way from some wobbly, gooey failures!).

• Chill the Filling: Don’t rush this step. A firm cheesecake center makes stuffing way easier—if it’s too soft, the filling will leak out or disappear during baking.
• Don’t Overmix the Dough: Mix just until the flour disappears. Overworking makes the cookies tough and less chewy (trust me, I’ve made that mistake in late-night baking marathons).
• Use Room Temperature Ingredients: Butter and cream cheese blend smoother and help the dough come together quickly. Cold butter leads to lumpy dough, which bakes unevenly.
• Multitasking: While the cheesecake filling chills, prep your dough and cinnamon-sugar coating—keeps things efficient and saves time.
• Uniform Size: Use a cookie scoop for consistent results. Uneven balls bake at different rates, so you might end up with some overbaked and some gooey.
• Spacing on Baking Sheet: Give the cookies room—they spread a bit, and you want that classic pillowy shape.
• Watch the Bake Time: The cookies will look underdone in the center when you pull them out. That’s good! Overbaking dries them out and ruins the soft, stuffed texture.

I once skipped the chilling step for the filling and ended up with cheesecake lava all over my baking sheet (not exactly Pinterest-perfect). Now I never skip it, even if I’m impatient. If you’re making a double batch, bake one tray at a time for even heat distribution. And don’t worry about a little cracking—these are homemade cookies, after all!

Variations & Adaptations

One of the best things about Pumpkin Cheesecake Snickerdoodle Cookies is how adaptable they are. You can tweak them for dietary needs, flavor preferences, or just to mix things up as the seasons change.

• Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking blend. I’ve used Bob’s Red Mill with great results—texture stays soft, and nobody notices the swap.
• Dairy-Free: Use vegan cream cheese and plant-based butter. The filling stays creamy, just with a slightly tangier flavor.
• Flavor Boosts: Stir a few white chocolate chips or chopped pecans into the dough for added crunch. Around Thanksgiving, I sprinkle a pinch of pumpkin pie spice in the cinnamon-sugar coating for extra warmth.
• Cooking Methods: If you don’t want to stuff the cookies, you can swirl the cheesecake filling into the dough (it makes a pretty marbled effect, though not every bite has filling).
• Nut Allergy Adaptation: Skip any mix-ins like pecans, and always check your cream cheese and butter for cross-contamination labeling.

My personal favorite twist? Adding a dash of maple extract to the dough in late autumn—the flavor is unreal, and it goes perfectly with pumpkin. These cookies are so forgiving that you can play with the spices, fillings, or even swap in sweet potato puree if you’re feeling adventurous!

Serving & Storage Suggestions

I love serving Pumpkin Cheesecake Snickerdoodle Cookies warm, right off the baking sheet (they’re gooey and the aroma is amazing). Arrange them on a rustic wooden board or a pretty plate for that “Pinterest-worthy” look. If you want to get fancy, sprinkle with extra cinnamon sugar just before serving.

Pair these cookies with a mug of chai, pumpkin spice latte, or even a cold glass of milk. They’re also lovely alongside apple cider or a scoop of vanilla ice cream. For parties, I stack them in a tall jar—they look irresistible!

To store, keep cookies in an airtight container at room temperature for up to 3 days. The cheesecake center stays soft, and the flavors even deepen a bit overnight. For longer storage, refrigerate up to 5 days (they firm up slightly, but are still delicious). You can freeze the cookies for up to 2 months—just thaw at room temp or warm in the oven at 300°F (150°C) for 5 minutes to refresh.

If reheating, use a low oven and avoid microwaving (it makes the filling rubbery). The cinnamon sugar will get stickier over time, which I kind of love—it’s extra cozy! These cookies are just as good a day or two after baking, so don’t be afraid to make them ahead.

Nutritional Information & Benefits

Each Pumpkin Cheesecake Snickerdoodle Cookie is about 180 calories, with 3g protein, 7g fat, and 25g carbs (give or take, depending on mix-ins). The pumpkin adds a boost of vitamin A and fiber, while cream cheese brings some calcium and protein.

These cookies can be adapted for gluten-free or dairy-free diets, making them a flexible option for gatherings. They contain wheat, dairy, and eggs, so be mindful of allergies. If you use nut mix-ins, label them for guests.

I love that these cookies sneak in a little veggie (pumpkin!) and aren’t crazy sweet. The balance of spices means you get flavor without needing loads of sugar. In my house, they’re a treat that doesn’t feel heavy—perfect for a snack or dessert that won’t weigh you down.

Conclusion

If you’re craving the ultimate fall cookie, Pumpkin Cheesecake Snickerdoodle Cookies are the answer—stuffed, soft, and bursting with cozy flavor. They’re easy enough for a weeknight and impressive enough for any celebration. Whether you swap ingredients or stick to the classic, these cookies always bring smiles.

I love this recipe for its surprise center and the way it brings people together (seriously, they spark conversation at every party!). Customize them with your favorite spices, mix-ins, or allergy-friendly swaps. Don’t be shy—make them your own, and share your creations!

Let me know in the comments if you try these, or if you come up with a new twist—I’m always looking for inspiration. Bake a batch, take a photo, and tag me on social media. Happy baking, friends—may your kitchen smell like cinnamon and pumpkin all season long!

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, just make sure it’s well-drained and mashed smooth. Fresh pumpkin can be a bit wetter, so blot with paper towels if needed.

Do I need to chill the dough before baking?

Not always, but if your dough feels really soft or sticky, 15 minutes in the fridge helps make stuffing easier and prevents spreading.

Can these cookies be made ahead?

Absolutely! Bake and store in an airtight container for up to 3 days, or freeze for up to 2 months. They’re just as delicious after a day or two.

How do I keep the cheesecake filling from leaking?

Freeze the filling portions until very firm, and make sure the dough fully encloses them before baking. If a little leaks out, it’s still tasty!

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for the dough. The texture remains soft and chewy, and the flavor stays on point.

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